Five star weekday meal and I would definitely serve this to company. Easy to put together and delicious. I cut the recipe in half as I was cooking for fewer people but still used both pieces of bacon. That little bit of bacon really pushed the flavor over the top. A little goes a long way. If I make the full amount of the recipe I will bump it to four pieces. I was using very lean center cut bacon though. Thick cut bacon might go further.
Creamy Fettuccine with Shrimp and Bacon
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! Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture.
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- Calories: 382
- Calories from fat: 18%
- Fat: 7.7g
- Saturated fat: 3.7g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.5g
- Protein: 25g
- Carbohydrate: 52.9g
- Fiber: 3.6g
- Cholesterol: 101mg
- Iron: 4.1mg
- Sodium: 505mg
- Calcium: 218mg
- 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
- 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 $8. —Karen MacNeil
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