Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

While the pasta cooks, pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 1-2 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.

Reduce the heat to medium. Add butter to the same skillet and let it melt. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil. Let it simmer for 3-5 minutes, or until it starts to slightly thicken.

Gradually whisk in the grated Parmesan cheese until smooth and fully incorporated. Stir in 1/2 tsp salt, 1/4 tsp black pepper, and the pinch of nutmeg (if using). If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.

Add the cooked fettuccine and the seared shrimp to the skillet with the Alfredo sauce. Toss gently with tongs until the pasta and shrimp are thoroughly coated.

Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.