Boil the fettuccine according to the package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, melt the unsalted butter over medium heat. Add the shrimp and cook for about 3-4 minutes on each side until pink and opaque.

Lower the heat and add the minced garlic. Sauté for about 30 seconds until fragrant.

Pour in the heavy cream and whisk in the Parmesan cheese until melted and smooth.

Season with salt and pepper to taste. Toss the cooked fettuccine in the sauce until coated, adding reserved pasta water if needed.

Serve immediately, garnished with additional Parmesan or parsley if desired.