Bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water, then drain pasta.

In a large skillet, heat olive oil over medium heat. Add seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add minced garlic and sauté for about 1 minute. Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes.

Gradually whisk in Parmesan cheese until melted and sauce is smooth. Adjust consistency with reserved pasta water. Season with salt and pepper.

Gently add drained fettuccine and shrimp back into the skillet. Toss ingredients together for 1-2 minutes until evenly coated in sauce.

Serve immediately, garnished with freshly chopped parsley.