1 large onion, chopped
1 green bell pepper, chopped
1 clove of garlic, chopped
1/2 cup butter
4 teaspoons parsley flakes
1 pound shrimp, peeled and deveined **
4 teaspoons flour
2/3 cup half-and-half
8 ounces shredded  jalapeno Monterey Jack cheese
12 ounces fettuccini
1 cup shredded jalapeno Monterey Jack cheese

Preheat the oven to 350 degrees.

Saute the onion, green pepper and garlic in the butter in a large saucepan until tender.  Add the parsley flakes and the shrimp.  Saute just until the shrimp turn pink.  Mix in the flour.

Stir in the half-and-half gradually and cook until thickened, stirring constantly.  Add the 8 ounces cheese gradually, stirring until the cheese melts; set aside.

Cook the pasta al dente using the package directions, rinse with hot water and drain well. (Note from me: Or, save time and cook the pasta while you’re making the sauce ;-D ) Add the pasta to the shrimp mixture and mix gently.

Pour the mixture into a lightly greased baking dish and sprinkle with the remaining 1 cup cheese.

Bake at 350 degrees for 20 minutes.

**The recipe calls for raw shrimp, but I buy the pre-cooked stuff  ’cause I’m l-a-a-zy.  Just put them into the mix after the flour and half-and-half have been added.