Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain without rinsing.

In a skillet, melt 2 tablespoons of butter over medium heat. Add shrimp, seasoning with salt and pepper. Cook until pink, about 2-3 minutes on each side. Set aside.

In the same skillet, add 1 tablespoon of butter and garlic. Sauté for 30 seconds. Gradually add heavy cream, simmer for 2-3 minutes, then stir in Parmesan until smooth.

Combine cooked fettuccine and shrimp with the creamy sauce in the skillet. Toss gently, adding reserved pasta water if sauce is too thick.

Serve in bowls, garnished with parsley and additional Parmesan if desired. Enjoy!