Creamy Fettuccine with Shrimp and Bacon-CL-8/05

[Terrytx]

Another winner from August. This was a snap to put together, and the presentation was beautiful. It made a pile, but there wasn't a crumb left. The boys were fighting over it! This would be a good one to serve to guests. I served it withGreen Salad with Maple-Walnut Dressing, which was also a snap and great. It went well with the fettuccine.

[SPITFIRE]

Thanks for the review, Terry. I had my eye on this recipe.

[Delanl]

Hi Terry! Quick question about this dish-- How long does it take to put together and get it on the table? I am having my parents over for dinner on Saturday and was considering serving this, but I don't want to be stuck in the kitchen for awhile making it. It seems rather quick and easy, but figured I'd ask anyway! :)

Thanks!

Leigh

[Terrytx]

It was pretty easy to do, and wasn't very time comsuming at all.

[Leonard]

I must admit, I didn't love this recipe! I felt it was just okay, definitely missing something. The sauce was too bland. My friend also made it and thought the same thing??

[lizzieb75]

Loved this recipe! Made it last night for dinner. Couldn't believe how easy it came together. I left out the peas and carrots so it was definitely a decadent entree without the veggies to make it healthier. :-) This is a good for my pantry recipe list as I always the ingredients on hand. Highly recommend this for quick simple dinner.

[PAMMELA]

Is this on the website already? It's not coming up!

[zackaboo]

Is this on the website already? It's not coming up!

Most of these reviews are old. The recipe is from August of 2005. :)

Creamy Fettuccine with Shrimp and Bacon

[PAMMELA]

:o I really hate when I do that. Ok, now the link is not working. :( Am i not meant to have this recipe?

[zackaboo]

Hmmm...don't know what happened, but yes, you are meant to have the recipe! :)

Creamy Fettuccine with Shrimp and Bacon

Cook the fettuccine al dente so the strands remain intact and maintain their slightly firm texture.

Yield
8 servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)

Ingredients
1 pound uncooked fettuccine
2 bacon slices (uncooked)
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 1/2 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

Preparation
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.

Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnay--a 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 $8. -Karen MacNeil

Cooking Light, AUGUST 2005

[zackaboo]

And here is the nutritional info, since I apparently cut that off...

Nutritional Information
Calories:382 (18% from fat)
Fat:7.7g (sat 3.7g,mono 1.2g,poly 0.5g)
Protein:25g
Carbohydrate:52.9g
Fiber:3.6g
Cholesterol:101mg
Iron:4.1mg
Sodium:505mg
Calcium:218mg

[PAMMELA]

Thanks!! :D

[lizzieb75]

Pammela-I may not have followed proper protocol for adding a review to a four year old post! Sorry for the confusion.

zackaboo- thanks for the posting the recipe. I knew I forgot to do something before hitting submit yesterday.

[PAMMELA]

Lizzie, no you did it right, i just didn't pay attention to what year it was!!!

:)