Under 30 Minutes
Spaghetti with Shrimp and Bacon
To double the bites from a modest amount of shrimp, we split them in half lengthwise.
- Coarse salt and ground pepper
- 12 ounces spaghetti
- 2 strips bacon, chopped
- 8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
- 6 scallions, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh lemon juice
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.
SourceEveryday Food, April 2009