Begin by boiling salted water in a large pot. Add the fettuccine and cook until al dente, following package instructions. Reserve a half-cup of pasta water and drain the remainder.

In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until they’re pink and opaque, about 2-3 minutes on each side. Remove from the pan and set aside.

In the same skillet, reduce the heat to low and add the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the heavy cream and stir, bringing it to a gentle simmer.

Gradually whisk in the parmesan cheese and stir until the mixture is smooth. Season with salt and freshly cracked black pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water.

Toss the cooked fettuccine and shrimp into the creamy sauce, mixing until everything is well coated.

Plate the pasta and garnish with freshly chopped parsley for a pop of color and flavor.