Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium-high 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 the shrimp from the skillet and set aside.
In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Pour in the white wine and cook for 2-3 minutes, allowing it to reduce by half.
Reduce the heat to medium-low and stir in the heavy cream and butter. Simmer for 3-4 minutes until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1-2 minutes to heat through.
Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated with the creamy shrimp sauce.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately, garnished with extra Parmesan cheese if desired.