CREAMY FETTUCCINE WITH SHRIMP AND BACON

1 pound uncooked fettuccine
2 uncooked bacon slices
1 pound large shrimp, peeled and deveined
1 garlic clove, minced
1-1/2 cups frozen green peas, thawed
1 cup shredded carrot
FOR THE SAUCE:
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley, divided use

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

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

Add shrimp and garlic to pan, saute over medium-high 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.

TO PREPARE THE SAUCE:
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 until blended. Add milk mixture to shrimp mixture, and stir until combined.

TO SERVE:
Add pasta and 1/4 cup parsley to the sauce, tossing gently to coat. Transfer pasta mixture to a platter or place on each of 8 plates; sprinkle evenly with 1/4 cup parsley and evenly crumbled bacon. Serve immediately.

Makes 8 (1-1/4) cup servings
Adapted from source: Cooking Light: Pasta