Cook the fettuccine pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat.
Add minced garlic and sauté until fragrant, about 30 seconds.
Add shrimp and broccoli to the skillet, seasoning with salt and pepper. Cook until shrimp are pink and broccoli is tender, about 3-5 minutes.
Reduce heat to low, then pour in heavy cream and stir, bringing the mixture to a simmer.
Add in the grated Parmesan cheese, stirring until melted and well combined.
Toss the cooked fettuccine into the sauce, ensuring it's well coated.
Serve immediately, garnished with extra Parmesan if desired.
