Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.

Season shrimp with salt, black pepper, and paprika.

Heat olive oil in a large non-stick pan over medium-high heat. Add shrimp in a single layer and cook for about 2 minutes per side, just until opaque. Remove and set aside.

In the same pan, add butter and chopped onion. Sauté 3–5 minutes until soft and lightly golden.

Add minced garlic and sauté for 1 minute until fragrant.

Stir in vegetable broth and lemon juice. Simmer until reduced by about three-quarters.

Pour in the cream and bring to a gentle simmer. Cook for 2 minutes.

Stir in parmesan cheese until smooth and creamy. Season with additional salt, pepper, and paprika to taste.

Add cooked pasta and shrimp to the sauce, tossing gently until well coated.

Serve hot, garnished with parsley, extra parmesan, and freshly cracked black pepper.