It Won’t Kill You Shrimp and Vegetable Fettuccine Alfredo

Ingredients

• 1 Large Head Of Broccoli, Cut Into Florets
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 1 pound Shrimp, Peeled And Deveined, And Seasoned With Salt And Pepper
• 2 Cloves Garlic, Minced
• 1 Small Zucchini, Cut Into Half Inch Cubes
• 1 Small Yellow Squash, Cut Into Half Inch Cubes
• Kosher Salt And Freshly Ground Black Pepper
• 2 cups Fat-free Half-and-half
• Freshly Grated Nutmeg, To Taste
• ½ Tablespoons White Pepper
• ¾ cups Regular Half-and-Half
• 2-½ Tablespoons Cornstarch
• ½ cups Grated Asiago Cheese
• 12 ounces, weight Fettuccine

Preparation Instructions

1. Bring a large pot of salted water to a boil for the broccoli and pasta. Once the water boils, add broccoli. Allow to blanch about 3-4 minutes. Remove from water with a slotted spoon and allow to cool slightly on a plate. (DO NOT shock in ice water. The broccoli will never get warm enough to eat once it is added to the pasta later on).

2. Meanwhile, in a large pan (14 inch) melt butter over medium heat. Add oil, shrimp, and garlic. Saute until shrimp is mostly cooked through, about 2 minutes per side. Remove shrimp from pan, increase heat to medium-high, and add squash to pan. Allow to brown, stirring only once or twice, about 7 minutes. Transfer to place with broccoli. Wipe pan clean (deglaze with a bit of water first if necessary).

3. Return pan to heat, add 2 cups of fat-free half & half, nutmeg, and white pepper, and bring to a simmer. Whisk together the regular half & half and cornstarch to create a slurry. Add slurry to pan, and continue to simmer until the sauce reaches a desired consistency; about 10 minutes. Turn off heat (do not remove yet) and stir in cheese.

4. Cook pasta for the length given for al dente on package. Reserve about 1 cup of pasta cooking water.

5. Combine pasta, shrimp, and vegetables in a large serving bowl. Use pasta water by the tablespoonful to loosen sauce if needed. Pour sauce over pasta, tossing to coat. Serve immediately.