Nutfield Ale & Steakhouse Shrimp Carbonara

5 shrimp
1 ounce diced pancetta
6 snap peas
1/2 teaspoon minced garlic
1 teaspoon diced onion
1 tablespoon butter
8 ounces cream
2 ounces grated parmesan
Dash salt and pepper
6 ounces cooked fettuccini

Lightly saut� shrimp, pancetta, snap peas, garlic and diced onion in butter. Add cream, grated parmesan, salt and pepper. Reduce by 50%. Add fettuccini. Saut� until warm; toss.

1 serving.

Source: Nutfield Ale & Steakhouse