Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the butter and olive oil over medium-high heat. Add the minced garlic and saut for about 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side or until they turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.
In the same skillet, add the heavy cream, grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
Allow the sauce to simmer over low heat for about 5-7 minutes, or until it thickens and becomes creamy. Stir occasionally to prevent sticking or burning.
Return the cooked shrimp to the skillet and heat them through in the sauce for 2-3 minutes.
To serve, divide the cooked fettuccine among four plates. Pour the creamy Alfredo sauce and shrimp over the pasta.
Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy your Creamy Garlic Parmesan Fettuccine Alfredo!
