Begin by bringing a large pot of salted water to a rolling boil over high heat. Add fettuccine and cook according to package instructions, typically about 10-12 minutes, until al dente. Once cooked, drain the pasta in a colander and toss with a splash of olive oil to prevent sticking. Set aside while you prepare the shrimp.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until melted and shimmering. Add the large shrimp in a single layer and sauté for 1-2 minutes on each side, cooking until they turn opaque and pink. Sprinkle with Italian seasoning, then transfer the shrimp to a plate and cover to keep warm while you make the sauce.

In the same skillet, reduce the heat to medium and melt the remaining 2 tablespoons of butter. Once melted, add the minced garlic and sauté for about 1 minute, stirring frequently until fragrant, but not browned. Sprinkle in the all-purpose flour, whisking continuously for about 1-2 minutes to create a roux.

Slowly pour in 1 cup of heavy whipping cream and 1 cup of 2% milk, whisking continuously to prevent lumps. Continue cooking on medium heat until the sauce thickens, around 3-5 minutes.

With the sauce now thickened, remove it from the heat and gradually stir in the freshly grated Parmesan and Romano cheeses, mixing until melted and smooth. Season the sauce with salt and ground black pepper to taste.

Carefully add the cooked fettuccine to the skillet, tossing gently to coat every strand in the creamy sauce. If the sauce is too thick, you may add a splash of reserved pasta water or additional milk.

Plate the creamy Shrimp Fettuccine Alfredo into bowls, arranging the sautéed shrimp on top. Sprinkle with freshly chopped parsley for color and added freshness. Serve immediately.