Bring a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and toss with 1 tbsp olive oil to prevent sticking. Set aside.

While the pasta cooks, pat the shrimp dry with paper towels. In a large skillet over medium-high heat, add 1 tbsp olive oil. Once hot, add the minced garlic and cook for 30 seconds until fragrant. Add the shrimp, salt, black pepper, and red pepper flakes (if using).

Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.

In the same skillet (no need to clean), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil. Reduce the heat to low.

Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Add the cooked fettuccine and the cooked shrimp to the Alfredo sauce in the skillet. Toss gently with tongs until the pasta and shrimp are evenly coated in the sauce.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.