If using frozen shrimp, thaw under cool water for 5-7 minutes and pat dry.

Bring salted water to a boil, add fettuccine, cook 10-12 minutes until al dente, then drain.

In a skillet, melt butter, add cream cheese, stir for 2-3 minutes, then add heavy cream and chicken broth.

Add minced garlic, stir for 5 minutes until bubbly and creamy.

Incorporate Parmesan cheese, stir for 1 minute until thick and smooth.

Add thawed shrimp, cook for 5-6 minutes until pink and opaque.

Add fettuccine to skillet, toss to combine, adjust with reserved pasta water if needed.