1 lb. fettuccine, cooked per directions and drained well
1 c. butter, melted
1 c. freshly grated Parmesan cheese
3/4 c. cream of half & half (more or less)
Freshly ground pepper
1/2 to 1 lb. fresh green shrimp

Put cooked pasta in buttered casserole dish. Saute shrimp in butter until pink. Pour over pasta. Add cream; sprinkle with Parmesan. Toss gently. Sprinkle with freshly ground pepper.

Variations: Add vegetables of your choice such as broccoli, snow peas, cauliflower, etc. Serves 4 to 6.