Cook the fettuccine pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside, reserving about 1 cup of the pasta cooking water.

In a mixing bowl, season the shrimp with Cajun seasoning, salt, and black pepper. Toss to coat the shrimp evenly.

Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned shrimp and cook for about 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn it.

Pour in the heavy cream and bring to a gentle simmer. Stir continuously for 2-3 minutes to thicken the sauce.

Add in the grated Parmesan cheese and whisk until smooth. If the sauce is too thick, gradually add in the reserved pasta water until you reach your desired consistency.

Return the cooked shrimp to the skillet, followed by the drained fettuccine pasta. Toss everything together until the pasta and shrimp are coated with the creamy sauce.

Taste and adjust the seasoning if necessary. Serve hot, garnished with chopped fresh parsley.