Ingredients:

• 3/4 lb fettuccine or penne pasta
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 tbsp unsalted butter
• 1 garlic clove, minced
• 1/3 cup chicken broth
• 2 cups heavy cream
• 1/3 cup freshly grated parmesan cheese
• Salt and pepper, to taste
• A pinch of paprika
• Fresh parsley or basil for garnish (optional)

Instructions:

1. Cook Pasta: Boil the fettuccine (or penne) in salted water according to package directions. Drain and set aside. Do not rinse the pasta as it helps the sauce adhere better.
2. Cook Shrimp: Season the shrimp with salt, pepper, and a sprinkle of paprika. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side, until golden pink and opaque in the center. Remove the shrimp and set aside.
3. Prepare Sauce: In the same skillet, melt 2 tbsp butter over medium-high heat. Add the chopped onion and sauté until softened and golden. Stir in the minced garlic and cook for an additional minute. Pour in the chicken broth and simmer, reducing by about 75%, scraping the bottom of the pan to lift any caramelized bits.
4. Make Alfredo Sauce: Stir in the heavy cream and simmer for 2 minutes. Gradually add the parmesan cheese, stirring constantly until the sauce becomes smooth and creamy. Remove from heat to avoid the cheese separating from the cream. Season with salt, pepper, and a pinch of paprika.
5. Combine: Add the cooked shrimp and the drained pasta to the sauce. Toss to coat everything evenly in the creamy sauce. Garnish with fresh parsley or basil, and extra parmesan cheese, if desired. Serve immediately.