1/2 c. melted butter
1 1/2-2 lb. shrimp
4 lg. cloves garlic
1 tsp. tarragon
2 c. whipping cream
1 1/2 c. freshly grated Parmesan cheese
2 tbsp. dry white wine
1 lb. spinach fettucini, cooked
3 tbsp. freshly minced parsley

Add shrimp, garlic and tarragon to butter; stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon. Set shrimp aside. Add cream, cheese and wine. Stir gently until heated through. Add shrimp. Pour shrimp mixture over pasta and toss to mix. Sprinkle with parsley.