Melt the butter in a large skillet. Mince 1 garlic clove into the butter and cook for a minute.

Add the shrimp and cook until it is pink on all sides. (Cooking shrimp generally only takes 2-3 minutes on each side.) Season with salt to taste and 1 T. of parsley flakes.

Once the shrimp has cooked, remove from the pan and set aside. Make sure to pour the butter into the bowl along with the shrimp.

Cook pasta according to package directions; reserve 2/3 cup of pasta water and drain pasta.

Cook the bacon in a skillet until browned. Remove the bacon from the pan and place on a plate covered with paper towel. Pour off any excess bacon fat from the skillet and discard.

Beat eggs and add reserved pasta water. Add bacon, shrimp and remaining minced garlic to fettuccine. Pour egg mixture into bowl with fettuccine and toss to evenly coat.

Turn heat to LOW, add mixture to skillet and continue stirring the pasta until the eggs are cooked. Remove from heat. Add the parmesan cheese; sprinkle with salt and pepper. Garnish with fresh parsley.