If your shrimp are frozen, thaw them in cold water for about 15 minutes or overnight in the refrigerator.

In a large pot, bring salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, typically 8-10 minutes.

In a large skillet, melt 3 tablespoons of butter over medium heat until frothy. Add 4 ounces of cream cheese and stir until it softens.

Pour in 1 cup of heavy cream and ½ cup of chicken broth, add 2 minced garlic cloves, mixing well to achieve a smooth consistency.

Let the sauce bubble gently for about 5 minutes, stirring occasionally. The mixture should slowly thicken.

Stir in 1 cup of freshly grated Parmesan cheese, continue to cook over low heat until melted.

Carefully add your prepared shrimp to the skillet. Cook for 5-6 minutes until they turn pink and opaque.

Gently toss the drained fettuccine into the skillet, coating it in the creamy sauce. Add reserved pasta water as needed to reach desired consistency.

Dish up your creamy fettuccine with shrimp right from the skillet and serve immediately.