Preheat the oven to 400°F (200°C).

Cook the fettuccine according to package instructions until al dente, then drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the white wine, and add red pepper flakes, salt, and pepper. Cook for an additional 3-4 minutes until the wine has reduced slightly.

Add the shrimp to the skillet, cooking until they turn pink and opaque, about 3-5 minutes.

In a large mixing bowl, combine the cooked fettuccine, shrimp mixture, chopped parsley, and half of the grated Parmesan cheese.

Transfer the pasta and shrimp mixture to a baking dish, spreading it evenly. Top with the remaining Parmesan cheese.

Bake in the preheated oven for 15-20 minutes until bubbly and golden.

Remove from the oven and let sit for a few minutes before serving. Garnish with additional parsley if desired.