Light But Creamy Fettuccine With Shrimp Vegetables
A light but still flavorful and creamy veggie-laden main dish. Adapted from cooking light.
Steps
Cook pasta to al dente , omitting any salt and oil.
Drain and keep warm.
Cook bacon in large heavy skillet over med-hi heat for 6 minutes until crisp.
Remove to paper towel and reserve 1 tablespoons of drippings.
Crumble bacon and set aside.
Add garlic and shrimp to skillet , saut for 2 minutes.
Add red pepper , peas and carrots , if using.
Cook about 2 minutes until shrimp are done.
Transfer shrimp mixture to a large bowl.
Keep warm.
Lower temp to medium.
Whisk milk , flour , salt and pepper together.
Add to skillet , whisking constantly , and cook for 3 minutes or until bubbly and thickened.
Remove from heat , add parmesan cheese , stirring until blended.
Add milk mixture to shrimp mixture , toss to combine.
Add fettuccine and half of the fresh parsley.
To serve: sprinkle with bacon and remaining parsley.
Ingredients
fettuccine, bacon, medium shrimp, garlic clove, red bell pepper, frozen peas, carrot, low-fat milk, flour, salt & freshly ground black pepper, parmesan cheese, fresh parsley