Shrimp Fettuccine

  • 1 lb Fettucine Pasta
  • 1 tbsp butter
  • 1 lb Wild Caught Gulf Shrimp Peeled and deveined
  • 4 cloves, garlic minced
  • 4 green onions-white bottom end only
  • 1 cup half and half
  • 6 tbsp grated parmesan cheese
  • 1 tbsp chopped fresh parsley
  • Louisiana Seasoning to taste
Preparation Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, saute Wild Caught Gulf Shrimp, green onion, bottoms and garlic in the butter for about three minutes. Pour in half and half; stir. Sprinkle parmesan cheese in one tablespoon at a time, stirring constantly. After all, parmesan is added, mix in parsley and seasoning. Stir frequently making sure it does not boil. The sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta; serve hot.