Creamy Fettuccine with Shrimp and Bacon

Ingredients

• 2 slices bacon uncooked ()
• 0.5 teaspoon pepper black freshly ground
• 1 cup carrots shredded
• 1 pound fettuccine barilla uncooked
• 2 tablespoons flour all-purpose
• 0.5 cup flat-leaf parsley fresh divided chopped
• 1  garlic clove minced
• 2 cups milk 2% reduced-fat
• 4 ounces parmesan cheese grated
• 1.5 cups peas green frozen thawed
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled

Equipment

• bowl
• frying pan
• whisk

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain well; keep warm.
3. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp.
4. Remove bacon from the pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
5. Add shrimp and garlic to pan; saut over medium-high heat 2 minutes.
6. Add peas and carrot; cook 2 minutes or just until shrimp are done.
7. Transfer shrimp mixture to a large bowl; keep warm.
8. Combine milk, flour, salt, and pepper, stirring with a whisk.
9. Add milk mixture to pan; cook over medium heat 3 minutes or until thickened and bubbly, stirring constantly with a whisk.
10. Remove pan from heat; add cheese, stirring until blended.
11. Add milk mixture to shrimp mixture; stir until combined.
12. Add pasta and 1/4 cup parsley, tossing gently to coat.
13. 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.
14. Serve immediately.
15. Wine note: While Heidi's pairing choice of sauvignon blanc is fine, the creaminess of this pasta dish is beautifully enhanced by chardonnaya wine with its own creaminess. A delicious, food-friendly find is Santa Rita Chardonnay "120" from the Maipo Valley of Chile. The 2004 is just $ Karen MacNeil