Boil the fettuccine according to the package instructions until it's al dente. Once cooked, drain and reserve 1/2 cup of the pasta water for adjusting the sauce consistency later, if needed.

Melt 2 tablespoons of butter in a large skillet over medium heat. Sprinkle the shrimp with salt and sauté them until they turn pink and develop a slight crust. Remove the shrimp from the skillet and set them aside.

In the same skillet, add the remaining butter, heavy cream, garlic, and parmesan cheese. Stir and bring the mixture to a gentle simmer over low heat.

Toss the cooked fettuccine into the sauce, ensuring each strand is well-coated.

Return the shrimp to the skillet and give everything a light toss. If the sauce appears too thick, gradually add a bit of the reserved pasta water until the desired consistency is reached. If it’s too thin, allow it to sit for a couple of minutes off the heat to thicken slightly.