Get a pot with about 2 quarts of water on the stove, set it on high. Add about a tsp. of salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the fettuccine around so that won’t stick together. Stir it occasionally as it cooks.
While the pasta is cooking get a frying pan on Medium heat and put in about a tbsp. of good extra virgin olive oil and a tbsp. of the butter. A pinch of salt a pinch of black pepper. A pinch of red pepper flakes if you like. When the butter stops making bubbles add the garlic. Right away add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. Remove the shrimp to a plate where you can have the drippings collecting.
Put the rest of the butter in and when it is melted add the milk, or the half and half or the heavy cream and let it simmer. When it is has thickened up a little put in the pasta, the shrimp, about three tbsp of the pasta water and the cheese. Let it all come together as you gently keep it stirred up with the tongs that you were flipping the shrimp with.
When the sauce has thickened to how you like it, serve it up! With some good pinot grigio or maybe a nice chianti. That wouldn’t be a sacrilege with a shrimp dish, would it? Also, of course, some of pop,,,,,,er,,,,Your homemade bread.