Teresa's Shrimp Alfredo with Paprika and Sautéed Onions

Ingredients

Fettuccine pasta

12 ounces

Olive oil

2 tablespoons

Salted butter

10 tablespoons, divided

Jumbo shrimp

1 pound, peeled and deveined

Kosher salt

to taste

Paprika

1 teaspoon

Heavy cream

1 cup

Garlic

3 cloves, minced

Onion

1 medium, chopped

Parmesan cheese

2 cups, grated, divided

Fresh parsley or basil

for garnish

Instructions

1. Cook the fettuccine according to package directions in a large pot of salted boiling water. Drain but do not rinse.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the oil is hot and butter has melted, add the shrimp, seasoning with a generous pinch of kosher salt and paprika. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 2 to 2 1/2 minutes. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Add the heavy cream and remaining 8 tablespoons of butter to the skillet, cooking for an additional 2 to 3 minutes. Be careful not to let it boil. Stir in the minced garlic and 1 1/2 cups of the grated Parmesan cheese until the cheese has melted and the sauce is creamy.
5. Add the shrimp and cooked pasta to the skillet, tossing to coat everything in the sauce. Stir in the chopped parsley or basil and adjust seasoning as needed.
6. Serve immediately, garnished with the remaining 1/2 cup of Parmesan cheese and additional parsley or basil.