Bring a large pot of water with salt and olive oil to a boil. Cook the fettuccine for 12 minutes, then drain and set aside.

Heat 1 tablespoon olive oil in a frying pan and add the shrimp. Season with kosher salt, black pepper, garlic powder, and paprika.

Cook the shrimp for 3 minutes, then remove them from the pan and set them aside.

In the same pan, melt the butter and saute the shallot for 1 minute. Add the garlic and cook 1 more minute.

Pour in the white wine, then the heavy cream. Bring to a light simmer.

Whisk in the Parmesan cheese a handful at a time until the sauce is smooth.

Return the shrimp to the pan, add the fettuccine, and toss to coat. Cook together for 5 more minutes.

Garnish with fresh parsley and serve immediately.