Bring a large pot of water plus 1 tablespoon of sea salt to a boil over high heat. Add the fettuccine noodles to the pot and cook to desired tenderness. Drain the pasta and keep warm.

In the meantime, heat 2 tablespoons of butter and 2 minced garlic cloves over medium heat in a saute pan. Add shrimp to the saute pan, in batches if needed, and cook for 1-2 minutes on each side. Shrimp are done as soon as they turn pink and opaque. Do not overcook. Remove shrimp from pan and set aside; keep warm.

Wipe excess bits of garlic and shrimp from the saute pan.

Add the remaining butter and garlic to the pan and return heat to medium. Saute for about 30 seconds until fragrant.

Add cream cheese to the butter mixture, whisking until the cream cheese melts and begins incorporating into the butter.

Continue whisking while pouring in the heavy cream and the milk. Whisk until smooth; continue cooking sauce over medium heat.

Add half of the parmesan cheese, whisk until it melts, then add the remaining cheese. Add the oregano and a pinch of salt and pepper.

Stir the mixture constantly over medium heat until sauce thickens slightly (about 3-4 minutes.)

Add the drained pasta to the sauce and stir gently to coat the noodles. Serve, topped with warm shrimp and chopped parsley.