Title: Fettuccine with shrimp and cream sauce
 Categories: Garlic, Pasta, Seafood, Appetizers
      Yield: 4 Servings
 
      1 lb Fettuccine Noodles
    1/2 c  Oil
    1/4 c  Butter
     24    Cloves fresh garlic, chopped
      1 lb Fresh jumbo shrimp,
           Butterflied
      1 c  Chopped fresh parsley
      2 c  Chopped fresh mushrooms
      1 c  Chopped green onions
      1 T  Red pepper
      2 T  Flour
    1/2 c  Dry white wine
      1 pt Heavy cream
      1 sm Wedge (5 oz.) Parmesan
           Cheese, grated
           Salt to taste
 
  Cook noodles according to package directions in boiling water with
  oil. While noodles are cooking, melt butter in large skillet over
  medium-high heat. Add chopped garlic and shrimp; cook until shrimp
  turn pink, but do not allow garlic to turn brown.  Add parsley,
  mushrooms, onions and red pepper; saute for 1 minute.  Add flour, mix
  thoroughly and add wine. Simmer for about 30 seconds, then add cream
  and heat through.  Drain noodles and add to sauce with half the
  grated cheese.  Fold in gently until noodles are well coated and
  cheese is melted.  Salt lightly.  If sauce is too thin, continue
  heating until sauce reduces to a creamy consistency. If sauce is too
  thick, add cream. Garnish with chopped parsley and additional grated
  cheese and serve immediately.