Creamy Fettuccine with Shrimp and Bacon
- 1 lb uncooked fettuccine
- 2 bacon slices (uncooked)
- 1 lb 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 Tbs all-purpose flour
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 cup grated Parmesan cheese ((4 ounces))
- 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.
