Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente. Reserve ½ cup pasta water before draining.

While pasta cooks, heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts and foams, add shrimp in a single layer. Season with salt and pepper. Cook 1–2 minutes per side until pink and just opaque. Transfer shrimp to a plate.

Reduce heat to medium. In the same skillet, melt remaining butter. Stir in minced garlic and cook until fragrant—about 30 seconds. Don’t let it brown or it will taste bitter.

Pour in chicken broth, scraping up any brown bits from the pan. Simmer for 1 minute, then stir in heavy cream. Let the mixture bubble gently until it thickens slightly, about 2–3 minutes.

Lower heat and whisk in grated Parmesan cheese, a handful at a time, until the sauce is smooth and glossy. If it feels too thick, whisk in reserved pasta water a tablespoon at a time. Season with salt, pepper, and a pinch of nutmeg.

Return shrimp to the skillet and toss gently to coat in sauce. Slide in cooked pasta and use tongs to coat every strand with silky goodness. Taste and adjust seasoning.

Remove from heat, sprinkle chopped parsley on top, and serve immediately. Encourage everyone to twirl their pasta for maximum sauce coverage!