Garlic Fettucine

Roasting tames down garlic, so don't worry about the large amount used here. 
Serves 4 

1 whole bulb Garlic 
1 pound shrimps, large, peeled, and de-veined 
3 cups Half and half (half milk, half cream) 
1 cup Chicken broth 
1 Tablespoon Cornstarch 
6 cups Fettucine, cooked 
3 Tablespoons Olive oil 
1/4 cup Parmesan 
Parsley, chopped 

Pre-heat the oven to 350f/180c. 
Place the whole garlic bulb in a small roasting pan. Just cover with water. 
Bake about one hour or until about half the water has evaporated and the garlic is soft. 
Set aside. 

Put the half and half in a large saucepan. 
Add the chicken broth. Bring to a simmer over medium heat. 

Mix together the cornstarch and 1 Tablespoon cold water. 
Whisk into the sauce. 

Squeeze the garlic gently from its skin. 
Whisk into the sauce. 
Simmer for 10 minutes. 

Heat the oil in a large skillet. 
Add the shrimp and cook until just pink. 
Add the sauce and the cooked pasta. Heat well.
 
Place in bowls. Garnish with the Parmesan and parsley.