Bring a large pot of salted water to a boil and add the fettuccine. Cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.

In a large skillet, melt 5 tablespoons of butter over medium-low heat. Pour in the heavy cream and let it simmer gently for 4-5 minutes, stirring occasionally. Remove from heat and whisk in the freshly grated Parmesan until completely melted.

Season with salt and freshly ground black pepper to taste, then set aside.

Heat 1.5 tablespoons of butter in a separate skillet over medium-high heat. Add the shrimp in a single layer, seasoning with salt and pepper. Cook for about 2 minutes on the first side, flip, and cook for another 1-2 minutes until cooked through.

Add the minced garlic and red pepper flakes, stirring constantly for just 30 seconds until fragrant.

Add the drained fettuccine to the cream sauce, tossing gently to coat. If the sauce seems too thick, splash in a bit of reserved pasta water to loosen it.

Divide among serving bowls and top each portion generously with shrimp. Garnish with fresh parsley.