To a large (12 inch) skillet over medium-high heat, add the salted butter. Once the butter has melted, add the shrimp to the skillet in an even layer.

Cook the shrimp on the first side for 2 minutes, then flip the shrimp over to the other side and cook for an additional 2 minutes or until cooked through. Be sure to not overcook the shrimp or they will become tough.

Add the minced garlic to the skillet and cook for an additional 30-45 seconds or until the garlic is fragrant.

Using tongs, or a slotted spoon, remove the cooked shrimp from the skillet and place onto a plate, being sure to keep the juices in the skillet. Set aside.

Turn the heat to the skillet down to medium and add the alfredo sauce. Stir to combine the alfredo sauce with the juices in the skillet from the cooked shrimp.

Add the cooked fettuccine noodles to the skillet and toss to fully coat the noodles with the sauce.

Add the cooked shrimp back to the skillet and gently toss with the alfredo sauce coated fettuccine noodles. At this point you can add 0.25-0.5 cup of the pasta water from the boiled fettuccine noodles to thin the sauce if needed before serving.