1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain without rinsing so the sauce can cling to the noodles.

2. Pat the shrimp dry, then season them with salt, black pepper, and a light sprinkle of paprika.

3. Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 1 to 2 minutes per side, until pink and opaque. Transfer them to a plate.

4. Melt the butter in the same skillet over medium heat. Add the chopped onion and cook until tender and lightly golden.

5. Stir in the minced garlic and cook for about 1 minute, until fragrant.

6. Pour in the white wine and scrape the bottom of the skillet to release the browned bits. Simmer until most of the wine has reduced.

7. Add the heavy whipping cream and let it simmer gently for about 2 minutes.

8. Stir in the grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt, black pepper, and a small amount of paprika. Do not let the sauce boil.

9. Return the cooked shrimp to the skillet. Add the drained pasta and toss gently until everything is evenly coated with Alfredo sauce.

10. Garnish with parsley or basil, extra Parmesan cheese, and freshly cracked black pepper. Serve immediately.