Chicken Alfredo is great, but so is this dish with the shrimp. Don't buy raw shrimp you have to fuss with. Instead use a bag of frozen cooked salad shrimp. the only prep needed is cutting off their tails.
2 tablespoon olive oil
1 tablespoon minced garlic
Bag of frozen salad shrimp, thawed
8 ounce box fresh mushrooms, sliced
1 small can chicken broth
8 ounce pkg cream cheese, softened
1/2 cup grated Parmesan cheese
1 pound fettuccini pasta
2 tablespoons fresh minced parsley

Over medium heat, heat olive oil and garlic in skillet until starting to be bubbly. Add thawed shrimp (tails removed), cooked until heated through. Add mushrooms, tossing to combine. add chicken broth and the softened cream cheese. Simmer and stir until a smooth sauce emerges. Add grated Parmesan cheese and simmer 10 to 15 minutes. Season to taste with salt and pepper.
Meanwhile, cook pasta according to package directions. Drain and keep warm.
To serve, pour creamed shrimp and mushroom sauce over fettuccini. Garnish with minced fresh parsley.