Cooking Light, 2005
Makes 8 servings
1 pound fettuccine pasta
2 slices bacon
1 pound lg. shrimp peel, deveined
1 clove garlic minced
1 1/2 cups frozen peas thawed
1 cup shredded carrots
2 cups milk
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup grated parmesan cheese (4 oz)
1/2 cup chop flat-leaf parsley
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.
NUTRITION PER SERVING
CALORIES 382 (18% from fat); FAT 7.7g (sat 3.7g,mono 1.2g,poly 0.5g); PROTEIN 25g; CHOLESTEROL 101mg; CALCIUM 218mg; SODIUM 505mg; FIBER 3.6g; IRON 4.1mg; CARBOHYDRATE 52.9g
MY NOTE: Substitute edamame for the peas.
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