Cook fettuccine according to the package instructions.
Heat 2 tablespoons of extra virgin olive oil in a skillet over medium heat.
Add peas and cook for 7 to 8 minutes, stirring frequently. Add shrimp tails and cook for 2 more minutes.
Season with garlic powder and parsley.
Blend with wine and cook until all the liquid evaporates over medium-low heat.
Add fresh liquid cream, stir well to combine, and remove from the heat.
Season with salt and pepper to taste.
Drain fettuccine and add them to the skillet.
Stir well to combine and serve immediately.
Enjoy!