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Mince the garlic. Finely chop the shallot.
In a saucepan, melt the butter over medium low heat. Add the garlic and shallot and saute for 1 minute, stirring, until fragrant but not browned. Add the flour and cook 1 more minute.
Add white wine and cream and cook on a low simmer for 3 to 4 minutes.
Add the Parmesan cheese and salt and whisk until it melts. Taste and adjust salt if needed. If desired, serve with 8 ounces pasta of any shape.