Easy, Creamy Shrimp Béchamel

1 c. heavy cream

+/- 1 1/2 c. milk

2 Tbs. flour

2 Tbs. butter

1/2 c. parmesan cheese

1 c. mozzarella cheese

1 lemon

1/2 tsp. nutmeg

salt and white pepper to taste

1 pound fettuccine noodles

1 pound peeled shrimp

1 bunch asparagus, cut into 1-inch pieces

8 oz mushrooms, roughly chopped

1 c. grape or cherry tomatoes, halved

Boil fettuccine according to label directions. Drain and set aside.

In a saucepan, melt butter and combine flour until it forms a thick paste. Slowly add in the milk until it forms a gravy-like sauce. Add in heavy cream, mozzarella and nutmeg. Let simmer.

Heat a small amount of olive oil in a sauté pan and add asparagus. Let cook for 3-5 minutes, or until asparagus begins to soften. Add in mushrooms and let sauté for 2 minutes. Then, add the shrimp and tomatoes and let cook for 2-4 minutes or until the shrimp is bright orange. Squeeze half a lemon over the top.

Combine parmesan, salt and pepper into the béchamel sauce. Immediately pour the sautéed vegetables and shrimp into the sauce. Pour drained pasta in next and gently toss until thoroughly combined. Finish with the other half of the lemon squeezed over top and garnish with fresh herbs.