Creamy Shrimp Alfredo Pasta

Steps

1. Cook three-quarters of a pound of fettuccine noodles in salted water according to the package instructions. Once al dente, drain but do not rinse.
2. Pat dry one pound of shrimp with paper towels and season with half a tsp of salt, 1/4 tsp of paprika, and a quarter tsp of black pepper. Give it a quick stir.
3. Place a large pan over medium-high heat and add a Tbsp of oil. Once the oil is hot, add the shrimp in a single layer and cook about 2 minutes per side or just until cooked through. Remove your shrimp from the pan so they don't overcook.
4. Chop half of a medium onion and in the same hot skillet, add two Tbsp of butter along with the chopped onion and sauté for about five minutes or until soft and golden.
5. Mince one garlic clove and add it to the pan, stirring for about a minute or until fragrant.
6. Add 1/3 cup of white wine (Chardonnay) to the pan. Cook that down until the liquid has mostly evaporated.
7. Add two cups of cream to the pan, bring the cream to a simmer, and cook another two minutes.
8. Sprinkle the top with 1/3 cup of Parmesan cheese, stir until the cheese melts and the Alfredo sauce is smooth and comes just to a light simmer. Do not boil.
9. Turn off the heat and season with salt and pepper to taste.
10. Add the cooked pasta and shrimp to the pan and stir until the noodles are well coated in that creamy Alfredo sauce.