Bring a large pot of salted water to a rapid boil. Add fettuccine pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil and butter over medium-high heat. Add large shrimp and sauté for 2-3 minutes on each side until pink and opaque.

Reduce heat to medium, add remaining butter and minced garlic. Sauté for about 1 minute until fragrant.

Pour in heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.

Lower the heat and add Parmesan cheese gradually, stirring until melted.

Return the cooked fettuccine and sautéed shrimp to the skillet. Toss gently to coat.

Remove from heat, serve immediately, garnished with freshly chopped parsley.