Light Fettuccine Alfredo with Shrimp

From the Kitchen of Cheryl Qualls

Makes 6 servings and takes about 10 minutes to prepare.

1 pound fettuccine (or use 1/2 pound each, fettuccine and spinach fettuccine)
2 cups fat-free half and half (found in dairy section)
2 Tablespoons cornstarch
3/4 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1/2 cup shredded Asiago cheese
1 tablespoon Dijon mustard
1 cup thawed frozen peas
2 tablespoons olive oil
1 3/4 pounds jumbo shrimp, shelled and deveined (you can use smaller ones if you like)
Additional Asiago cheese and fresh basil for garnish, if desired.

Bring a large pot of lightly salted water to boil over high heat. Prepare pasta following package directions. Stir frequently. Drain.
Meanwhile, mix 1/4 cup of the half-and-half with the cornstarch; stir well and set aside. In a medium-size saucepan, add the remaining 1 3/4 cups half-and-half and place over medium-high heat. Stir in 1/2 teaspoon garlic salt and the nutmeg. Bring to a simmer and stir in the cornstarch mixture; cook for 30 seconds or until slightly thickened.
Take sauce off heat and whisk in the cheese and the mustard until smooth. Stir in the peas. Keep warm.
Heat olice oil in a large skillet over medium-high heat. Add shrimp and remaining 1/4 teaspoon garlic salt; cook for 3 minutes per side until cooked through. Stir cream sauce into skillet with shrimp; add pasta and toss to coat. Serve immediately with additional cheese. Garnish with basil, if desired.
Serve with a bagette of french bread and a small dinner salad to complete this meal. You could serve a second hot veggie too, if you'd like.