Instructions: Peel and devein shrimp. Discard veins. Reserve shrimp. Rinse shrimp shells and place them in a large pasta pot. Cover with water 1 or 2 inches above shells. Bring to a hard boil and cook 5 to 7 minutes. Strain through a colander, reserving LIQUID. Discard shells.

Wash pasta pot and return shrimp shell stock you just made to pot. Add additional water as needed. Add 2 Tablespoon fresh oil and 1 or 2 cloves fresh crushed and peeled garlic, minced.

Bring to a boil and cook the fettucini according to package directions until el dente - still has a bite to the teeth. Drain and reserve the pasta.

In a large sauce pan over love heat, melt butter. Add onions, celery, bell pepper and saute stirring often until onions are somewhat translucent - about 5 minutes. Remove and reserve vegetables leaving butter in saucepan.

Add flour. Stir in for about 4 minutes until flour mixture is smooth, but NOT BROWN.

Add shrimp, stirring in about 2 minutes - No longer.

Add half the cheese, stirring well. Add rest of ingredients except cheese, adding noodles cooked el dente last and cook on low stirring for 2 or 3 minutes.

Pour into 2 buttered or greased casserole dishes. Top with remaining Parmesan cheese.

Bake at 350 degrees for about 15 minutes or until hot and bubbly.

Serve hot.

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