Shrimp Herb Fettuccine

This recipe is one of my dear 'ol Mom's and it is rich and super delish.  Tonight was my first attempt at this meal and it was much easier than I had thought.  I did prep all the herbs and garlic in the morning so all I had to do was dump which helped a ton. Next time I would cut back on the shrimp, 2lbs was a little too much, and  I plan on adding sauteed mushrooms...just cuz' I love them. 

1 1/2 -2 Lbs Shrimp (would be great with grilled chicken also or meatless)

1/2 C Butter, divided

3-4 Cloves Garlic, minced

1/2 C White Zinfandel Wine

1 C Whipping Cream

1 C Parmesan Cheese, Shredded

1/4 C Fresh Parsley

1/4 C Fresh Basil

1/4 C Fresh Chives

8oz Fettuccine

*If you are using dried spices, use half the amount*

While the fettuccine is cooking, melt 3Tbs butter in a large skillet over medium-high heat;  add shrimp and saute 3-4 minutes.  Remove shrimp with a slotted spoon and set aside.  Melt remaining butter in skillet over medium-high heat;  add garlic and saute 1-2 minutes.  Add wine and cook until mixture is reduced by half, about 5 minutes.  Stir in whipping cream, stirring occasionally, for 5 minutes or until slightly thickened.  Add shrimp, cheese, and herbs.  Cook, stirring occasionally, until the cheese is melted.  Serve over fettuccine.