Creamy Fettuccine with Shrimp and Bacon

Andrea do you like shrimp? For some reason this recipe made me think of you!

1 pound uncooked fettuccine
2 bacon slices
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1.5 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 crips. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon, set aside.

Add shrimp and garlic to pan; saute over medium-high heat 2 minutes. Add peas and carro; 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 shisk. Add milk mixture to pan; cook over medium heat 3 minutes or until thckened 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.

Jamie's Tips:

- I used frozen shrimp but didn't thaw them before putting them in the pan. It caused a lot of excess liquid, so try to thaw the shrimp before hand. (Or add the shrimp before the garlic, and drain some of the excess liquid once the shrimp are thawed.)
- Also on the shrimp topic, we used medium sized shrimp instead of large. We find that we like smaller shrimp in pasta cuz it's more bite-sized.
- Extra carrots wouldn't hurt

It's very good! Many steps, but pretty simple overall. The recipes suggests pairing it with chardonnay :)