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Dinner Party Pasta

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Old 08-16-2005, 09:03 AM   #1
married the village idiot
Join Date: Aug 2005
Location: novi, mi
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Default Dinner Party Pasta

Okay, I pulled this out of Cooking Light where they take a recipe, hack most of the calories and the fat out of it, and it's still supposed to taste good. The original recipe was 723 calories and 40.8 grams of fat per serving!!

Creamy Fettucine with Shrimp and Bacon - Yield 8
(Cook the fettucine al dente so the strands remain intact and maintain their slightly firm texture)

1 pound uncooked fettucine
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 teapsoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated parmesan cheese
1/2 cup chopped fresh flat leaf parsley, divided

1. Cook pasta according to package directions, omitting salt and fat. Drain well; keep warm.

2. Cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove bacon from the pan, reserved 1 tablespoon drippings in pan. Crumble bacon; set aside.

3. Add shrimp and garlic to pan; saute over medium-high heat two minutes. Add peas and carrot; cook 2 minutes or just until shrimp are done. Transfer shrimp mixture to large bowl; keep warm.

4. 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 micture to shrimp mixturel 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 1/2 cup parsley and crubmled bacon. Serve immediately.

Yield: 8 servings
(serving size: about 1-1/4 cups pasta and 1-1/2 teaspoons parsley)

*As far as replacing 2% milk with skim, it might be worth a try, but i don't think the sauce would be an alfredo texture.

Calories: 382 (18% from fat); Fat: 7.7g (sat 3.7g, mono 1.2g, poly 0.5g); Protein: 25g; Carb: 52.9g; Fiber 3.6g; Chol 101 mg; Iron 4.1 mg; Sodium 505 mg; Calc 218 mg
I am not making myself up for public consumption. - Liz Waldner

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Old 08-16-2005, 10:03 AM   #2
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HAHAHAH You joined!! Im sooo excited!! WHOOHOO
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Old 08-16-2005, 10:52 AM   #3
Join Date: Feb 2005
Location: Ohio
Posts: 43


Mmm that sounds tasty. Gotta add it to my recipes to try. Thanks for sharing!

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