Spaghetti with Shrimp & Bacon

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Is there any better smell than bacon frying? For that matter, is there anything that doesn't taste better with bacon? I would have never thought to put shrimp, bacon, and pasta together, but once I saw this recipe in Everyday Food, I knew I had to try it.

I loved this recipe! It was quick, flavorful, and what I call a pantry recipe, meaning I usually have all of the ingredients on hand. I did substitute the green onions with a shallot (personal preference) and tripled the bacon. Fresh parsley would have made a nice addition and I used an extra squeeze of lemon juice for more balance with the saltiness of the bacon. I think you could substitute the shrimp with chicken or scallops and even add some frozen peas or broccoli. This is definitely a recipe I will add to my regular what-can-I-fix-that's-quick-and easy recipe box.

Spaghetti with Shrimp and Bacon
Everyday Food, April 2009

Ingredients

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

Directions

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.