2 cubes Butter
1 1/2 lb. 12-16 count Shrimp, deveined and butterflied
1/2 each: bell pepper, red, yellow and green
1/2 cup diced onion
3 or to taste: chopped garlic cloves
1 pint thick whipping cream
1 lb. fettuccine or other noodles
1/2 cup fresh grated Parmesan or Romano cheese
Sauté garlic, onions and bell peppers in 1 melted cube of butter until tender.
Add shrimp and cream. Simmer until mixture thickens -
(This could take a while, can be speeded up with corn starch)
When ready, set aside and prepare noodles.
Cook noodles al dente. Pour on other cube of melted butter and coat with Parmesan. Spoon shrimp and peppers over noodles.
Sprinkle with more cheese and enjoy!
Note that the cream mixture thickens as it cools, so it is better to let it cool slightly before putting it on the noodles.