Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain (do not rinse) and set aside.

Season Shrimp: While the pasta cooks, pat the shrimp dry with paper towels. In a bowl, toss the shrimp with ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon paprika.

Cook Shrimp: Heat the olive oil in a large non stick skillet over medium high heat. Once hot, add the shrimp in a single layer. Cook for 2 minutes per side, just until pink and opaque. Be careful not to overcook. Transfer the cooked shrimp to a clean plate and set aside.

Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 3-5 minutes, until softened and golden. Add the minced garlic and cook for 1 minute more until fragrant.

Deglaze with Wine: Pour in the white wine and stir, scraping up any browned bits from the bottom of the pan. Let the wine simmer and reduce until only about 25% of the liquid remains.

Make Cream Sauce: Reduce the heat to medium and stir in the heavy cream. Bring to a light boil, then reduce the heat and let it simmer for 2 minutes. Remove the pan from the heat. Sprinkle the shredded Parmesan cheese over the sauce and stir until completely smooth and creamy.

Season Sauce: Return the pan to low heat to keep warm. Taste the sauce and adjust seasoning with additional salt, pepper, and paprika if desired.

Combine and Serve: Add the drained pasta and cooked shrimp to the skillet with the sauce. Toss gently until everything is well coated. Serve immediately in warm bowls, garnished with fresh parsley, extra Parmesan, and a crack of fresh black pepper.