1/2 c. butter
2 lbs. med. shrimp, uncooked, peeled and deveined
1 tsp. dried tarragon, crumbled
2 c. whipping cream
1 1/2 c. freshly grated Parmesan cheese
Pinch of cayenne pepper
2 tbsp. of dry white wine
1 lb. fettuccine, cooked
3 tbsp. minced fresh parsley

Melt butter in large skillet over medium heat. Add shrimp, garlic and tarragon and stir until opaque and just pink, about 1 minute. Remove shrimp, using slotted spoon and set aside. Add whipping cream, cheese and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet. Toss gently until heated through about 1 minute. Pour shrimp mixture over pasta. Toss to mix well. Sprinkle with parsley.