Recipe

Light But Creamy Fettuccine With Shrimp & Vegetables Recipe


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Ingredients
  • 2 tbsps flour .
  • salt & freshly ground black pepper .
  • 1 c parmesan cheese, grated .
  • 1 garlic clove, minced .
  • 1 red bell pepper, cleaned & cut into 1/2-inch strips .
  • 1 c carrots, shredded (optional) .
  • 2 c low-fat milk .
  • 1 lb medium shrimp, peeled & deveined .
  • 1 1/2 c frozen peas, thawed .
  • 1/2 c fresh parsley, sliced & divided .
  • 1 lb uncooked fettuccine .
  • 1-2 slice bacon

Directions
  • Step #1 Cook pasta to al dente, omitting any salt & oil.
  • Step #2 Drain & keep warm.
  • Step #3 Cook bacon in large heavy skillet over MED-HI heat for 6 mins until crisp.
  • Step #4 Remove to paper towel & reserve 1 tbsps of drippings.
  • Step #5 Crumble bacon & set aside.
  • Step #6 Add garlic & shrimp to skillet, saute for 2 mins.
  • Step #7 Add red pepper, peas *and carrots, if using*.
  • Step #8 Cook about 2 mins until shrimp are done.
  • Step #9 Tranfer shrimp mixture to a large bowl; keep warm.
  • Step #10 Lower temp to MEDIUM.
  • Step #11 Whisk milk, flour, salt & pepper together.
  • Step #12 Add to skillet, whisking constantly, & cook for 3 mins or until bubbly & thickened.
  • Step #13 Remove from heat, add Parmesan cheese, stirring until mixed.
  • Step #14 Add milk mixtue to shrimp mixture, toss to mix.
  • Step #15 Add fettuccine & half of the fresh parsley.
  • Step #16 To serve: Sprinkle top with bacon & remaining parlsey.
  • Enjoy the Light but Creamy Fettuccine With Shrimp & Vegetables recipe

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