Creamy shrimp pasta

Heat a pot of salted water for cooking pasta. Once boiling, add the pasta and cook it "al dente" according to the instructions on the package (for "al dente" texture, remove the pasta about 2 minutes before the recommended cooking time).

While the pasta is cooking, prepare the shrimp.

Clean the shrimps by removing the head and peeling off the shell, leaving the tail intact. Season with 1/2 tsp of salt and 1/4 tsp of paprika.

Heat 1 tbsp of oil in a large skillet. Once the oil is hot, add the shrimps in a single layer and cook over medium heat for 2 minutes, stirring frequently.

Transfer the cooked shrimps to a separate dish to prevent overcooking.

In the same pan, add 1 tbsp of unsalted butter and finely chopped onion. Sauté until the onion is soft (approximately 3 minutes).

Pour in white wine and allow the alcohol to evaporate.

Add cream and stir, then let it simmer for 1 minute.

Mix in 2/3 cup of Parmesan cheese until well blended (around 1 minute).

Take a portion of the cooked shrimps, 2 tbsp of sauce from the pan, and 2 tbsp of the pasta cooking water. Blend them together in a mixer until smooth.

Drain the pasta when it reaches "al dente" texture, and add it directly to the pan with the sauce.

Incorporate the shrimps and shrimp cream into the mixture, stirring until the pasta is fully coated in the sauce.

Serve the creamy shrimp pasta warm, garnished with freshly chopped parsley, a pinch of black pepper, and grated Parmesan.