Shell the shrimp, rinse them well and dry them completely with paper towels.
Put the olive oil in a large saucepan over medium heat. Add the garlic and cook for a minute or so, until it sends its fragrance into the air. Stir the tomato paste into the wine and add it, very carefully to the pan. Cook for about ten minutes, stirring from time to time.
Add the shrimp, salt and pepper and cook for a couple of minutes, stirring, just until the shrimp turn pink and lose their translucence. Take the pan off the stove.
Remove all the shrimp from the pan. Put half of them into a food processor, puree them and add them back to the pan. Cut the remaining shrimp into bite-sized pieces and set aside.
Add the cream to the pureed shrimp and cook, stirring for a minute or so, until the cream warms and the sauce thickens. Taste for seasoning. Add the remaining shrimp, quickly toss with a pound of cooked spaghetti and serve to 4 people.