NOTE:
This is a simple recipe to follow. The one thing I do differently from most recipes is to add the garlic just after shrimp has been partially cooked. The reason for this is that if the garlic is added first, it will burn by the time it is cooked. It’s not pleasant to eat burnt bitter garlic bits, and it doesn’t look good in a creamy white sauce. So you get all the flavor and it doesn’t burn by adding it later.
