Saute one bunch of green onions in butter and then drain off butter. Add 2 (8 ounce) cartons of heavy cream (unless you're "fat and diet" conscious - then use a 16-ounce "half and half").

Let come to a boil, stirring constantly and then add 2 packages of real Parmesan cheese (Kraft is all I can find and usually only at Food 4 Less or Phillips). Stir on low until the cheese is melted and smooth.

In the meantime, cook Fettucini noodles (American Beauty or whatever, doesn't much matter); and boil the shrimp - I use medium size - Food 4 Less usually has fresh ones. Set aside and continue "hovering" over the sauce.

When smooth and creamy, after you've shelled and chopped the shrimp, combine all ingredients and pour into a glass (about 9x13) baking dish. Serve immediately or refrigerate and heat in oven or microwave until warm.

The consistency of the sauce is according to preference. Decorate the top with a few of the shrimp you've saved. (I've had real "shrimp fettucini connoisseurs" say this is better than any they've had in a restaurant!