begin boiling water for the fettuccine -- (in a sufficiently large pot).
in a large fry pan:.
clove garlic in 1 oz olive oil and 1 tbls butter heated pretty hot,.
cook until firm and transfer to a bowl, (drain but return liquid to pan).
clove garlic in the returned liquid, add mushrooms,.
cook until firm and transfer to the same bowl, (drain but return liquid to pan).
clove garlic in the returned liquid, add pealed shrimp whole turning once,.
Note: I under cook my shrimp as they cook after removing. but just before I remove them I stand them up in the pan to cook the thicker part a bit more, the thinner tail will over cook if you only cook them on their sides -- (my opinion).
put on the fettuccini -- (my thick fettuccini took 18 min til andante).
add the wine to the above "returned liquid," in the pan and reduce,.
add in the cream and chicken stock, blue cheese, 2 oz Parmesan,.
add 1 oz butter and reduce until 2/3 of what it was,.
when the pasta is within 1 minute of being finished,.
add the tomatoes, mushrooms, zucchini, red peppers to the cream sauce,.
drain the pasta well, add 1 oz olive oil to the pasta pot and return the fettuccine and add the remaining Parmesan and toss,.
add the shrimp to the fry pan sauce mixture, heat as you are plating the pasta,.
spoon the shrimp veggie cream sauce over the pasta,.