In a large pot of boiling salted water, cook the fettuccine according to the package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp, season with salt and pepper, and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of butter and minced garlic. Sauté for about 1 minute until fragrant, but be careful not to burn the garlic.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the parmesan cheese until melted and smooth.

Add the cooked fettuccine and shrimp to the skillet. Toss everything together, adding reserved pasta water a little at a time to reach your desired sauce consistency.

Remove from heat and season with additional salt and pepper, if needed.

Garnish with fresh parsley and serve with lemon wedges for a zesty kick.