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!
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
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
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.
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.
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 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.