My family loves this dinner. I love it because it is easy and complete in one dish. The recipe comes from Cooking Light Magazine August 2006. It calls for Fettuccine, but this last time I made it with whole wheat spaghetti because that's what I had on hand.
1 lb. uncooked fettuccine
2 bacon slices, uncooked **I like 4 slices of bacon better ;)
1 lb. large shrimp
1 garlic clove, minced
1 1/2 cups frozen peas, thawed **I only put about half that many peas.
1 cup shredded carrots **I only put about half that many carrots.
2 cups 2% reduced-fat milk **I use skim
2 Tbsp flour
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided
1. Cook and drain pasta according to package directions, omitting salt and fat.
2. Cook bacon till lightly crisped. Remove bacon from pan. Keep 1 Tbsp of drippings in pan. Crumble bacon, set aside.
3. Add shrimp and garlic to pan; saute over medium-high heat for 2 minutes. Add peas and carrots, cook 2 minutes or just until shrimp is done. Transfer shrimp mixture to a large bowl, keep warm.
4. Combine milk, flour, salt and pepper, stirring with whisk. Add milk mixture to pan, cook over medium-high heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk.
5. Remove pan from heat; add cheese, stirring until blended.
6. Add milk mixture to shrimp mixture, stir until combined. Add pasta and 1/2 of parsley, tossing gently to coat. Transfer pasta to platter or pasta bowl(s). Sprinkle with parsley and crumbled bacon.
***8 servings. Serving size 1 1/4 cups. Calories 382
Fat 7.7 Protein 25g. Carbs 52.9g Fiber 3.6g
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