| Servings |
servings
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Ingredients
- 1 pound Fettuccine uncooked
- 2 slices Bacon uncooked
- 1 pound Shrimp large, peeled and deveined
- 1 clove Garlic minced
- 1 1/2 cups Green Peas thawed
- 1 cup Carrot shredded
- 2 cups Milk 2% reduced-fat
- 2 tablespoons Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 cup Parmesan Cheese grated, 4 ounces
- 1/2 cup Parsley chopped fresh flat-leaf, divided
Ingredients
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Instructions
- 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.
Recipe Notes
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.
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