1 lb. fresh or frozen medium shrimp in shells
1/4 cup butter
2 to 3 tsp. garlic powder
8 oz. dried fettuccine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
4 oz. Monterey Jack cheese with jalapeno peppers, shredded (1 cup)
2 Tbsp. snipped fresh parsley
Thaw shrimp, if frozen. Peel and devein shrimp. Grease a 2-quart casserole. Set aside.
In a large skillet, heat butter over medium-high heat. Add shrimp and garlic powder. Cook, stirring frequently, for 1 to 3 minutes or until shrimp turn pink. Set aside.
Cook fettuccine according to package directions; drain. Return fettuccine to hot saucepan; add whipping cream and Parmesan cheese. Toss over medium heat until cheese melts. Remove from heat. Add shrimp mixture; toss to combine. Turn into prepared casserole. Sprinkle with Monterey Jack cheese with jalapeno peppers and parsley. Bake, uncovered, in a 350 degree F oven for 10 to 15 minutes or until heated through and cheese on top is melted. Makes 4 main-dish servings.
The Monterey Jack cheese with jalapeno peppers gives this elegant entree a flavorful kick. If you prefer a milder version, use plain Monterey Jack cheese.