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Ingredients
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    1   pound 
    fettuccine
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    1   package 
    (9 ounces) frozen peas, thawed
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    1   tablespoon 
    canola oil
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    1   
    onion, chopped
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    3   
    cloves garlic, minced
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    4   teaspoons 
    Cajun seasoning
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    1   pound 
    peeled and cooked frozen medium-size shrimp, thawed
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    2 1/2  tablespoons 
    unsalted butter
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    3   tablespoons 
    flour
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    1   cup 
    vegetable broth
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    1   cup 
    milk
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    1   cup 
    shredded Gruyere cheese

Directions
1.
Cook pasta following package directions, about 12 minutes. Add peas to pasta water for last 2 minutes of cook time. Drain and return to pot.
2.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook onion and garlic for 3 minutes. Stir in 2 teaspoons Cajun seasoning; cook 1 minute. Stir in shrimp; cook 2 minutes then set aside.
3.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking, for 1 to 2 minutes. Slowly whisk in broth and milk. Bring to a simmer; cook 3 minutes. Stir in remaining 2 teaspoons Cajun seasoning and Gruyere until smooth. Pour into pasta pot along with shrimp mixture. Toss to coat; serve immediately.
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