Tagliatelle Alfredo with Shrimps

You can do that with any kind of pasta that you like (the original calls for Fettucine).

Preparation You'll need: A large pot A pan
Ingredients (for 2 persons) Pasta (160 to 180 g), I love Tagliatelle 350 g shrimps w/o shell, not too large ones 2-3 cloves of garlic ½ small onion 75 - 100 ml white wine, dry (e. g. Gavi di Gavi, Chablis, Aragosta from Sardinia) 350 ml cream 30 g Parmesan cheese 1 stem parsley Salt (ca. ¼ TL) Parika (ca. ¼ TL) Some pepper, olive oil, butter
First steps Very finely dice ½ small onion. Finely chop 2-3 cloves of garlic. Measure out 75 to 100 ml white wine. Finely grade 30 g Parmesan cheese. Pluck leaves of one parsley stem and roughly chop. Bring a large pot of salted water to boil, in the meantime continue with the next step.
Preparation Pour some regular olive oil into pan, bring to high heat. Add ¼ tsp. salt and paprika and some ground black pepper. Mix and quick fry the shrimps (raw shrimps: 2 to 3 minutes on each side, precooked ones 1 minute per side. Remove from pan and set aside. Add some butter (around 1 Tbsp.) to the still hot pan and fry the onion on medium heat. Keep stiring, if needed add some good olive oil. Fry for 3 to 4 minutes until golden brown. Add garlic and continue for another minute. Side quest: Throw pasta into boiling water (my tagliatelle need 6 minutes). Place pasta plates into oven at 80℃. Add 75 to 100 ml white wine and reduce to one quarter. Stir in 350 ml cream and let it simmer for 2 minutes. Add parmesan cheese (attention: the cream must not cook anymore!), mix well and let it simmer gently for 1 minute. Finally season to taste wtih salt, paprika and pepper, add pasta and shrimps, mix well. Let it simmer for another minute. To serve, place into the preheated pasta plates and sprinkle some parsley over it.