Light Fettuccine Alfredo with Shrimp and Peas

LIGHT FETTUCCINE ALFREDO WITH SHRIMP

1 pound egg fettuccine 2 cups fat free half and half 2 tbs cornstarch 3/4 tsp garlic salt 1/4 tsp nutmeg 1/2 cup shredded Asiago cheese 1 tbs Dijon mustard 1 cup frozen peas, thawed 2 tbs olive oil 1 3/4 pound jumbo shrimp, shelled and deveined

Bring a pot of salted water to a boil. Prepare pasta following package directions. Drain. Mix 1/4 cup half and half with cornstarch, set aside. In a saucepan, add remaining half and half and place over heat. Stir in 1/2 tsp garlic salt and nutmeg. Bring to a simmer and stir in cornstarch mixture, cook 30 seconds or until slightly thickened.

Take sauce off heat, and whisk in cheese and mustard until smooth. Stir in peas. Keep warm. Heat oil in a skillet. Add shrimp and remaining garlic salt, cook 3 min. per side or until cooked through. Stir cream sauce into skillet with shrimp, add pasta and toss to coat.

Serve immediately with additional cheese and garnish with basil. MAKES 6 SERVINGS.*

Contributed by:

 * World Recipes Y-Group