Heat the oil in a wok style or not so shallow pan then saute the garlic and then put the butter until the garlic is golden brown.

Put in the shrimp then saute again for 5 minutes. Add paprika, salt and pepper to taste. Put the beer and let it simmer in 5-10minutes until shrimp is cooked.

There will be more liquid because of the beer. Remove the shrimp from the pan and let the liquid simmer to lessen the amount of liquid and to remove some alcohol in the liquid from the beer (you will know when you smell the nice fragrance of the liquid minus the alcohol smell). Then add the all purpose cream then mix until it thickens a bit (sauce consistency). You can put the chili flakes and parsley or oregano at this time

Then on another caserole heat water half filled then put oil salt. When it simmers, put the pasta and do the normally method of cooking a pasta

Once pasta is cooked you can either drain the liquid or use tong to transfer the pasta into the other pan with the sauce. It is better to use the tong method if your sauce is too thick so that liquid from pasta is added into the sauce.