In a large pot, bring 6 cups of water to a boil.
Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw.
In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque.
Drain off the pasta to a colander when done and rinse in cold water.
Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed.
While the pasta cooks, rinse and chop the veggies.
Cook till al dente on a medium to high flame.