Bring a large pot of generously salted water to a boil. Cook fettuccine until al dente, about 10 to 11 minutes. Reserve 1/2 cup of pasta water before draining. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper. Add in a single layer and cook 2 to 3 minutes per side until pink and opaque. Remove and set aside.

Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 1 minute, stirring frequently, until fragrant and just golden.

Pour in heavy cream and bring to a gentle simmer. Reduce heat to low. Add Parmesan cheese gradually, one small handful at a time, stirring constantly between each addition until sauce is smooth.

Return shrimp to the skillet and add cooked fettuccine. Toss well to coat everything in the sauce. Add reserved pasta water a splash at a time if sauce is too thick. Cook 2 to 3 more minutes until heated through. Garnish with chopped parsley and serve immediately.