1/4 cup olive oil
6 ounces pancetta, chopped (Or if you can't find it use the thickest sliced bacon you can find)
1 medium red onion, peeled, cut in 1/2, and thinly sliced
2 tablespoons minced garlic
1/4 cup dry white wine
3/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
1 1/2 pounds large (21 to 25 count) shrimp, peeled, deveined, and butterflied UNCOOKED
1/4 cup chopped fresh parsley leaves
1 teaspoon finely grated fresh lemon zest, garnish
Freshly grated parmesan cheese
2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 5 to 6 minutes. Remove from pan.
3 To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. WATCH IT so that it does not burn. Add the wine, salt, lemon juice, pancetta/bacon and shrimp and cook, stirring, until the shrimp are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
4. Add the cooked pasta to the shrimp mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle generously with parmesan. This dish looks great if you serve it on a large platter.