Season the shrimp

• In a large bowl, combine the shrimp with olive oil, garlic powder, Old Bay seasoning, salt and pepper.
• Toss until the shrimp are evenly coated.

Cook the shrimp

• Heat a large skillet over medium-high heat and add the garlic butter and olive oil.
• Cook the shrimp for 1–2 minutes per side until pink and just cooked through, working in batches if needed to avoid overcrowding the pan.
• Stir in the chopped parsley, then remove the shrimp from the skillet and set aside.

Cook the fettuccine

• Bring a large pot of generously salted water to a rolling boil.
• Cook the fettuccine according to the package instructions until al dente.
• Reserve the pasta water, then drain.

Start the sauce

• In the same skillet used for the shrimp, melt the butter over medium heat.
• Add the minced garlic and sauté for about 30 seconds until fragrant.
• Stir in the red chili flakes, garlic powder, oregano, Italian seasoning, salt, pepper and MSG, if using, and cook for another 30 seconds until fragrant.

Simmer the cream

• Pour in the heavy cream and add the cream cheese.
• Stir until smooth, then let the sauce gently simmer until it begins to thicken.

Add Parmesan and pasta water

• Reduce the heat to low and gradually whisk in the Parmesan cheese until melted and creamy.
• Stir in the reserved pasta water until the sauce reaches your desired consistency.

Combine and serve

• Add the cooked fettuccine and toss until evenly coated in the sauce.
• Top with the cooked shrimp and garnish with additional Parmesan, fresh cracked black pepper, chopped parsley and extra chili flakes, if desired.
• Serve immediately while hot.