Whole Wheat Spaghetti with Shrimp and Bacon

Recipe adapted from Martha Stewart's Spaghetti with Shrimp and Bacon

Serves 2

Ingredients

Coarse salt and ground pepper
6 ounces whole wheat spaghetti
1 strip bacon, chopped
4 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
3 scallions, chopped
1 garlic cloves, minced
1 tablespoon fresh lemon juice
2 tablespoons parsley, chopped

Directions
1.In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/3 cup pasta water; drain pasta, and return to pot.
2.While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon (I used chopstix), transfer to a paper-towel-lined plate.
3.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.
4.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 and parsley.
*I might add 1 tablespoon of capers next time.