Thaw shrimp, if frozen. Peel and devein shrimp. Grease a 2 quart casserole. Set aside.
In a large skillet, heat butter over medium-high heat. Add shrimp and garlic powder. Cook, stirring frequently, for 1 to 3 minutes or until shrimp turn pink. Set aside.
Cook fettuccine according to package directions; drain. Return fettuccine to hot saucepan; add whipping cream and Parmesan cheese. Toss over medium heat until cheese melts. Remove from heat. Add shrimp mixture; toss to combine. Turn into prepared casserole. Sprinkle with Monterey Jack cheese with jalapeno peppers and parsley. Bake, uncovered, in a 350 degree F oven for 10 to 15 minutes or until heated through and cheese on top is melted. Makes 4 main-dish servings.
Per serving: 674 cal., 38 g total fat (23 g sat. fat), 238 mg cholesterol., 647 mg sodium, 47 g carbo., 1 g fiber, and 37 g pro.
Dietary exchanges: 3 starch, 4 lean meat, 4-1/2 fat.