Boil a pot of water, add 1 Tbsp salt, and cook 3/4 lb fettuccine pasta according to package directions until al-dente. Drain and set aside without rinsing.

As the pasta cooks, season 1 lb shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, place the shrimp in a single layer and cook for 2 minutes on each side, just until they are opaque and fully cooked. Transfer the shrimp to a plate to prevent overcooking.

Using the same skillet, melt 2 Tbsp butter over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until softened and golden, stirring frequently. Add the minced garlic and sauté for another minute until fragrant. Pour in 1/3 cup white wine, allowing it to reduce until only a quarter of the liquid remains.

Pour in 2 cups of heavy cream, bringing it to a light boil, then reduce the heat and simmer for 2 minutes. Gradually mix in 1/3 cup parmesan cheese, stirring until the sauce is creamy and smooth. Simmer gently without letting the sauce boil, then turn off the heat and adjust the seasoning with additional salt, pepper, and paprika if needed.

Combine the drained pasta and cooked shrimp with the sauce, tossing to coat the noodles thoroughly. Serve the pasta in warm bowls, garnished with finely chopped parsley, extra parmesan cheese, and freshly cracked black pepper.