Light but Creamy Fettuccine With Shrimp & Vegetables

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

• Ready In: 20 mins
• Serves: 8

Ingredients

• 1  lb  uncooked fettuccine
• 1 -2  slice bacon
• 1  lb medium shrimp, peeled and deveined
• 1  garlic clove, minced
• 1  red bell pepper, cleaned & cut into 1/2-inch strips
• 1 1⁄2 cups  frozen peas, thawed
• 1  cup carrot, shredded (optional)
• 2  cups low-fat milk
• 2  tablespoons flour
•  salt & freshly ground black pepper
• 1  cup parmesan cheese, grated
• 1⁄2 cup fresh parsley, chopped and divided

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.