Cook the pasta. Bring a large pot of salted water—about 3 to 4 quarts—to a boil. Add the fettuccini to the boiling water and continue to cook, following the package instructions for al dente. Reserve about 1/4 cup of the pasta water and drain the fettuccine.

Cook the shrimp. Meanwhile, melt the butter in a large sauté pan or deep skillet over medium heat and add 1 teaspoon of chili crisp. Add the shrimp and cook until it is opaque, about 2 minutes on each side. Remove the shrimp to a plate and set aside. Reduce the heat to medium-low.

Add the cream, pasta, and cheese. Add the heavy cream to the pan along with the fettuccine and Parmesan cheese. Toss and add some of the pasta water, if needed. Taste and adjust the seasonings with salt and pepper. Add more chili crisp, if desired.

Finish the dish. Add the shrimp back to the pan and continue to cook over medium-low heat until heated through.

Serve. Stir the basil into the pasta or use it as a garnish. Serve with extra Parmesan cheese, if desired.