Creamy Fettuccine with Shrimp and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscious. But at under 400 calories a serving, indulge! Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture. Ingredients:
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 |
Directions:
1. Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.
2. 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.
3. 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.
4. 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.
5. 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. The 2004 is just $8. —Karen MacNeil
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