Saturday, December 5, 2009
Creamy Fettuccine with Shrimp and Bacon
From Cooking Light, August 2005
1 lb uncooked fettuccine
2 bacon slices (uncooked)
1 lb large shrimp, peeled and deveined
1 garlic clove, minced (I used bottled)
1 1/2 cups frozen green peas, thawed
1 cup shredded carrot (I omitted)
2 cups 2% reduced-fat milk (I used 1 cup fat free milk & 1 cup fat free half & half)
2 TBS all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 cup 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 TBS drippings in pan. Crumble bacon; set aside.
Add shrimp and garlic to pan; saute 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 (or milk and half & half), flour, salt, and pepper, stirring well 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 parsely, 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.
This fettuccine recipe rivals what I've had in a lot of restaurants. I liked that it wasn't heavy and I didn't feel ill after eating as often happens when ordered in restaurants. It doesn't taste low fat and is very filling. Definitely something we'll make again!