Bring a large pot of salted water to a rolling boil. Add fettuccine pasta and cook until al dente, about 8–10 minutes. Reserve ½ cup of pasta water, then drain and set pasta aside.

In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp and set aside.

Lower heat and add minced garlic to the skillet, sautéing until fragrant, about 1 minute. Add heavy cream and bring to a gentle simmer, cooking for 2–3 minutes.

Whisk in freshly grated Parmesan cheese until melted and smooth. If too thick, add reserved pasta water gradually until desired consistency is reached.

Combine cooked fettuccine and shrimp in the skillet, gently mixing to coat with the sauce. Cook together for another minute, then serve immediately garnished with chopped parsley.