Melt butter in medium saute pan on high. Add garlic. Stir.
Add shrimp and pan fry for 3-5 minutes. Remove from pan. Add flour and dissolve. Add seafood stock (made from boiling shrimp heads in 3 cups water) and reduce until thickened. Add wine and 1 cup cream. Bring to simmer and reduce heat to low. Add 1 cup sour cream and dissolve. Return shrimp to pot and test for seasonings. If too thick more wine and shrimp stock may be added. When desired thickness is reached, place pasta on serving platter and ladle shrimp sauce over noodles. Serve.
Cajun Country -- New Iberia, Louisiana