In skillet, brown 1 clove minced garlic in olive oil until garlic is soft and fragrant. Add 1 lb peeled & deveined shrimp, cook until no longer pink. Cook 6 oz whole wheat pasta as directed until al dente. Drain and return to pan. Drain 1 can fire roasted tomatoes with garlic and add to the pasta. Add cooked shrimp. In a small skillet, melt 1 tbsp butter and add 3 cloves minced garlic over medium-high heat. Saute for 1 minute. Add 1 tbsp flour and stir until a soft, sticky mixture forms – about 1 minute. Add 3 oz evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add 3 more ounces of the evaporated milk. As the mixture thickens and bubbles again, add 1 oz cream cheese and whisk until smooth. As the mixture thickens, add 1/3 c chicken stock to thin out the sauce. Season with salt to taste. Pour sauce immediately over pasta and mix gently. Pour into a small baking dish. Top with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top.