Creamy Shrimp Alfredo Pasta

Cook fettuccine or penne pasta in a pot of generously salted boiling water according to package directions until al dente. Drain the pasta, reserving approximately 120 ml of the starchy pasta water.

Pat the shrimp dry thoroughly with paper towels. Season the dried shrimp with salt, black pepper, and paprika. Heat 30 ml of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until they turn pink and opaque. Transfer the cooked shrimp to a separate bowl.

Using the same skillet, reduce heat to medium and melt 60 grams of unsalted butter. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until it becomes translucent and softened. Add the minced garlic and cook for an additional minute until fragrant.

Pour in 120 ml of dry white wine. Deglaze the pan by scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer vigorously until it has reduced by approximately three-quarters of its original volume.

Pour in 360 ml of heavy cream and bring it to a gentle bubble for 2 minutes. Gradually stir in 240 ml of freshly grated Parmesan cheese until the sauce is completely smooth and glossy. Remove the skillet from the heat immediately to prevent the cheese from seizing.

Season the Alfredo sauce with additional salt, black pepper, and paprika to taste. Add the cooked shrimp and the drained pasta to the skillet. Toss everything together until the pasta and shrimp are thoroughly coated in the sauce. If the sauce appears too thick, add a splash of the reserved pasta water to achieve the desired consistency. Garnish generously with fresh parsley or basil and extra Parmesan cheese before serving immediately.