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Author Notes: A touch of bacon makes this lightened up version of alfredo so tasty, you won't miss the butter! —ChrisandAmy
- 1/4 pound spinach fettuccine
- 2 slices bacon
- 1/2 pound raw shrimp, peeled and deveined
- 1 garlic clove, minced
- 1 tablespoon all-purpose flour
- 1/2 tablespoon each, kosher salt and black pepper
- 1 cup fat free milk
- pinches ground nutmeg
- 1/3 cup grated Parmesan cheese
- Prepare the pasta according to package directions.
- In a medium-sized sauce pan, cook the bacon and remove it, leaving the drippings in the pan on medium-high heat
- Add the shrimp and garlic to the pan and cook until the shrimp is pink, 2-3 minutes
- Take the shrimp and garlic out and set aside in a small bowl.
- Add the flour to the pan and season it with the salt and pepper.
- Stir it over the heat for 30 seconds, then slowly whisk in the milk.
- Put in the pinch of nutmeg and cook the milk about four minutes, stirring often, until it thickens.
- Remove from heat and stir in the parmesan cheese.
- To serve, toss the pasta, shrimp and milk mixture together with the bacon crumbled on top.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
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