Shrimp Fettucine Alfredo

• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt to taste

Directions
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
3. When sauce has thickened, combine with cooked pasta noodles; serve hot.

From Frozen: Thaw overnight in fridge. Heat sauce. Thaw shrimp under cold running water. Add to sauce. Serve over noodles.