In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt and pepper, then sauté until they are opaque and fully cooked, about 2-3 minutes per side. Remove the shrimp and set aside.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 teaspoons of minced garlic and sauté until fragrant, about 30 seconds.

Pour in 2 cups of chicken broth and ½ cup of whole milk, whisking to combine. Add 8 oz of fettuccine noodles, ensuring they are mostly submerged. Cover with a lid and simmer for 10-12 minutes, stirring occasionally to prevent sticking.

Once the noodles are tender, remove the lid and reduce heat to medium. Stir in 1 ½ cups of heavy whipping cream and allow the sauce to thicken slightly, about 3-4 minutes.

Mix in 1 cup of grated Parmesan cheese, a pinch of nutmeg, and additional salt and pepper to taste until the cheese melts and the sauce becomes creamy.

Return the cooked shrimp to the skillet, tossing gently to coat the shrimp in the sauce and combine with the fettuccine.

Sprinkle with fresh chopped parsley for garnish and serve immediately. Enjoy!