Thaw the frozen shrimp under cold water for about 10 minutes if needed, then peel and devein.

Bring salted water to a boil in a large pot, add the fettuccine, and cook until al dente, about 8-10 minutes. Drain the pasta, reserving some water.

In a large skillet over medium heat, melt the butter. Add the cream cheese and stir until incorporated, about 2-3 minutes.

Pour in the heavy cream and chicken broth, mixing well to create a smooth sauce base.

Stir in the minced garlic and let the mixture bubble for about 5 minutes.

Gradually stir in the grated Parmesan cheese and let it melt into the sauce for about a minute.

Add the prepared shrimp to the sauce and cook for 5-6 minutes until they turn pink and opaque.

Season the sauce with salt and pepper, then toss in the drained fettuccine, adding reserved pasta water if needed.

Serve the Easy Shrimp Alfredo immediately, garnished with extra Parmesan cheese and parsley if desired.