Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Once cooked, drain the fettuccine and set it aside.

In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

Add the prepared shrimp to the skillet with the garlic. Cook for about 3-5 minutes or until the shrimp turn pink and opaque, stirring occasionally for even cooking.

Pour in the heavy cream, raising the heat slightly to bring the mixture to a simmer. Whisk in the grated Parmesan cheese until smooth and creamy.

Season your sauce with salt and pepper to your liking. Add the drained fettuccine to the skillet and toss everything together until the pasta is well coated in the Alfredo sauce.

Serve hot, garnished with fresh chopped parsley for a bit of color and added flavor.