Ingredients:

• 1 package of fettuccine pasta

• 1/2 kg (1 lb) raw, peeled shrimp

• 1 tablespoon olive oil

• 1/2 finely chopped onion

• 1 garlic clove, crushed

• 1/3 cup white wine

• 2 cups heavy cream

• 1/3 cup grated Parmesan cheese

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 tablespoon finely chopped parsley

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Preparation:

1. Cook the pasta:
   Place the fettuccine in a pot of boiling water with 1 tablespoon of salt. Cook according to the package instructions. Drain and set aside (do not rinse or pour cold water).

2. Prepare the shrimp:
   While the pasta is cooking, season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat a skillet over medium-high heat with 1 teaspoon of olive oil. Once hot, add the shrimp and cook for about 2 minutes per side, just until they are no longer translucent. Remove from the pan and set aside to avoid overcooking.

3. Sauté the onion:
   In the same skillet, add 2 tablespoons of butter and the chopped onion. Sauté for 3 to 5 minutes, stirring frequently.

4. Add garlic and wine:
   Add the garlic and cook for 1 more minute. Pour in the white wine and let it simmer until the liquid is reduced by about 75%.

5. Make the cream sauce:
   Pour in the heavy cream and bring to a gentle simmer. Add the Parmesan cheese and stir until the sauce is smooth and creamy. Let it simmer for a few minutes, but do not let it boil to prevent the cheese from separating. Season with salt and pepper to taste.

6. Combine and serve:
   Add the pasta and shrimp to the sauce and toss until well coated. Serve topped with chopped parsley and extra Parmesan if desired.

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Tip: Serve with garlic bread or a fresh green salad for a complete meal. Bon appétit!