Bring a large pot of salted water to a boil. Add fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat 1 tablespoon of butter in a large skillet over medium heat.
Add the shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
Pour in the white wine and simmer for 2-3 minutes until reduced by half.
Reduce heat to low and stir in the heavy cream. Cook for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated Parmesan cheese to the sauce and stir until melted and smooth. Season with additional salt and black pepper to taste.
Return the cooked shrimp to the skillet and toss to coat in the creamy sauce.
Add the cooked fettuccine to the skillet and gently toss to combine all ingredients evenly.
Sprinkle chopped fresh parsley over the pasta before serving.