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Creamy Fettuccine with Shrimp and Bacon

Photo: Lee Harrelson
Yield

8 servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)

A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscious. But at under 400 calories a serving, indulge! 

Ingredients

  • 1 pound uncooked fettuccine
  • 2 bacon slices (uncooked)
  • 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% reduced-fat milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) grated Parmesan cheese
  • 1/2 cup chopped fresh flat-leaf parsley, divided

Nutrition Information

  • calories 382
  • caloriesfromfat 18 %
  • fat 7.7 g
  • satfat 3.7 g
  • monofat 1.2 g
  • polyfat 0.5 g
  • protein 25 g
  • carbohydrate 52.9 g
  • fiber 3.6 g
  • cholesterol 101 mg
  • iron 4.1 mg
  • sodium 505 mg
  • calcium 218 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

    Cooking Pasta
  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.

  5. Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnay—a wine with its own creaminess. A delicious, food-friendly find is Santa Rita Chardonnay "120" from the Maipo Valley of Chile. The 2004 is just $ —Karen MacNeil