Bring a pot with water to a boil. Add salt generously. Cook pasta al dente as per its package instructions.

Drain it and toss in olive oil to prevent the pasta from sticking. Keep aside.

Mix paprika, salt and pepper, and marinate the shrimp. Heat olive oil in a pan and cook shrimp until pink on both sides (6-7 mins). Remove the shrimp from the pan and keep aside.

For preparing the Alfredo sauce, in the same pan add butter and heat.

When the butter melts, add garlic and stir until fragrant.

Whisk in flour vigorously for a minute on low heat.

Gradually whisk in milk and cream, stirring constantly for 2 mins.

Add the grated parmesan cheese, stir until slightly thickened. Add more milk if the sauce turns thick.

Season with salt and add chopped parsley leaves. Your sauce is ready.

10. Now add the cooked fettuccine and shrimp into the pan, toss to combine. Garnish with parsley leaves. Serve hot.