Light But Creamy Fettuccine With Shrimp & Vegetables

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 lb uncooked fettuccine
• 1 -2 slice bacon
• 1 lb medium shrimp, peeled and deveined
• 1 garlic clove, minced
• 1 red bell pepper, cleaned & cut into 1/2-inch strips
• 1 1/2 cups frozen peas, thawed
• 1 cup carrot, shredded (optional)
• 2 cups low-fat milk
• 2 tablespoons flour
• salt & freshly ground black pepper
• 1 cup parmesan cheese, grated
• 1/2 cup fresh parsley, chopped and divided

Recipe

• 1 cook pasta to al dente, omitting any salt and oil. drain and keep warm.
• 2 cook bacon in large heavy skillet over med-hi heat for 6 minutes until crisp.
• 3 remove to paper towel and reserve 1 tablespoons of drippings.
• 4 crumble bacon and set aside.
• 5 add garlic and shrimp to skillet, sauté for 2 minutes. add red pepper, peas *and carrots, if using*.
• 6 cook about 2 minutes until shrimp are done. transfer shrimp mixture to a large bowl; keep warm.
• 7 lower temp to medium.
• 8 whisk milk, flour, salt and pepper together. add to skillet, whisking constantly, and cook for 3 minutes or until bubbly and thickened.
• 9 remove from heat, add parmesan cheese, stirring until blended.
• 10 add milk mixture to shrimp mixture, toss to combine.
• 11 add fettuccine and half of the fresh parsley.
• 12 to serve: sprinkle with bacon and remaining parsley.