Boil a large pot of salted water and cook fettuccine according to package directions.
In a large skillet, melt the butter over medium-low heat. Add garlic and cook, stirring often, for 1-2 minutes or until fragrant. Be careful not to burn.
Whisk in heavy cream and allow to bubble up to a simmer, then simmer for 2-3 minutes.
Whisk in the parmesan and bring to a gentle simmer - do not boil - for about 3-4 minutes or until sauce has thickened slightly. Add salt and pepper to taste and remove from heat.
In another skillet over medium heat, melt 2 tablespoons of butter. Add shrimp to the pan and season with salt and pepper. Cook for about 2 minutes per side or until bright pink in color.
Toss the fresh, hot pasta with the sauce and serve with shrimp on top. Garnish with fresh minced parsley.
This recipe makes 8 servings, and can easily be reduced using the slider when hovering over the servings above. Storage - This shrimp and pasta dish is at its peak when enjoyed fresh but can be stored in an airtight container for up to 3-4 days. Freezing - The sauce can be frozen for up to 6 months if properly stored in an airtight container or freezer bag. Freeze cook shrimp separately in a sealed freezer bag for up to 4 months. I definitely recommend cooking shrimp fresh - it doesn't take much longer than reheating from frozen, and the taste is so much better.Reheating - It can be reheated, but do so with caution. I recommend using 50% power in your microwave to help keep the sauce from breaking.