1 pint heavy cream
1 stick or 8 tablespoons of butter
1 1/2 cups fresh grated Parmesan cheese
1/2 teaspoon fresh ground black pepper
1/4 pound on uncooked medium sized shrimp,peeled and deveined
2 to 3 tablespoons chopped scallions or Italian parsley
1 box (16 ounces) hot cooked fettuccini
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.