In a large pot of salted water, Blanche the fettuccine until just tender 2-3 minutes. Drain and set aside.
In a large sauté pan, heat the oil over medium-high heat. Sear the shrimp 2-3 minutes, then add garlic and saffron and continue to cook 1 min., stirring constantly.
Add the chili flakes and white wine. Let the liquid simmer and reduce by half. Stir in butter, then add in the Sweet Potato “Fettuccine” and toss together and remove from heat. Add parmesan and chopped parsley, mix and serve.
