Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Drain the pasta but do not rinse it.

While the pasta cooks, lightly season the shrimp with salt, pepper, and a pinch of paprika.

Heat a large skillet over medium high heat with 1 tablespoon of oil. Once hot, add the shrimp in a single layer.

Cook the shrimp for 1 to 2 minutes per side until they are golden pink on the outside and opaque white on the inside. Remove the shrimp to a separate bowl and set aside.

In the same skillet over medium high heat, add the butter and chopped onion. Sauté until the onion is soft and golden.

Stir in the minced garlic and cook for 1 minute until fragrant.

Pour in the white wine and use a wooden spoon to scrape the bottom of the pan to deglaze it. Let the wine reduce until only about 25 percent remains.

Stir in the heavy cream and let it simmer gently for about 2 minutes.

Reduce the heat to low and sprinkle in the parmesan cheese. Stir constantly until the sauce is creamy and smooth, then remove from the heat immediately.

Season the sauce with salt, pepper, and the remaining paprika to taste.

Add the cooked shrimp and the drained pasta back into the skillet. Toss everything together until well coated.

Garnish with fresh herbs and extra parmesan if desired and serve warm.