Creamy Fettuccine with Shrimp and Bacon

A dish of shrimp fried in bacon and sprinkled with fettuccine is not suitable for those who care about calories. But in a serving of less than 400 calories, treat yourself!
Prepare the pasta according to the instructions on the package, without adding salt or fat. Strain well; keep warm.Cook the bacon in a large nonstick skillet over medium-high heat for 6 minutes or until crisp. Remove the bacon from the pan, leaving 1 tablespoon of the filling in the pan. Crumble the bacon; set aside.Add the shrimp and garlic to the skillet; saute over medium-high heat for 2 minutes. Add the peas and carrots; cook for 2 minutes or just until the shrimp is tender. Transfer shrimp mixture to a large bowl; keep warm.Combine the milk, flour, salt and pepper, stirring with a whisk. Add the milk mixture to the pan; cook over medium heat for 3 minutes or until thickened and bubbling, stirring constantly with a whisk. Remove the pan from the heat; add the cheese, stirring until smooth. Add the milk mixture to the shrimp mixture; stir until smooth. Add the pasta and 1/4 cup parsley, stirring gently to coat. Transfer the pasta mixture to a platter or spread evenly over 8 plates; sprinkle evenly with the remaining 1/4 cup parsley and crumbled bacon. Serve immediately.Wine note: Although the combination with the Sauvignon Blanc that Heidi chose makes this pasta dish taste great, the creaminess of this macaroni dish is perfectly enhanced by a chardonnay wine that has a special creaminess. A delicious gourmet find is Santa Rita 120 chardonnay from the Maipo Valley in Chile. 2004 for Just $ —Karen McNeil