Cook pasta according to package directions. To make sauce: Whisk together the milk and the corn starch in a medium sauce pan; cook over medium heat stirring so as to not allow milk to stick. Allow to thicken, 3-4 minutes. Remove from heat and add cheese, whisk well, cheese will melt into mixture. Once cheese melts, whisk in yogurt, nutmeg and pepper; set aside, covered.

Heat a large skillet; add 1T olive oil, sauté sliced shallots, snap peas; 3-4 minutes. Remove from pan, set aside.

In same skillet, cook shrimp until it turns pink, 5-6 minutes.  Add taragon to season. Toss veggies back in, and add pasta and sauce, mix together and warm for 1 minute or until sauce is creamy again.

Serve with grapes.