*Shrimp stock made using the shrimp shells boiled in water with carrots, celery and onion for one and a half hour.
Bring a large pot of salted water to a boil. This will be used to cook the pasta at a later step.
Meanwhile, in a large frying pan, heat up a large drizzle of olive oil. Add in the garlic and sauté for about one minute over medium to high heat.
Add the shrimp to the frying pan and cook on both sides for two minutes each over medium heat.
Raise the heat to medium-high and add in the butter. Move it around the pan until fully melted.
Pour in the white wine and stir. Cook for thirty seconds and then remove the shrimp from the pan, leaving the sauce in the pan. Set the shrimp aside on a dish. Continue to simmer the sauce over low heat.
Add the fettuccine to the pot of boiling salted water and cook per package instructions.
Meanwhile, pour in all of the half and half, half of the shrimp stock, and season with salt and black pepper. Stir together and allow to simmer over low heat until the fettuccine is al dente.
One minute before the fettuccine is ready, add the shrimp back into the frying pan and raise the heat to medium high. Scoop the fettuccine directly into the pan and mix together for about two minutes over medium heat.
Add in the cheese and the rest of the fish stock. Mix together to allow the cheese to melt into the creamy alfredo sauce.
Remove from heat and serve with a sprinkle of parsley and freshly grated cheese on top.