Fill a large pot with salted water and bring it to a rolling boil. Add the fettuccine pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Drain the pasta and set aside.

In a large skillet over medium heat, pour in the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds, until fragrant.

Add the peeled and deveined shrimp to the skillet. Cook for about 3-4 minutes until the shrimp are pink and opaque.

Lower the heat and stir in the heavy cream. Gradually add the cubed mozzarella, stirring continuously until fully melted and combined.

Mix in the grated Parmesan cheese, along with salt and pepper to taste. Simmer gently for about 2-3 minutes.

Add the drained fettuccine to the skillet, tossing well to coat the pasta in the sauce.

Remove the skillet from the heat and sprinkle freshly chopped basil over the top before serving.