1/2 pound uncooked fettuccine ( I used linguinni )
2 bacon slices
1/2 pound large shrimp, peeled and deveined
1 garlic clove, minced
1 cup frozen green peas, thawed
1 cup shredded carrots
1 cup reduced fat or fat free milk
1 tablespoon flour
Salt and pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Cook pasta according to package directions. Drain and keep warm.
Cook bacon in a large nonstick skillet over medium heat 6 minutes or until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon and set aside.
Add shrimp and garlic to pan, saute over medium-high heat 2 minutes or just until shrimp are done. Transfer shrimp mixture to a large bowl; keep warm.
Combine milk, flour, and salt and pepper stirring with a whisk. Add milk mixture to pan; cook over medium heat until thickened and bubbly, stirring constantly with a whisk. Remove pan from heat; add cheese, stirring until blended. Add shrimp mixture back to pan and stir. Add pasta to pan and stir gently to combine. Add a little reserved pasta water if necessary. Sprinkle in parlsley and serve. Serves 4.