Bring a large pot of generously salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1 cup of pasta water, then drain.

While the pasta cooks, melt 6 tablespoons of butter in a large skillet over medium-low heat. Add minced garlic and cook, stirring often, for 1-2 minutes until fragrant. Be careful not to burn.

Pour in the heavy cream and bring to a gentle simmer. Let it bubble lightly for 2-3 minutes.

Reduce heat to low. Whisk in the Parmesan cheese a handful at a time, stirring constantly until each addition is melted before adding more. Continue until all cheese is incorporated and sauce is smooth.

Simmer gently for 3-4 minutes until sauce has thickened slightly and coats the back of a spoon. Season with black pepper to taste. Remove from heat.

In a separate skillet over medium-high heat, melt the remaining 2 tablespoons of butter. Add shrimp in a single layer and season with salt and pepper. Cook for about 2 minutes per side until bright pink and cooked through.

Add the hot pasta to the sauce and toss to coat. If sauce is too thick, add a splash of reserved pasta water to loosen.

Plate the pasta and top with sautéed shrimp. Garnish with fresh minced parsley and serve immediately.