Cook fettuccine in salted boiling water until al dente. Drain without rinsing and set aside.

Season shrimp with salt, pepper, and paprika. Heat olive oil in a large pan over medium-high heat. Cook shrimp 2 minutes per side until pink. Remove and set aside.

In the same pan, melt butter and sauté onion until soft and golden. Add garlic and cook until fragrant. Pour in white wine and reduce by 75%. Stir in whipping cream, bring to a simmer, and cook 2 minutes. Season with salt, pepper, and paprika.

Add drained pasta and Parmesan to the sauce, stirring until creamy. Return shrimp to pan and toss. Serve immediately, garnished with parsley and extra Parmesan.