This is a very favorite dish of ours, and I really don't have a recipe. Anything goes, and it always turns out great. I sauteed shrimp in butter and a little bit of olive oil and some chopped garlic. Remove the shrimp and add chopped shallots to the pan. When they have caramelized a little, add a splash of wine wine and deglaze the pan.
At this point, add heavy cream-enough to make a sauce and to allow some reduction. I then added some frozen peas and let them cook in the cream a short time. In the meantime, fettuccine is cooking in a separate pot. When the pasta is almost done, drain and add to the cream sauce. Add back in the cooked shrimp and top with freshly grated Parmesan and a chiffonade of basil leaves.
We enjoy this so much, and any vegetable or type of pasta may be used. We enjoyed a very nice Columbia Crest Grand Estates Pinot Grigio, 2008. Perfect, just perfect.