In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.
Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.
Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.
This is one of my familys favorites! It's not a 'saucy' pasta, but it's critical that you thin it with the pasta water (not just tap water) to thicken it. It and makes a little shrimp go a long way. I add a pinch of red pepper flakes when I toss it all together and it's delish.
I also added white wine. To prevent the pasta from becoming dry, you could pour some extra-virgin olive oil over it and toss.
This had a good flavor, but the pasta totally soaked up all the yummy juices. My fiancee usually loves the things I make- but not this. The next day he confessed he thought it was dry and he was still hungry after the meal. I did add 1/2 cup white wine and a little extra pasta water, but I guess it wasn't enough to keep the noodles "saucey". Bummer! Flavor yes, texture...dry :(
This recipe didn't turn out well for me. Dry sauce, no taste. Oh well, can't win them all!
> pmeiros: Doesn't anyone READ anymore??? The recipe says
"WHILE PASTA IS COOKING. . . ."
OIY!
NEVER EVER COOK THE PASTA FIRST I DON'T GET WHY MS KEEPS TELLING US TO COOK IT FIRST
Very good recipe, every easy, very economical and quick. I liked it so much, I will make it to impress guests.
I am laughing myself silly over a comment saying this recipe was too simple. I tried this and loved it. I sometimes change things up a bit, because I don't have what I need, sometimes I just want it to have a different slant.
Really good. I added freshly grated parm cheese and omitted the scallions and lemon juice as I didn't have them on hand. Delicious without, probably phenomenally tasty with! Definitely a do-over with my family.
what is the nutritional description? Won't use until I know.
Adding a spoonful of Masago (seasoned capelin roe) to each serving takes this to another level altogether! YUUUUUMMMM!!!
Really yummy. Such few ingredients but flavorful. I top it with parmesan and black pepper. The smokiness of the bacon and tart lemon really made it pop.
I loved this recipe and mhy husband did too. I also added more bacon and some white wine to the sauce. I also added some butter to the sauce at the end before mixing it with the pasta. No tomatoes for us this time.
Sorry a can of chopped tomatoes!
jeanine99 - "I tossed in a can of chopped ?????? including liquid" Can you let us know a can of what?
Thanks
I increased the shrimp to a pound and the bacon to a bit more than half a pound. I replaced the water with white white, which I then reduced. I tossed in a can of chopped including liquid. I also added the zest of the lemon as well as the called for juice.Pretty tasty and no longer to make.
The only sauce in the reipe is the cup of water. It sounds really tastleless and bland. This recipe is a little too simple.
In other words, you entirely remade the base recipe to make it worth something! I'm going to try YOUR version!
Excellent. The only thing I did differently was added 5 pieces of bacon, a full pound of shrimp and used the full pound of pasta ( for leftovers!)
I only used 1/4 cup of the pasta water, another 1/4 cup would have really made it taste watery. Halving the shrimp is a great idea.
After mixing it all together I tasted it and it was bland, so I added a few tbsp. of salter butter to give it a little more depth, and it really helped make it delicious. I would definitely make this one again.