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
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: The creaminess of this pasta dish is beautifully enhanced by chardonnay—a wine with its own creaminess.
Serves 8 (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)
Borrowed from Cooking Light, August 2005