Cook the protein fettuccine according to package instructions. Reserve ½ to 1 cup of the pasta water before draining.
Toss the raw shrimp with olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp Italian seasoning, salt, and pepper.
Heat a pan over medium heat and cook the shrimp until golden. Add 1 tbsp light butter, 3 cloves minced garlic, and the juice of half a lemon, tossing to coat. Remove the shrimp from the pan and set aside.
In a blender or food processor, combine the cottage cheese, milk, and light cream cheese. Blend until silky smooth.
In the same pan used for the shrimp, melt the remaining 1 tbsp of light butter and sauté the remaining 5 cloves of minced garlic. Pour in the blended sauce, parmesan cheese, remaining ½ tsp garlic powder, ½ tsp onion powder, ½ tsp Italian seasoning, salt, pepper, and a bit of the reserved pasta water. Heat gently until a creamy Alfredo sauce forms.
Toss the cooked pasta in the Alfredo sauce until thoroughly coated. Divide into four servings, top with the garlic butter shrimp, and garnish with fresh parsley.
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