Cook the fettuccine according to package instructions until al dente.
In a large skillet, melt butter over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Add the shrimp to the skillet, seasoning with salt and pepper, and cook until they turn pink and opaque, around 2-3 minutes per side.
Pour in the heavy cream and stir, allowing it to simmer for a few minutes until slightly thickened.
Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
Combine the drained fettuccine with the sauce in the skillet, tossing to coat evenly.
Garnish with chopped parsley before serving.
