Light Shrimp Fettuccine Alfredo

3/4 cup fat free half-and-half, 1/8 tsp nutmeg, 1 tsp cornstarch, 9 oz. fresh fettuccini, 2 oz (1 cup) grated parmesan (not the powdered stuff in a can, please!)

Boil 4 qts water for the fettuccine. Meanwhile, simmer 1/2 cup half-and-half. nutmeg, 1/4 tsp salt in a large saucepan. Whisk the cornstarch and remaining 1/4 cup half-and-half together then whisk into the simmering mixture. Continue to simmer the sauce, whisking constantly, until it has thickened, about 1 min. Cover and keep warm off the heat.
When water is boiling, cook the fettuccine until al dente. Add the shrimp during the last few minutes of cooking. DO NOT overcook the shrimp or they will be rubbery. Drain, reserving 1/2 cup of the pasta cooking water.
Return the half-and-half mixture to low heat and whisk in the pasta cooking water. Slowly whisk in the parmesan. Add the pasta and cook, gently tossing the pasta with tongs, until the sauce has thickened slightly and thoroughly coats the pasta, about 1 minute. Season with pepper to taste.

Number of Servings: 4

Recipe submitted by SparkPeople user NOLIBOLI.