Bring a large pot of water to a boil. Season liberally with salt and add pasta to the pot. Cook according to package directions until al dente. Drain and return to the pot.
While the pasta cooks: Melt butter in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute or until fragrant, stirring often to prevent burning.
Add the cream cheese to the saucepan and cook until melted, about 5 minutes.
Add the half-n-half and parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure everything melts together and to prevent burning. Cook for 8 minutes, or until the sauce thickens. Season with salt, pepper, and nutmeg; whisk to combine.
While the sauce is simmering, cook the shrimp. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp to the skillet and cook for 2-4 minutes per side, turning once, until pink and cooked all the way through.
Add the shrimp in with the pasta in the large pot and pour the sauce over everything. Toss to combine and coat the pasta.
Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and parsley over each plate. Serve immediately.
Prep time allows for peeling shrimp. If you prep earlier in the day and cook everything at once, this recipe is done in 15 minutes.
If your sauce looks too thick, add a little more milk or cream to thin it out to your desired consistency.