Ingredients:1 pint heavy cream1 stick or 8 tablespoons of butter1 1/2 cups fresh grated Parmesan cheese1/2 teaspoon fresh ground black pepper1/4 pound on uncooked medium sized shrimp,peeled and deveined2 to 3 tablespoons chopped scallions or Italian parsley1 box (16 ounces) hot cooked fettucciniDirections:In a sauce pan heat the cream. Don't boil it! Add the butter. When the butter is melted, whisk in cheese and pepper until smooth. Stir in shrimp and continue to cook on low for a minute or two until the shrimp turns pink. Serve over hot pasta with scallions or parsley on top.Recipe from Festival Foods.
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