Last night I prepared shrimp, (1 lb)/fettuccini...Used 6 cloves, sautéed with onion , and might as well have not had the garlic. How to I ge

My favorite way to get a lot of flavor is to steep the garlic in the cooking fat over a fairly low heat for 10-20 minutes. Some people then remove the garlic, but I don't. It becomes browned and toasty almost like roasted garlic. If you are speaking of that raw, biting garlic taste (I no longer care for that) then just use more finely chopped garlic and add it with the shrimp so it doesn't cook out too much.

How to get the really stinky breath flavour?

@Molly, what's the rest of your question?