Cook the fettuccine pasta according to package instructions until al dente; drain and set aside.

In a large skillet, melt the butter over medium heat.

Add minced garlic and sauté for about 1 minute until fragrant.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until pink.

Pour in the heavy cream and bring to a simmer.

Stir in the grated Parmesan cheese until melted and the sauce is creamy.

Add the cooked fettuccine to the skillet and toss to coat in the sauce.

Adjust seasoning with salt and pepper if needed.

Serve immediately, garnished with fresh parsley.

Enjoy your delicious shrimp fettuccine alfredo!