Creamy Fettuccine with Shrimp and Bacon

  • Pam813 Posted: 12/07/08
    Worthy of a Special Occasion

    This was a big hit with my family. The preparation took a little more effort than some I have tried from this site but the effort was well worth it. It was delicious. I will definitely be making this again for my family either for a weeknight supper or for a special occasion.

  • jchiricotti Posted: 02/04/10
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    Added more turkey bacon to give it more body...really good....

  • yankgirl13 Posted: 07/20/09
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    Made this tonight. Changed up a few things...Added much more garlic - about 5 cloves. Used butter and flour to make a roux and used 1/2 FF milk and 1/2 ff half and half. Added a few other seasonings to sauce (the grab things from the cupboard toss). BF loved it and said it was a keeper.

  • ptsmoot Posted: 02/01/09
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    I have made this recipe several times, including twice for guests with very exacting palates--it was a smash hit. Nobody could believe there was no heavy cream in it (I actually used skim milk). This is definitely a regular in my repertoire.

  • ibird2 Posted: 01/18/10
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    did follow some suggestions and cut back to 12 oz. pasta (used spinach pasta and it was very good). definitely a keeper.

  • Roeboll Posted: 09/20/10
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    This was delicious. Even my husband said it was good after taking his first bite. He usually doesn't say anything. I would definitely make it again. I used skim milk as some of the others did.

  • chef2912 Posted: 07/20/09
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    I ACTUALLY MADE THIS ONE DAY JUST OUT OF THE BLUE! I OMITTED THE PEAS....ADDED SPINACH AND MADE A HOMEMADE SUNDRIED ALFREDO SAUCE....TOSSED THEM ALTOGETHER AND PUT SOME BUTTERED BREAD CRUMBS ON THE TOP AND BAKED IT FOR ABOUT 15-20 MINUTES.......OMG! NICE WHEAT ROLLS TOPPED OFF THE EVENING.....NICE ROMANTIC DINNER AS WELL...LET ME KNOW

  • Janney4088 Posted: 08/04/09
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    I thought this recipe had good flavor, but would have been better with half the pasta. I found it to be gummy and not creamy. I would try it again with less pasta.

  • LutzCat Posted: 01/27/10
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    Using some of the suggestions by reviewers, I cut back on the pasta, used four garlic cloves, four strips of bacon, and skim milk (it's what we drink) for this recipe. It was hard to believe that skim milk created such a delicious and creamy sauce. Heated up the leftovers the next day and, again, a surprise because it still was delicious. Definitely will be making this often.

  • al2nc25 Posted: 11/01/10
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    This meal was AMAZING! My husband of 2 years said it was one of the best meals I have ever cooked him. I am not sure it is healthy. It says it serves 8, but I would say 4 adults that are not super hungry. Next time I will keep the following in mind: 1) use only 1/3 of the amt of pasta; 2) use a little less flour to make sauce not as thick; 3) no need to make additional sauce as needed in many CL recipes; and 4) triple the garlic.

  • TRtru1 Posted: 08/08/10
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    I have been making this dish for a very long time, I kind of copied from a restaurant that my ex-husband & I frequented. They called it Angels on Horseback, don't quite get why. But it does give it a rather interesting name for a fantastic dish. I am looking forward to trying it with skim milk. I like to use the shredded parmesan to give it a nutty kind of texture. It is also good with a little bleu cheese and walnuts.

  • carolfitz Posted: 10/12/11
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    Made to recipe directions except used fat-free milk and added about 2tbs marscapone with the parmesan cheese. Served with chopped romaine & tomato salad. Great looking meal, great flavors.

  • scotlo Posted: 10/15/11
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    Easy and delicious! Instead of cutting the amount of pasta, I just made a bit more sauce.

  • AngeeMcD Posted: 10/19/11
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    Very good & light but the bacon made it taste rich Quick enough for a weeknight meal.

  • suezqh2 Posted: 10/13/11
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    This recipe has a nice flavor but I did not like the consistancy. The sauce was too thick, not creamy, thick.

  • LauraM88 Posted: 10/27/11
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    OK I LOVE this recipe but with the changes I make - this is what I do... I use turkey SAUSAGE instead of bacon - this makes a huge difference I use 1 1/2 c. 1% milk and 1/2 c. of half & Half or light cream I add a little bit of red pepper flakes and sometimes shallots if I have them. It comes out excellent - very creamy etc - my husband,mother, brother & friends have all complimented this recipe!

  • earlady Posted: 10/25/11
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    EEEHHH. . . it was ok. As other reviewers suggested, I cut the pasta to 12 ounces, I know that it is a low fat recipe, but low fat shouldn't translate to low flavor. I won't be making this again.

  • Trinibaby2010 Posted: 11/01/11
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    Enjoyed by my guests.

  • BBecker7686 Posted: 10/24/11
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    One pound of pasta is too much. I had no problems with the sauce being too thick as some did, but I would rate this as average in flavor. Seems like it needs something. I used a packaged grated store-brand Parmesan (Wegmans). Perhaps a freshly grated or shredded Parmesan of higher quality would have been better. Needs more bacon and I think pepper bacon might be a nice touch.

  • ricri1 Posted: 10/20/12
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    I really liked this idea. I made a few adjustments that probably made it less healthy, but delicious! I added onion to the bacon (bits) & threw the shrimp the same pan without draining it, added a pat of butter & some Italian seasoning & lots of garlic! Forgot to add parsley :( Yes please!

  • tgleaves Posted: 11/06/12
    Worthy of a Special Occasion

    I found this recipe to be just okay. I didn't even want to save the leftovers as I figured if it was okay fresh, it would be less than okay reheated. I don't plan on fixing this again unless I changed it up quite a bit.

  • Kat0512 Posted: 01/02/13
    Worthy of a Special Occasion

    Absolutely horrible! Way too thick & gummy. My husband & I couldn't even finish our plates. Had to throw it all out. I usually tweak recipes, but I don't think any amount of tweaking would help this dish.

  • daneanp Posted: 11/25/12
    Worthy of a Special Occasion

    This was pretty good. I'm not sure about the carrots. I added mushrooms (good). Next time I'd use less peas, maybe some onion, more garlic and keep the mushrooms. DD loved it but didn't eat the shrimp (more for us!) Chicken tenders would be a good sub for the shrimp too. Pretty easy to make but a lot of pans/pots to clean after. Definitely better on a weekend. Served with tossed green salads.

  • JennLB Posted: 04/20/13
    Worthy of a Special Occasion

    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!

  • Nel1206 Posted: 11/14/12
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    This was ok! If I make it again, I will definitely make some adjustments.

  • mrscrazyed Posted: 07/10/12
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    We found that this dish lacked flavor. We used a good, fresh Parmesan cheese, so that wasn't the problem. We did add a splash of fresh lemon juice just prior to serving, which perked it up a bit. We both felt that the bacon really didn't add anything to the dish. DH suggested that perhaps some fresh basil and/or a little crushed red pepper might help. In any event, we won't be having this again. I have to admit I am disappointed; the calories and low fat content of this dish are ideal.

  • Angelscooking Posted: 10/23/12
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    My husband and I really enjoyed this dish. Thought the flavor was great. Used frozen peas and carrots instead of the shredded carrot.

  • Julcook Posted: 10/25/12
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    I liked this recipe. I used a combination of asiago, parisian, and Romano for the cheese sauce. Also used jumbo shrip. The pasta got a bit sticky and it was difficult to mix at the end, so next time I would prepare the pasta as a last step.

  • seaside725 Posted: 09/23/12
    Worthy of a Special Occasion

    yummy yummy! there wasn't one person in my family that did not like this dish. after reading the reviews, I did cut the pasta to 12 ounces. I served it with a salad and garlic bread. I will definitly be making it again.

  • LauraD318 Posted: 12/15/13
    Worthy of a Special Occasion

    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.

  • yoadrienne66 Posted: 08/23/13
    Worthy of a Special Occasion

    I made this with cubed chicken breast tonight. Big hit with the family. Very easy to prepare. Will definitelyvmake this again.

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