Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta in a colander and set aside.

In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet, seasoning them with salt and black pepper. Cook for about 3-4 minutes or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, mixing until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, you can add a little reserved pasta water to reach your desired consistency.

Add the cooked pasta and shrimp back into the skillet. Toss gently to combine everything evenly, adding more pasta water if necessary.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve hot, garnished with chopped parsley if desired.