Fettuccine Alfredo with Bacon, Shrimp & Peas

SERVES 8

Ingredients

• 1 pound uncooked fettuccine
• 2 bacon slices (uncooked)
• 1 pound large shrimp, peeled and deveined
• 2 small garlic cloves, minced
• 1 ½ cups frozen green peas, thawed
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups 2% milk
• 1 cup grated Parmesan cheese
• ½ cup chopped fresh parsley, divided

Directions

1. Cook pasta according to package directions, leaving out the fat and salt. Drain, and keep warm.
2. Place bacon in a large nonstick skillet set over medium-high heat; cook until crisp, about 6 minutes. Transfer bacon to a paper towel-lined plate, and reserve 1 tablespoon of the bacon drippings in pan. Crumble bacon; set aside.
3. Add shrimp and garlic to skillet. Sauté shrimp for 2 minutes over medium-high heat. Add peas to skillet; cook until shrimp are done, about 2 minutes more. Transfer shrimp mixture to a large bowl, and keep warm.
4. In a bowl, whisk together flour, salt, black pepper and milk. Add to skillet; cook and whisk constantly over medium heat until thick and bubbly, about 3 minutes. Remove skillet from heat, and then add cheese; stir until smooth.
5. Add milk mixture to shrimp mixture; toss until combined. Add pasta and ¼ cup parsley; toss to coat. Transfer pasta mixture to a platter, and then sprinkle with remaining parsley and crumbled bacon. Serve immediately.