12-24 large shrimp (21/25 count), deveined, heads & tails removed
dried parsley flakes
grated Parmesan cheese
Put a large pot of water on to boil. Melt butter in frying pan over low temperature. Add sliced garlic and sauté lightly. Add half & half, parsley flakes for color, white pepper to taste, whisk all together. Add about 1/2 cup of grated Parmesan, keep whisking until mixture thickens. Add shrimp and continue to cook over low heat, stirring occasionally. By now the water should have come to a boil and you can cook the pasta. When done, drain the pasta and mix with the alfredo sauce. Serve.