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Jumbo Shrimp Pasta in a Garlicky Lemon Butter Sauce

12 jumbo shrimp, peeled and deveined
2 pieces thick-sliced bacon
1 portabello mushroom, cut in quarters then sliced
1 sm yellow onion, sliced
2 cloves garlic minced
2 tbsp butter
juice from 1 large lemon (at least 2 tbsp)
1/4 cup fresh flat parsley, chopped
kosher salt and freshly cracked black pepper
5 oz uncooked spaghetti

Place a large pot of water over high heat to be used for pasta later. Heavily salt the water with kosher salt. Allow water to come to a boil.

In a large saute pan over medium heat cook the the bacon, flipping 1/2 way through cooking. Once most of the fat has rendered out remove from pan and drain on paper towels. Once cool, crumble. Pour out half of bacon fat from pan. Place pan back on stove and increase heat to medium-high.

Season the shrimp with kosher salt and black pepper on all sides. Once the pan with the bacon drippings is hot, sear the shrimp in the oil for about 90 seconds, then flip the shrimp and sear for another 90 seconds. Remove from pan with tongs and set aside.

Reduce heat below pan to medium. Add butter, sliced onions, and mushrooms to the pan. Stir. Saute onions and mushrooms for about 10-15 minutes until the onions are translucent, stirring occasionally.

Half way through sauteing the onions and mushrooms, add the spaghetti to the salted boiling water. Cook according to package.

Add the garlic to the pan with the onions. Stir. Allow garlic to saute for about 90 seconds. Add the lemon juice to the pan with the onions to deglaze, making sure to scrape up all of the bits on the bottom of the pan. Add the bacon and parsley to the pan. Season to taste with kosher salt and freshly cracked black pepper.

As soon as the pasta is done, add it directly from the pot to the saute pan with the veggies using tongs. Add the shrimp to the pan as well. Toss to coat to thoroughly combine ingredients. If necessary, add a little of the water used for cooking the pasta to the pan to thin out the sauce. Taste and adjust seasonings as necessary. Serve immediately and sprinkle with freshly grated parmigiana reggiana as desired. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Big Fat Juicy Shrimp (and Pasta)
http://www.whatwereeating.com/recipes/big-fat-juicy-shrimp-and-pasta/