2 Tbsp butter
2 garlic cloves, minced
2 cups “half and half”
½ cup fresh Parmesan cheese
½ tsp salt, to taste
⅛ tsp black pepper, to taste
½ tsp oregano
¼ tsp crushed red pepper flakes, to taste
1½ Tbsp chopped parsley
½ lb shrimp, de-veined
2 cups fettuccine noodles
Cook the noodles according to the instructions on the box.
Sauté the garlic in 1 Tbsp butter over low heat.
Add the “half and half” and the Parmesan cheese.
Let the sauce simmer and bubble but do not let it burn, stirring it constantly.
Add the seasonings and chopped fresh parsley.
In a separate pan, sauté the shrimp in 1 Tbsp butter.
The shrimp will turn from translucent to a solid pinkish color when they are done.
Add the cooked shrimp to the simmering cream sauce.
Mix in the cooked noodles and serve the pasta warm.