Cook the fettuccine according to package instructions in a large pot of salted boiling water. Drain and set aside.

Season the ribeye steaks generously with salt and pepper on both sides. In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the steaks. Cook for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from the skillet and let rest for 5 minutes before slicing.

In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp and cook for 2-3 minutes until they turn pink. Stir in the sweet chili sauce and cook for an additional 1-2 minutes, ensuring the shrimp are well coated. Remove from heat.

In a medium saucepan, melt the butter over medium heat. Add the heavy cream and bring to a simmer. Stir in the garlic powder, onion powder, and white cheddar cheese until melted and smooth. Combine the cooked fettuccine with the cheese sauce and mix well.

Serve a generous portion of the creamy white cheddar noodles on each plate. Top with the sweet chili shrimp and sliced ribeye steak. Garnish with chopped fresh parsley before serving.