In a large pan, melt the butter over medium heat, add the shallots and garlic, and cook until soft (about 2 minutes). Season with a pinch of salt, and black pepper to taste. Add the wine and cook until almost all the wine is evaporated. Add the heavy cream and the parmesan and stir together, cooking until the cream thickens up a bit (1-2 minutes). Add the pasta and toss with the cream sauce. If the sauce is too thick, add some of the pasta water until you get a creamy sauce. Toss in the parsley, and serve topped with grated parmesan. This will make 6 healthy servings.