Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve ½ cup pasta water before draining.

In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt, pepper, and red pepper flakes, and sauté for 2-3 minutes per side until pink and opaque. Remove from skillet and keep warm.

In the same skillet, sauté minced garlic for about 1 minute until fragrant.

Pour in heavy cream, bring to a gentle simmer, and stir for about 2-3 minutes until slightly thickened.

Gradually whisk in Parmesan cheese until melted. Use reserved pasta water to adjust sauce consistency if necessary.

Combine drained fettuccine and sautéed shrimp into the skillet, tossing gently to coat in sauce. Heat through for 1 minute.

Serve warm, garnished with chopped parsley.