1 lb Fettuccine Noodles
1/2 c  Oil
1/4 c  Butter
24    Cloves fresh garlic, chopped
1 lb Fresh jumbo shrimp,
Butterflied
1 c  Chopped fresh parsley
2 c  Chopped fresh mushrooms
1 c  Chopped green onions
1 tb Red pepper
2 tb Flour
1/2 c  Dry white wine
1 pt Heavy cream
1 sm Wedge (5 oz.) Parmesan
Cheese, grated
Salt to taste

Cook noodles according to package directions in boiling water with oil.
While noodles are cooking, melt butter in large skillet over medium-high
heat. Add chopped garlic and shrimp; cook until shrimp turn pink, but do
not allow garlic to turn brown. Add parsley, mushrooms, onions and red
pepper; saute for 1 minute. Add flour, mix thoroughly and add wine.
Simmer for about 30 seconds, then add cream and heat through. Drain
noodles and add to sauce with half the grated cheese. Fold in gently
until noodles are well coated and cheese is melted. Salt lightly. If
sauce is too thin, continue heating until sauce reduces to a creamy
consistency. If sauce is too thick, add cream. Garnish with chopped
parsley and additional grated cheese and serve immediately.