Creamy Fettuccine with Shrimp and Bacon
Creamy Fettuccine with Shrimp and Bacon might be just the main course you are searching for. This recipe serves 8. One serving contains 420 calories, 29g of protein, and 11g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. If you have fettuccine, pepper, carrot, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cook pasta according to package directions, omitting salt and fat.
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; saut 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.
Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnaya 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 $ Karen MacNeil