Creamy Fettuccine with Shrimp and Bacon

This is a very good, very filling meal.  Two things I learned:

• Leave bacon to sprinkle on top - don't mix into pasta, which makes it too hard to find when you're serving.
• Use milk (as the recipe says).  I had some extra cream in the refrigerator and used that instead, which made it gluey.

4 servings
20 calculated points

Chardonnay, Dry Riesling, Muscadet

Ingredients

• 1 pound uncooked fettuccine
• 2 bacon slices (uncooked)
• 1 pound large shrimp, peeled and deveined
• 1 garlic clove, minced
• 1½ cups frozen green peas, thawed
• 1 cup shredded carrot
• 2 cups 2% reduced-fat 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

Directions

Cook pasta according to package directions. 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 carrots; 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.