Begin by thawing and patting dry the shrimp. Boil salted water in a large pot for the fettuccine.

Add the fettuccine to the boiling water and cook until al dente, about 7–10 minutes. Reserve ½ cup of pasta water before draining.

Melt 1 tablespoon of butter in a skillet over medium heat; cook shrimp for 1-2 minutes per side until pink and opaque.

Reduce heat, add remaining butter in the skillet, then sauté minced garlic until fragrant. Stir in heavy cream and simmer.

Whisk in grated Parmesan cheese until melted, then combine with fettuccine and shrimp. Adjust sauce consistency with reserved pasta water.

Season with salt and pepper. Serve garnished with parsley.