Volume 14 Number 214
US Library of Congress ISSN: 1530-3292
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RECIPE DU JOUR
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Creamy Fettuccine with Shrimp and Bacon
1 pound uncooked fettuccine
2 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 2% reduced-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 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 1/4 cup parsley, tossing gently to coat.
• Transfer pasta mixture to a platter, or divide evenly among each of 8 plates; sprinkle evenly with remaining 1/4 cup parsley and crumbled bacon.
• Serve immediately.
Makes 8 servings.
Nutritional Information
Amount per serving
Calories: 382
Calories from fat: 18%
Fat: 7.7g
Saturated fat: 3.7g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.5g
Protein: 25g
Carbohydrate: 52.9g
Fiber: 3.6g
Cholesterol: 101mg
Iron: 4.1mg
Sodium: 505mg
Calcium: 218mg
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