Pasta with Pancetta, Onion, Shrimp and Lemon

Start by boiling a pot of salted water and follow directions on the pasta box on how to cook pasta.

Preheat a skillet to medium-medium high heat and coat with olive oil (about 1-2 Tablespoons).

Throw in diced onions and pancetta. Cook until onions are translucent and pancetta is a little crispy on the edges. Add about 1/4 teaspoon of salt and pepper and squeeze one lemon over the onions and pancetta.

Add garlic and shrimp. Add about 1/2 teaspoon each of salt and pepper and garlic salt. Then squeeze 2-3 lemons over the shrimp, onions, pancetta (I like the lemon flavor a lot, I like a lot of tang; if you don’t, maybe use half the lemons that I did).

Add red pepper flakes and butter and stir the shrimp. Sauté for 5 minutes (I used already-cooked shrimp, so I basically cooked them to warm them through; if you are using raw shrimp, maybe cook 7-9 minutes).

Once shrimp has cooked for about 5 minutes, add pasta and squeeze remaining lemons over the pasta. Also add a little more salt, pepper and garlic salt. Add the Parmesan cheese and mix it with the onions, pancetta and shrimp until cheese has melted. Top with chopped parsley.

Turn the burner off and pull the skillet off heat. Serve into bowls and top with more grated parmesan if you would like.

Enjoy!