Ingredients 

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

Instructions

1. Cook the Pasta:
   • Prepare the fettuccine (or penne) according to the package instructions in salted water.
   • Drain and set aside. Do not rinse the pasta to help the sauce stick better.
2. Cook the Shrimp:
   • Season the shrimp lightly with salt, pepper, and paprika.
   • Heat 1 tbsp of oil in a large skillet over medium-high heat.
   • Once the oil is hot, add the shrimp in a single layer and cook for 1-2 minutes on each side until golden on the outside and opaque white on the inside.
   • Be careful not to overcook the shrimp. Remove them from the skillet and set aside.
3. Sauté Onion and Garlic:
   • In the same skillet, add 2 tbsp of butter and the chopped onion.
   • Sauté until the onion becomes golden, about 3-4 minutes.
   • Stir in the minced garlic and cook for another minute.
4. Deglaze the Pan:
   • Pour in the chicken broth and let it reduce by about 75%, scraping the bottom of the pan to release any flavorful bits stuck to it.
5. Make the Alfredo Sauce:
   • Lower the heat and add the heavy cream to the pan, letting it simmer for 2 minutes.
   • Add the grated parmesan cheese and stir until the sauce becomes smooth and creamy.
   • Avoid boiling the sauce to prevent the cheese from separating.
   • Season with a pinch of paprika, and salt and pepper to taste.
6. Combine and Serve:
   • Add the cooked shrimp and pasta to the skillet, tossing to coat everything evenly in the sauce.
   • Garnish with fresh parsley or basil and extra parmesan, if desired.
   • Serve immediately and enjoy!

Nutrition