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

While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque, then remove them from the pan and set aside.

Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same skillet.

Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the heavy cream and bring the mixture to a gentle simmer, letting it cook for 3-5 minutes until it slightly thickens.

Lower the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.

Stir in the nutmeg, salt, and black pepper, adjusting the seasoning to your preference.

Add the cooked fettuccine and the shrimp back into the skillet, tossing gently with tongs to coat everything evenly in the sauce.

If the sauce is too thick, stir in a splash of the hot pasta cooking water to reach your desired consistency.

Remove from heat, garnish with fresh chopped parsley, and serve immediately while hot and creamy.