• 3 sticks margarine
• 3 medium onions chopped
• 3 ribs celery chopped
• 2 bell peppers chopped
• 1/4 cup flour
• 4 tablespoons chopped parsley
• 3 pounds shrimp (can use more or less)
• 1 quart Half and Half cream
• 1 pound velvetta cheese, cubed 1/2 in.
• 1/2 cup parmesan cheese
• 2 tablespoons chopped jalapeno pepper
• 3 cloves garlic, pressed
• Salt, pepper to taste
• 1 pound pkg. fettucini noodles
  Fresh noodles (in the dairy case) are better.

Melt butter in large sauce pan. Add onions, celery,
bell pepper. Cook 10 minutes, until clear. Add flour.
Blend in well. Cover and cook for 10 minutes on medium
heat, stirring occasionally. Add parsley and shrimp.
Cover and cook 10 minutes. Stir often.

Add cream, velvetta cheese, jalapeno pepper and garlic.
Mix well. Add salt and pepper. Cook covered on low heat
for 15 minutes, stirring occasionally.

Cook noodles. Drain and add sauce. Mix thoroughly.
Pour in a three-quart buttered oven-proof casserole dish.
Sprinkle with parmesan cheese. Bake at 350 degrees for
12 minutes. Serves 12.