Begin by bringing a large pot of salted water to a boil. Add the dry fettuccine pasta and cook according to the package instructions until al dente. Once cooked, drain in a colander and set aside.
In a bowl, combine the peeled and deveined shrimp with olive oil, blackened seasoning, and kosher salt. Mix well to coat each shrimp evenly.
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until opaque and cooked through. Remove from skillet and set aside.
In the same skillet, reduce heat to low and pour in the Alfredo sauce. Stir well and allow to warm through, adding reserved pasta water if needed.
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce and toss to coat evenly. Add the blackened shrimp on top and gently toss to combine.
Transfer to a serving dish. Garnish with chopped parsley and serve with lemon wedges and hot sauce on the side.
