Prepare the shrimp by rinsing under cold water, patting dry, and seasoning with salt and pepper.

In a large pot, bring salted water to a boil and cook the fettuccine or spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for about a minute until fragrant.

Pour in the chicken broth and bring to a gentle simmer. Stir in the heavy cream and let it cook for 2-3 minutes until slightly thickened.

Add the grated Parmesan cheese, stirring until melted and combined into a smooth sauce.

Add the cooked pasta and shrimp to the skillet, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped fresh parsley before serving.