Light Fettuccine Alfredo with Shrimp and Peas

Bring a large pot of salted water to a boil and add the egg fettuccine, stirring occasionally to prevent sticking. Cook according to package directions until al dente, then drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shelled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to create a slurry, then set aside.

Pour the fat-free half and half into the same skillet over medium heat, stirring constantly. Add the garlic salt and nutmeg, then bring to a gentle simmer.

Stir the cornstarch slurry to recombine and add it to the simmering cream, whisking continuously until the sauce thickens slightly, about 2-3 minutes.

Remove the skillet from heat and stir in the shredded asiago cheese and Dijon mustard until fully combined and smooth.

Add the cooked shrimp and thawed peas to the sauce and stir gently to combine. Return to medium heat and warm through for 1-2 minutes.

Add the drained fettuccine to the skillet and toss gently with tongs until all pasta is evenly coated with the sauce. Divide among serving bowls and serve immediately.