Bring a large pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup pasta water before draining. Set pasta aside.

Pat shrimp completely dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then cook 2-3 minutes per side until bright pink and opaque. Transfer to a plate.

Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.

Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and gradually add Parmesan cheese in ¼ cup increments, stirring constantly after each addition until cheese melts completely. If sauce is too thick, add reserved pasta water 2 tablespoons at a time.

Return cooked shrimp and drained fettuccine to the skillet. Toss everything together for 2-3 minutes until pasta is well-coated and heated through.

Remove from heat and sprinkle with fresh chopped parsley. Serve immediately.