ALFREDO SAUCE:

1 1/2 cups half & half
1/2 cup (1 stick) butter
1 cup freshly grated Parmesan cheese
1/4 cup grated Romano cheese
salt and pepper
garlic powder
crushed red pepper flakes

Into a medium saucepan, lightly simmer half & half and melt the stick of butter in. Add cheeses. Add in a few dashes of salt, pepper, garlic powder and crushed red pepper flakes. TASTE IT. If you like more, add more. Stir frequently. Set aside.

PASTA AND SHRIMP:

1 (2 lb.) bag shrimp
1 (16 oz.) box fettuccine pasta
1 freshly squeezed lemon
olive oil
fresh parsley
minced garlic

Boil fettuccine in water, olive oil and salt, as indicated on box.

Meanwhile, in a skillet, add a light layer of olive oil. Heat up, but don't over heat. Tilt the skillet, so as to form a small pool of olive oil and add minced garlic. This stops the garlic from crisping. Add shrimp. Don't over cook. Large shrimp cooks in about 4 minutes, that's 2 minutes on each side! Once done, splash with fresh lemon juice.

TO SERVE:

Drain pasta. Mix pasta, shrimp, and alfredo sauce. Sprinkle fresh parsley over top and enjoy!

Submitted by: Fire Fighter Michael Alvarado