#from-old-recipes
Ingredients:
1 lb uncooked fettuccine
2 bacon slices
1 lb large shrimp, peeled and deveined
1 garlic clove, minced
1 1/2 c. frozen green peas, thawed
1 c. shredded carrot
1 c. milk
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 c. (4 ounces) grated parmesan cheese
1/2 c. chopped fresh flat-leaf parsley, divided
Cook pasta according to directions, omitting salt and fat. Drain and keep warm.
Cook bacon until crisp, remove from pan, reserving ~1 tbsp drippings. Crumble bacon, set aside.
Add shrimp and garlic to pan; saute over medium 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 [1]; stir with whisk. Add to pan and cook over medium heat for 3 minutes or until thick and bubbly, stirring contantly. Remove from heat, and add cheese, stir until blended. Add milk mixture to shrimp mixture, stir until combined. Add pasta and parsley, tossing gently to coat.
