Use whole shrimp with their heads on that are as fresh as possible. I used reddish ones from Indonesia.
Saute the sliced garlic in olive oil over very low heat. When it's fragrant, add the shrimp heads, and saute over medium heat.
When the shrimp heads are well cooked, add white wine, cover with a lid and steam-cook over medium heat. Next, add the shrimp bodies.
Melt butter in another pan. Sift flour into the pan with a tea strainer and saute. Turn the heat off, and mix well with a spatula.
Take the shrimp bodies out of the first pan. Add sugar, salt, white pepper and sauted flour, and mix in while scraping the browned bits of the shrimp from the bottom of the pan.
Transfer the sauce to a small pot. Remove the shrimp heads, and blend the sauce in a blender or with a handheld stick blender to make it creamy. Return the shrimp heads and bodies to the sauce again.
Transfer as much of the sauce as you need to a clean pan and heat.
Add the cooked pasta without draining to the pan with the sauce, and mix over medium heat. Add the fresh cream at the end, and toss together quickly.
Story Behind this Recipe
When I made a potage soup with shrimp heads, it was so delicious, so I wanted to try making pasta with them.
When you add the sauteed flour to the sauce, it tends to form lumps, so I used a blender to smooth it out. Boil the pasta to al dente. Mix the pasta and sauce together quickly. Don't heat it for too long. Even if the sauce seems rather thin, when you transfer the pasta to the plates the consistency will be surprisingly just right.