Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper, then cook until opaque and fully cooked, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant.
Pour in the chicken broth and whole milk, whisking to combine. Add the fettuccine noodles to the skillet, ensuring they are mostly submerged. Cover with a lid and simmer until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
Once the noodles are cooked, remove the lid and reduce the heat to medium. Stir in the heavy whipping cream and allow the sauce to thicken slightly, about 3-4 minutes.
Add the Parmesan cheese, a pinch of nutmeg, and additional salt and pepper to taste. Stir until the cheese melts and the sauce is creamy.
Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce and combine with the fettuccine.
Sprinkle with fresh chopped parsley for garnish and serve immediately.
Enjoy!
