Bring a large pot of salted water to a boil. Add olive oil and cook fettuccine until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In a skillet, heat olive oil over medium heat. Add shrimp, Cajun seasoning, salt, and pepper. Sauté until shrimp turns pink, about 2-3 minutes. Remove from skillet.

In the same skillet, reduce heat and melt butter. Add cream cheese and stir until softened. Gradually pour in heavy cream, then add garlic powder and Italian seasoning. Whisk continuously until simmering.

Simmer the sauce for 8-10 minutes until thickened. Stir in Parmesan cheese until melted, adjusting seasoning to taste.

Add the cooked shrimp back into the skillet and gently toss in the sauce until warmed through.

Add drained fettuccine to the skillet and toss to combine with the sauce. Use reserved pasta water to loosen if necessary.

Plate your dish and garnish with chopped parsley and additional Parmesan, if desired. Serve hot.