In a small skillet over medium heat, melt the butter and stir in the panko breadcrumbs and garlic powder.

Toast the panko, stirring frequently, until golden and crispy. Set aside.

In a spacious skillet, warm olive oil over medium-high heat.

Arrange the shrimp in a single layer and cook for approximately 1 to 2 minutes per side, or until they turn pink and opaque.

Remove from the skillet and place on a plate to rest.

Prepare the fettuccine according to the package instructions in a pot of salted boiling water until it reaches an al dente texture.

Drain the pasta and set it aside, keeping 1/4 cup of the pasta water for later use.

In the same skillet used for shrimp, melt butter over medium heat.

Add the minced garlic and sauté until it becomes fragrant, approximately 1 minute.

Sprinkle in the flour, stirring constantly to form a paste, and cook for 1 minute.

Gradually whisk in the half-and-half, allowing the sauce to thicken for about 4-5 minutes.

Stir in the Parmesan and Asiago cheese until melted and smooth.

Add the dried parsley, basil, salt, and freshly cracked pepper. Adjust seasoning to taste.

Incorporate the cooked fettuccine into the skillet with the Alfredo sauce, tossing it thoroughly to ensure an even coating.

If needed, add reserved pasta water to reach desired sauce consistency.

Return the cooked shrimp to the skillet, tossing gently to combine.

Serve immediately with a sprinkle of garlic panko topping, fresh parsley, red pepper flakes, and lemon wedges for added brightness.