I prepared this for my family of 7 (all picky eaters ages from 6-12) and everyone LOVED it! We served with warm, whole grain bread and there was not a crumb left on the plates. The dish, though very simple and took no longer than 30 minutes, had a bold, robust flavor that seemed layered and complicated but was surprisingly light yet very filling. The bacon added just the right amount of saltiness and crunch. Luckily I had doubled the recipe and now we have enough for another meal for this week. Thanks for this wonderful addition to our cookbook! aA new family favorite!
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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