Prepare the shrimp by leaving the heads on for maximum flavor. Ensure shrimp is very fresh.

Slice the garlic.

Heat olive oil in a pan over low heat.

Saute sliced garlic in olive oil until fragrant.

Add shrimp heads and saute over medium heat until well cooked.

Pour in white wine, cover, and steam-cook over medium heat.

Add shrimp bodies to the pan.

Melt butter in a separate pan.

Sift flour into the butter using a tea strainer and saute.

Turn off the heat and mix well with a spatula to avoid lumps.

Remove shrimp bodies from the first pan.

Add sugar, salt, and white pepper to the first pan along with the sauted flour mixture.

Mix while scraping the browned bits from the bottom of the pan to incorporate flavor.

Transfer the sauce to a small pot.

Remove shrimp heads and blend the sauce until creamy using a blender or handheld stick blender.

Return shrimp heads and bodies to the sauce.

Transfer the necessary amount of sauce to a clean pan and heat.

Cook spaghetti according to package directions.

Add cooked pasta (undrained) to the pan with the sauce and mix over medium heat to coat the pasta.

Stir in fresh cream at the end and toss quickly to combine.

Serve immediately.