Bring a large pot of water to a roaring boil. Add in 2 teaspoons of kosher salt. Add the fettuccine and cook according to the package instructions.
While the water is coming to a boil, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic, shallots, and red pepper flakes. Cook until the shallots are transluncent, about 3 to 4 minutes, being careful not to burn the garlic.
Season the shrimp with salt and pepper and add to the pan. Cook until they have just turned pink, about 1 to 2 minutes, then flipped and 1 to 2 more minutes on the other side. Be careful not to over cook the shrimp. Transfer the shrimp to a plate and set aside.
Add the wine to the pan and scrape up the brown bits. Bring to a boil and and cook for 3 to 5 minutes until it has reduced by half. Whisk in the heavy cream and bring to a low boil. Simmer for 2 minutes. Stir in the parmesan and let the cheese melt.
Remove the skillet from the heat and toss in the pasta and the shrimp. Add in the fresh parsley and parmesan cheese, serve and enjoy!