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Light Fettuccine Alfredo with Shrimp and Peas

A creamy fettuccine pasta tossed with shrimp, peas, and a light half‑half sauce.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Garlic and olive are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 25,665 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Light Fettuccine Alfredo with Shrimp and Peas

Time3 min per side

Ingredients

Directions

Prepare the pasta

  1. Bring a pot of salted water to a boil.

  2. Prepare pasta following package directions.

Make the sauce

  1. Mix ¼ cup half and half with cornstarch, set aside.

  2. In a saucepan, add remaining half and half and place over heat.

  3. Stir in ½ tsp garlic salt and nutmeg.

  4. Bring to a simmer and stir in cornstarch mixture, cook 30 seconds or until slightly thickened.

  5. Take sauce off heat, and whisk in cheese and mustard until smooth.

  6. Stir in peas and keep warm.

Cook the shrimp

  1. Heat oil in a skillet.

  2. Add shrimp and remaining garlic salt, cook 3 min per side or until cooked through.

Combine and serve

  1. Stir cream sauce into skillet with shrimp, add pasta and toss to coat.

  2. Serve immediately with additional cheese and garnish with basil.

Nutrition, whole recipe (rough)

992Calories
55 gProtein
36 gFat
109 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Olive Oil1 tbsp (14g)119
Cheese1 oz (28g) cheddar113
Shrimp100g cooked99
Egg1 large egg (50g)78
Pea1/2 cup (72g)62
Cream1 tbsp (15ml) heavy51
Nutmeg1 tsp ground (2.2g)12
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + olivetop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  2. Garlic + mustardtop 6% of all pairs
    Smell alikestrong
    Cooked together4,053 recipes

    Shared aroma: linalool (floral, citrus).

  3. Mustard + olivetop 8% of all pairs
    Smell alikestrong
    Cooked together5,950 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Peas + olivetop 8% of all pairs
    Smell alikemoderate
    Cooked together2,066 recipes

    Shared aroma: (z)-hex-3-en-1-ol (freshly cut grass green and herbaceous notes).

  5. Nutmeg + mustardtop 8% of all pairs
    Smell alikestrong
    Cooked together1,019 recipes

    Shared aroma: methyleugenol (clove, spice).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg fettuccine
Its starch and egg structure hold the sauce and give the pasta a firm, chewy bite.
Half and half
Provides the creamy liquid base that becomes the sauce.
Cornstarch
Thickens the cream as its starch swells when heated, giving the sauce body.
Asiago cheese
Adds savory, salty flavor and richness, and melts into the sauce for body.
Jumbo shrimp
Forms the main protein, browning lightly in the hot skillet for savory flavor.
Frozen peas
Add sweetness and a bright, tender texture against the rich sauce.

The step that matters

Whisk the cheese in off the heat. High heat makes cheese proteins tighten and squeeze out fat, so it turns grainy or clumps. Removing the sauce from the heat before adding the cheese lets it melt smoothly.

Swap the nutmeg

How well each one fits the dish's main ingredients (egg, garlic, cheese, mustard, peas, olive, shrimp):

  1. Capersfits better
  2. Thymefits better
  3. Tarragonfits better
  4. Nutmegthe original

Fit is the average pairing score against egg, garlic, cheese, mustard, peas, olive, shrimp. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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