Cook the fettuccine pasta according to package instructions. Drain and set aside.
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for 3-4 minutes on each side until pink and opaque. Remove the shrimp and set aside.
In the same skillet, pour in the heavy cream. Bring to a gentle boil, then reduce the heat to low and simmer for 2-3 minutes.
Gradually stir in the Parmesan and mozzarella cheeses until melted and the sauce is smooth.
Season the sauce with black pepper and salt. Add the cooked fettuccine and shrimp to the skillet, tossing to coat evenly.
Sprinkle with chopped parsley before serving. Enjoy your quick and delicious cheesy garlic shrimp alfredo!
