Step 1

Bring a large pot of water plus 1 tablespoon of sea salt to a boil over high heat. Add the fettuccine noodles to the pot and cook to desired tenderness. Drain the pasta and keep warm.

Step 2

In the meantime, heat 2 tablespoons of butter and 2 minced garlic cloves over medium heat in a saute pan. Add shrimp to the saute pan, in batches if needed, and cook for 1-2 minutes on each side. Shrimp are done as soon as they turn pink and opaque. Do not overcook. Remove shrimp from pan and set aside; keep warm.

Step 3

Wipe excess bits of garlic and shrimp from the saute pan.

Step 4

Add the remaining butter and garlic to the pan and return heat to medium. Saute for about 30 seconds until fragrant.

Step 5

Add cream cheese to the butter mixture, whisking until the cream cheese melts and begins incorporating into the butter.

Step 6

Continue whisking while pouring in the heavy cream and the milk. Whisk until smooth; continue cooking sauce over medium heat.

Step 7

Add half of the parmesan cheese, whisk until it melts, then add the remaining cheese. Add the oregano and a pinch of salt and pepper.

Step 8

Stir the mixture constantly over medium heat until sauce thickens slightly (about 3-4 minutes.)

Step 9

Add the drained pasta to the sauce and stir gently to coat the noodles. Serve, topped with warm shrimp and chopped parsley.