Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve pasta water, drain, and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic, stirring continuously for about 1 minute, until fragrant.

Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.

Pour in heavy cream and bring to a gentle simmer while stirring. Allow to simmer for 2-3 minutes.

Gradually whisk in Parmesan cheese until completely smooth. Season with salt and pepper.

Toss the cooked pasta into the sauce along with the shrimp. Add reserved pasta water if sauce is too thick.

Sprinkle chopped parsley over the dish before serving. Serve immediately.