Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Reserve about ½ cup pasta water, then drain.
- Pat the shrimp dry with paper towels. Season with paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, until pink and opaque. Transfer to a plate.
- Reduce the heat to medium and add the butter to the same skillet.
- Add the chopped onion and sauté for 3–4 minutes, until softened.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Pour in the white wine and simmer until reduced by about half.
- Add the heavy cream and bring it to a gentle simmer. Cook for about 2–3 minutes.
- Stir in the Parmesan cheese until melted and the sauce is smooth. Avoid aggressively boiling the sauce after adding the cheese.
- Add the cooked pasta and toss until evenly coated. Add a splash of reserved pasta water if the sauce is too thick.
- Return the shrimp to the skillet and gently toss everything together.
- Taste and adjust the salt and pepper.
- Garnish with fresh parsley and additional Parmesan, if desired. Serve immediately.
Notes
Pat the shrimp dry before cooking so they sear rather than steam.
Don't overcook the shrimp; remove them from the skillet as soon as they become opaque.
Freshly grated Parmesan melts more smoothly into the cream sauce.
Keep the sauce at a gentle simmer rather than a rapid boil.
Reserve pasta water to thin the sauce if needed.
For a wine-free version, substitute chicken broth and add a small squeeze of fresh lemon juice.
Add red pepper flakes for a spicy version.
Leftovers can be refrigerated in an airtight container for up to 3 days.
Reheat gently with a splash of milk or cream to help loosen the sauce.