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Ingredients
- 1 pound fettuccine
- 2 bacon slices
- 1 pound large shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 1/2 cups frozen green peas, thawed
- 1 cup shredded carrot
- 2 cups 2% low-fat milk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup grated Parmesan cheese (4 ounces)
- 1/2 cup chopped parsley, divided
Details
Servings 8
Preparation
Step 1
1. Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
2. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
3. Add shrimp and garlic to pan; sauté over medium-high heat 2 minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
4. Combine milk, flour, salt, and pepper, stirring with a whisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add milk mixture to shrimp mixture; stir until combined. Add pasta and 1/4 cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon. Serve immediately.
Notes: Outstanding. Wonderfully creamy and rich-tasting. Next time I'd add a pinch of cayenne and some salt and pepper (more). Perhaps some more bacon - at least doubled. Carrots were a bit odd, but okay - not essential. Just delicious. Used turkey bacon and only about half of the cheese. And multigrain pasta.
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