Light Fettuccine Alfredo with Shrimp and Peas

Description
Contributed by World Recipes Y-Group
 * Makes 6 servings

Ingredients

 * 1 pound egg fettuccine
 * 2 cups fat-free half and half
 * 2 tbsp cornstarch
 * ¾ tsp garlic salt
 * ¼ tsp nutmeg
 * ½ cup shredded asiago cheese
 * 1 tbsp Dijon mustard
 * 1 cup frozen peas, thawed
 * 2 tbsp olive oil
 * 1¾ pound jumbo shrimp, shelled and deveined

Directions

 * 1) Bring a pot of salted water to a boil.
 * 2) Prepare pasta following package directions.
 * 3) Drain.
 * 4) Mix ¼ cup half and half with cornstarch, set aside.
 * 5) In a saucepan, add remaining half and half and place over heat.
 * 6) Stir in ½ tsp garlic salt and nutmeg.
 * 7) Bring to a simmer and stir in cornstarch mixture, cook 30 seconds or until slightly thickened.
 * 8) Take sauce off heat, and whisk in cheese and mustard until smooth.
 * 9) Stir in peas.
 * 10) Keep warm.
 * 11) Heat oil in a skillet.
 * 12) Add shrimp and remaining garlic salt, cook 3 min.
 * 13) Per side or until cooked through.
 * 14) Stir cream sauce into skillet with shrimp, add pasta and toss to coat.
 * 15) Serve immediately with additional cheese and garnish with basil.