Cook the Fettuccine: Boil salted water in a large pot over high heat. Add fettuccine pasta and cook according to package directions for 8-10 minutes until al dente. Drain and set aside, saving a little pasta water for later.

Sauté the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

Prepare the Garlic: In the same skillet, reduce heat to medium and melt butter. Add minced garlic and sauté for about 30 seconds until fragrant. Do not burn.

Make the Alfredo Sauce: Pour in heavy cream, stirring continuously and allow to simmer for 1-2 minutes without boiling to thicken.

Add the Cheese: Gradually sprinkle in Parmesan cheese, stirring until melted and smooth. Adjust thickness with reserved pasta water if necessary.

Combine Pasta and Shrimp: Add shrimp and fettuccine to the skillet, gently tossing everything together for 2-3 minutes to heat through.

Garnish and Serve: Remove from heat, sprinkle with parsley, and serve immediately in wide bowls, twirling pasta for presentation.