Begin by bringing a large pot of salted water to a rolling boil. Add the fettuccine pasta and cook according to package instructions until it reaches al dente, usually about 8–10 minutes. Once cooked, drain the pasta, reserving about a cup of the pasta water to adjust the sauce's consistency later.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the large shrimp with salt and pepper, then add them to the hot skillet. Sauté the shrimp for about 2-3 minutes per side until they are pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside on a plate.

In the same skillet, lower the heat to medium and add 4 tablespoons of butter. Allow it to melt before adding 2 minced garlic cloves, sautéing until fragrant—around 1 minute. Slowly pour in 1 cup of heavy cream, stirring constantly, and bring it to a gentle simmer, which should take about 2-3 minutes.

Gradually sprinkle in 1 cup of freshly grated Parmesan cheese while continuously stirring the sauce until it's melted and creamy. Once smooth, return the sautéed shrimp to the skillet, ensuring they are well coated with the delicious sauce. Allow everything to warm together for another minute to meld the flavors.

Next, add the drained fettuccine to the skillet with the creamy shrimp mixture. Toss the pasta gently to coat it evenly with the Alfredo sauce. If the sauce appears too thick, gradually add some reserved pasta water until you achieve your desired consistency.

Finally, remove the skillet from the heat and sprinkle the dish with freshly chopped parsley for a pop of color. Serve the creamy shrimp fettuccine pasta immediately while it's warm and enticing. Enjoy every comforting bite of this decadent homemade delight!