Creamy Fettuccine with Shrimp and Bacon
- 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
- 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
Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
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.
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.
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.
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