Fettuccine Alfredo with Shrimp

Ingredients for 4 servings:

• 450 g pasta (fettuccine)
• 250 ml milk
• 250 ml sweet cream
• 2 tbsp cornstarch
• ¾ tsp garlic salt
• ½ tsp nutmeg
• 60 g cheese (Asiago cheese), coarsely grated
• 1 tbsp Dijon mustard
• 250 g peas, frozen, thawed
• 2 tbsp olive oil
• 330 g shrimp, large, peeled, cleaned and deveined
• n. B. Cheese (Asiago cheese), for garnishing
• Fresh basil for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Fettuccine Alfredo with Shrimp

Mix 30 ml of the milk and 30 ml of the cream with the cornstarch and set aside. Heat the remaining milk and cream in a saucepan and add 1/2 teaspoon of garlic salt and nutmeg. Once the milk mixture has boiled, reduce the heat, stir in the cornstarch and let the milk simmer for about 5 minutes while stirring. Remove the sauce from the heat, add the cheese and peas. Keep the sauce warm. Cook the fettuccine al dente according to the package instructions, then drain. In a large pan, heat the olive oil over medium heat and add the shrimp, adding the remaining garlic salt. Cook the shrimp for 3 minutes on each side. Remove the shrimp from the pan and add them to the sauce. Add the pasta and mix everything well. Transfer to a plate and garnish with basil. Serve immediately with additional Asiago cheese.