Creamy Fettuccine with Shrimp and Bacon

We lived this recipe, tasty and surprisingly light pasta. That being said, I am tempted to add more milk and cheese next time to make it creamier, but then it won't be as healthy. I added a dash of red pepper flakes for flavor. It is best to prep all the ingredients beforehand.

Made this last nite for 2 of us, used 1 lb jumbo shrimp, 4 slices of bacon fried crisp.  2 cloves of garlic.  I will make this again and again.  Flavor, I enhanced using a packet of Sazon Goya, con Azafran.  Had I not had the packet, I'd have used 1 tsp Paprika, and 1 chicken bouillion cube, more salt to taste.

It gets a little crazy at the end, have to work fast.  Next time, early in the day, I'll cook pasta, drain and chill.  Cook the bacon ahead, saving the lovely bacon fat.   Also make the sauce ahead.  I did have to add olive oil to the bacon fat, actually enhanced the flavor and I'll do that again also.  Then, putting it together entails one pan to sautee the shrimp in the olive oil and any leftover bacon fat, while steaming or nuking the pasta, and gently reheating the sauce.  Throw the hot pasta, shrimp and any cooking juices in the pan, along with the crumbled bacon into a bowl, stir and serve.  

I agree with not overcooking the shrimp.  I was careful not to do that, and took them off the burner while I was doing other things.  

The 2 of us ate all of it.  Chilled Rhine wine.

Our family really enjoyed it. Like others I added extra garlic and cut back on the pasta.

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.

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

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!

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.

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.

This was ok! If I make it again, I will definitely make some adjustments.

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.

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.

My husband and I really enjoyed this dish. Thought the flavor was great. Used frozen peas and carrots instead of the shredded carrot.

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!

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.

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.

Enjoyed by my guests.

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!

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.

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.

Very good & light but the bacon made it taste rich Quick enough for a weeknight meal.

Easy and delicious! Instead of cutting the amount of pasta, I just made a bit more sauce.

This recipe has a nice flavor but I did not like the consistancy. The sauce was too thick, not creamy, thick.

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.

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.

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.

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.

Added more turkey bacon to give it more body...really good....

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.

did follow some suggestions and cut back to 12 oz. pasta (used spinach pasta and it was very good). definitely a keeper.

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.

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

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.

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.

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.