Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, generally about 8-10 minutes. Reserve 1/2 cup of pasta water and then drain the rest.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Once hot, add the minced garlic and cook for about 30 seconds until fragrant.

Introduce the shrimp into the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink. Remove the shrimp and set them aside.

In the same skillet, pour in the heavy cream and bring it to a gentle simmer.

Stir in the Parmesan cheese, letting it melt into the cream. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is achieved.

Toss the drained fettuccine with the Alfredo sauce until every strand is well-coated.

Add the shrimp back to the skillet and stir to combine everything thoroughly.

Garnish your dish with chopped parsley and serve immediately for the best experience!