Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Melt butter in a skillet over medium heat. Sauté minced garlic for about 1 minute, then add shrimp and cook until opaque and pink, about 2-3 minutes per side. Remove shrimp and set aside.

Lower heat and add heavy cream, warming for about 2 minutes. Gradually stir in Parmesan cheese until melted and smooth.

Toss cooked fettuccine into the skillet to coat with sauce, stirring gently for 1-2 minutes. Add reserved pasta water if needed, and season with salt and pepper.

Plate the Shrimp Alfredo, garnishing with parsley if desired. Serve hot.