Creamy Shrimp & Bacon Fettuccini
I’ve been looking for a mock fettuccini alfredo for quite a while now that would live up to the original. This one certainly comes close. You don’t even miss the cream at all. We had this for dinner one night and then lunch the next day (I halved the recipe shown below) and it even heated up well. We’ll definitely be having this again sometime.
Creamy Shrimp & Bacon Fettuccini Makes 8 servings – 300 calories each
1 pound uncooked fettuccine 2 turkey 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 skim milk 2 tablespoons all-purpose flour ½ teaspoon salt ½ teaspoon freshly ground black pepper 1 cup (4 ounces) grated Parmesan cheese ½ cup chopped fresh flat-leaf parsley, divided
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 ¼ cup parsley, tossing gently to coat. Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining ¼ cup parsley and crumbled bacon. Serve immediately.