Creamy Fettuccine with Shrimp and Bacon

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. 
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