Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet over medium-high heat, add the olive oil. Once hot, add the shrimp. Cook for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream, stirring constantly for about 2-3 minutes until the mixture begins to simmer. Gradually add the Parmesan cheese, stirring continuously until the cheese is completely melted and the sauce is smooth.

Add salt, black pepper, and red pepper flakes, if using. Mix well.

Return the cooked shrimp to the skillet, gently folding them into the Alfredo sauce. Add the drained fettuccine pasta, tossing them to coat evenly with the sauce.

Sprinkle freshly chopped parsley over the pasta and give everything a final toss. Serve immediately with lemon wedges alongside.