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1. Bring a pot of water to boil. Add a pinch of salt. Prepare pasta according to package directions. Drain.
2. Mix 1/4 cup half-and-half with cornstarch. Set aside.
3. Add remaining half-and-half to saucepan and heat over medium heat.
4. Stir in 1/2 teaspoon garlic salt, and nutmeg.
5. Bring to a simmer. Stir in cornstarch mixture. Cook half a minute, or until slightly thickened
6. Remove saucepan from heat. Whisk in asiago cheese and Dijon mustard.
7. Stir in peas. Keep warm.
8. In separate skillet, heat olive oil. Add jumbo shrimp and remaining garlic salt. Cook 3 minutes per side until cooked through.
9. Stir cream sauce into skillet with shrimp. Add pasta. Toss to combine.
10. Serve immediately. Sprinkle additional cheese over the top and garnish with basil.
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