In a deep vessel boil water with salt and a tsp of olive oil and cook the pasta (you can use spaghetti or fettuccini until a la dente (just cooked). While the pasta boils (approx 10 minutes), cook the sauce:
Season shrimps with salt pepper and garlic pwdr. or garlic paste.
In a pan add a tbsp of butter and on medium high heat add the shrimps and cook for a minute on high until shrimps are seared on both sides. Remove only the shrimps from the pan and in the same pan and immediately lower the heat. first add 2 tbsps. of cooking cream and stir so that the cream does not break while adding to the pan. Then add 1/2 cup cooking cream and 1/2 cup of milk Add a hand full of grated parmesan cheese n salt to taste. Control salt because parmesan is very salty. Thin the sauce using a combination of milk and pasta water until it is thick enough to coat the back of a spoon but do not make it too thin as the sauce needs to coat the pasta. Taste the sauce for seasoning. Add back the shrimps with its juices if any. You may also add vegetables such as zucchini or bell peppers or broccoli. Drain and add pasta. One you mix the pasta and sauce together , cook for 2 minutes just for the pasta to absorb the sauce. Garnish with chopped parsley or coriander and serve with a wedge of lemon and grated parmesan. Always serve hot.