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Take a small pot of mildly salted water to a boil.
Season the shrimp with salt, pepper, and paprika.
Heat a large skillet with high sides over medium-high heat and add some oil. Add the shrimp to the skillet and cook for 1-2 minutes on each side. Take away the shrimp from the skillet and set aside.
Add butter and onion to pan, cook until soft. Add the garlic red crushed pepper to the skillet and cook until fragrant. Deglaze with white wine. Add the heavy cream and Parmesan cheese. Reduce the heat to low and cook for 10 minutes.
After the 10 minutes, add the fresh noodles to the pan of sauce and cook, stirring for 5 minutes or until al-dente. Use the boiling water to thin the sauce if needed to continue cooking the pasta. Add the shrimp back in to the pasta. If using boxed pasta, cook the pasta according to box direction, removing 2 minutes before al dente and adding to the sauce at this point.
Flavor the thickened Alfredo with salt & pepper and grated parmesan. Garnish with parsley or basil if desired.