YIELD: 8-10 servings SHRIMP 2 lbs. 26-30 count frozen shrimp 1 tsp. garlic, chopped 2 Tbsps. olive oil SAUCE 1 qt. heavy whipping cream 2 cups Parmesan cheese, grated 1 Tbsp. garlic, chopped 11 /2 tsp. chicken or shrimp base 2 cups peas and carrots (fresh or frozen) 3 lbs. 10-in. fettuccini noodles, cooked as needed fresh parsley Thaw shrimp according to package directions. Saute shrimp in garlic and oil. For the sauce: In stockpot, bring heavy whipping cream, Parmesan cheese, garlic and ...

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