Begin by bringing a large pot of salted water to a boil. Add 12 ounces of fettuccine and cook according to package instructions until al dente, typically about 8-10 minutes. Once done, drain the pasta and reserve about a cup of the pasta water for later use. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 cup of peeled and deveined shrimp, seasoning them with salt and pepper. Cook for about 2 minutes on each side until pink and opaque. Remove and set aside.

Using the same skillet, add the 3 minced garlic cloves to the remaining olive oil, stirring for about 1 minute until fragrant.

Pour in 1 cup of chopped roasted red peppers, stir to combine. Blend until smooth, then return to skillet. Add 1 cup of heavy cream and simmer gently over low heat for about 5 minutes.

Add your cooked fettuccine and shrimp back into the skillet with the creamy sauce. Toss everything together gently for about 2-3 minutes.

Stir in ½ cup of grated Parmesan cheese into the pasta mixture, adjust seasoning with salt and pepper, and if necessary, use reserved pasta water to achieve desired consistency.

Sprinkle fresh basil or parsley on top along with a few slivers of Parmesan cheese. Serve immediately.