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Creamy Fettuccine with Shrimp and Bacon
Servings 8
Calories 390 kcal
Ingredients
- 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
Instructions
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Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
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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.
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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.
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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.
