I mentioned I had won the prize of the day on M. Pax’s Realms Faire on Monday, so I spent a fair bit of time downloading three of Mary Pax’s audiobooks which were part of the prize. I am also due for a book from Alex R. Cavenaugh who, knowing I have all three of his Cassa books, offered me a review copy of his new book Dragon of the Stars. I am really happy with that. I get some ‘swag’ from him too I gather. There are some other books I am getting as well but haven’t yet. I had an email offering me a choice of two formats. I wasn’t sure but I would prefer to read it on Kindle. I thought that was mobi but I gather it isn’t having looked it up.
I’m back to shrimp again. At least one friend is allergic, sorry about that, I love the stuff.
Creamy Fettuccine with Shrimp and Bacon
A dish of shrimp sautéed in bacon drippings and tossed with fettuccine sounds like a no-no for the calorie conscious. But at under 400 calories a serving, indulge!
Worthy of a special occasion
8 servings (serving size: about 1 1/4 cups pasta and 1 1/2 teaspoons parsley)
Ingredients1 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
PreparationCook 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.
Have a great day