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