Light but Creamy Fettuccine With Shrimp & Vegetables

Total Time
20mins
Prep 20 mins
Cook 0 mins

A light but still flavorful and creamy veggie-laden main dish. Adapted from Cooking Light.

Ingredients Nutrition

Directions

  1. Cook pasta to al dente, omitting any salt and oil. Drain and keep warm.
  2. Cook bacon in large heavy skillet over MED-HI heat for 6 minutes until crisp.
  3. Remove to paper towel and reserve 1 tablespoons of drippings.
  4. Crumble bacon and set aside.
  5. Add garlic and shrimp to skillet, sauté for 2 minutes. Add red pepper, peas *and carrots, if using*.
  6. Cook about 2 minutes until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
  7. Lower temp to MEDIUM.
  8. Whisk milk, flour, salt and pepper together. Add to skillet, whisking constantly, and cook for 3 minutes or until bubbly and thickened.
  9. Remove from heat, add Parmesan cheese, stirring until blended.
  10. Add milk mixture to shrimp mixture, toss to combine.
  11. Add fettuccine and half of the fresh parsley.
  12. To serve: Sprinkle with bacon and remaining parsley.
Most Helpful

This was delicious Caroline. I made it with low-sodium bacon. I also was using already cooked shrimp, so instead of adding it in Step 5, I added the shrimp to the white sauce at the end of step 8, heating it through just before removing and adding the parmesan. A very easy supper paired with a salad.

echo echo March 18, 2007