Pat the large shrimp dry with paper towels and place in a bowl. Drizzle with olive oil, season with salt, black pepper, garlic powder, onion powder, and red pepper flakes. Set aside.

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Bring salted water to a boil in a pot. Add fettuccine and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water, then drain.

In the same skillet, melt the remaining butter and add minced garlic. Sauté for 1 minute until fragrant. Add heavy cream and simmer for 5 minutes until thickened.

Whisk in the grated Parmesan and Romano cheese until melted. Adjust seasoning with salt and black pepper, and add reserved pasta water if too thick.

Add the drained fettuccine to the sauce, tossing to coat evenly. Fold in the cooked shrimp.

Plate shrimp Alfredo, garnish with parsley and extra cheese. Serve warm with garlic bread or salad.