Begin by boiling a large pot of salted water, then add the fettuccine and cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta, reserving a cup of pasta water for later if needed, and set it aside.

In a large skillet over medium heat, melt 4 tablespoons of butter. Stir in 4 ounces of cream cheese, 1 cup of heavy cream, and 1 cup of chicken broth. Add 2 cloves of freshly minced garlic. Continuously stir for about 5 minutes until the cream cheese is completely melted and your sauce begins to thicken and bubble.

Incorporate 1 cup of freshly grated Parmesan cheese into the creamy mixture, allowing it to melt and blend for about a minute. Stir well until the sauce is creamy and smooth.

Gently add 1 pound of thawed shrimp to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the shrimp are pink and opaque, signaling they are perfectly cooked.

Once the shrimp are thoroughly cooked, season the sauce with salt and freshly ground pepper to taste. Add the drained fettuccine to the skillet, tossing everything gently to combine. If the sauce appears too thick, add a splash of the reserved pasta water.

Remove the skillet from the heat and transfer the Easy Shrimp Alfredo to serving plates. Garnish with extra grated Parmesan and freshly cracked pepper if desired. Serve hot.