Fettuccine Alfredo with shrimp

8 oz. whole wheat fettuccine
3/4 lb. large shrimp (peeled and deveined, tails removed)
1 cup frozen peas
2 tsp. unsalted butter
3 garlic cloves, minced
2 tsp. cornstarch
2 grates of a nutmeg
3/4 cup lowfat, low-sodium chicken broth
1/2 cup grated parmigiano-reggiano
3/4 cup 2% greek yogurt
salt and frehly ground black pepper

Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions. In the last few minutes, add the shrimp and peas and cook until the shrimp is pink; drain. While pasta is cooking, melt butter in a large nonstick saute pan over medium heat. Add garlic and cook about 2 minutes. Meanwhile, combine cornstarch and nutmeg in a bowl. Whisk in chicken broth unil smooth. Pour mixture into the saute pan, raise heat and bring the sauce to a simmer, whisking occasionally. Whisk in 1/4 cup of the cheese until it has melted. Remove pan from heat and whisk in yogurt until sauce is smooth. In a large bowl, toss fettuccine, shrimp and peas with sauce. Season with salt and pepper to taste. Top pasta with remaining 1/4 cup cheese and serve.

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user FROGGY1972.