Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
While the pasta cooks, heat the butter in a large skillet over medium heat until melted.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, stirring frequently to avoid burning.
Add the shrimp to the skillet, season with salt, black pepper, and red pepper flakes. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
Pour the heavy cream into the same skillet and bring to a simmer over medium heat. Cook for 3-4 minutes, stirring occasionally, until the cream slightly thickens.
Stir in the grated Parmesan cheese until melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss to coat in the creamy sauce.
Add the drained fettuccine pasta to the skillet and gently toss everything together until the pasta is evenly coated with the creamy shrimp sauce.
Remove from heat and sprinkle the chopped fresh parsley over the pasta.
Serve immediately while hot.