Begin by bringing a large pot of salted water to a rolling boil. Add fettuccine or linguine and cook for about 8-10 minutes until al dente, reserving a cup of pasta water and draining the pasta.

In a large skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.

Add the peeled and deveined large shrimp to the skillet. Sauté for about 3-4 minutes until they turn pink and opaque.

Pour in the heavy cream, bringing to a gentle simmer over medium heat. Stir continuously for about 2-3 minutes until the cream thickens slightly.

Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste.

Gently add the drained pasta to the skillet, tossing until well coated with the creamy sauce. Stir in reserved pasta water if the sauce is too thick.

Transfer to serving bowls and finish with a sprinkle of parsley. Serve immediately.