Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain without rinsing and set aside.
Cook the Shrimp: Peel and devein shrimps, season with salt, black pepper, and smoked paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp of olive oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking. Being very careful as shrimps cook very fast and if overcooked they tend to be dry.
Make the Alfredo Sauce: Reduce heat to medium. Melt butter in the same skillet and saute finely chopped onions until soft and golden. (3-5 min), stirring often. Add minced garlic and saute another minute until fragrant. Stir in 1/3 cup of white wine and boil down. Or use chicken stock instead.
Pour in the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes, stirring occasionally. Whisk in Parmesan cheese until smooth. Do not boil otherwise the Parmesan cheese will separate from the cream. Season with salt, pepper and smoked paprika.
Combine Everything: Add the cooked pasta to the sauce and toss until coated. Return the shrimp to the skillet and gently toss to combine.
Serve: Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
