Elevate your Fettuccine Alfredo with succulent shrimp. Start by cooking the fettuccine until al dente. In a large skillet, melt butter and sauté minced garlic until fragrant. Add peeled and deveined shrimp to the skillet and cook until pink and opaque. Remove the shrimp from the skillet and set aside. In the same skillet, pour in heavy cream and bring to a simmer. Gradually whisk in grated Parmesan cheese until the sauce is smooth and velvety. Season with salt, pepper, and a pinch of red pepper flakes for a hint of heat. Add the cooked shrimp back to the sauce and toss in the drained fettuccine. Serve hot, garnished with chopped parsley. This shrimp-infused Fettuccine Alfredo is a delightful combination of flavors that will transport you to a coastal Italian getaway.