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Boil the fettuccine in salted water according to package instructions until al dente. Reserve the pasta water.
Heat butter and olive oil in a pan over medium heat. Add shrimp, season with salt, garlic seasoning, and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove and set aside.
In the same pan, add minced garlic and sauté for 30 seconds (don't burn it). Pour in the heavy cream, bring to a gentle simmer, and lower the heat. Season with the same seasonings as before.
Add the cooked pasta and shrimp back into the pan. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.