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1
Start by boiling a pot of salted water and follow directions on the pasta box on how to cook pasta.
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2
Preheat a skillet to medium-medium high heat and coat with olive oil (about 1-2 Tablespoons).
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3
Throw in diced onions and pancetta.
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4
Cook until onions are translucent and pancetta is a little crispy on the edges.
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5
Add about 1/4 teaspoon of salt and pepper and squeeze one lemon over the onions and pancetta.
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6
Add garlic and shrimp.
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7
Add about 1/2 teaspoon each of salt and pepper and garlic salt.
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8
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 dont, maybe use half the lemons that I did).
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9
Add red pepper flakes and butter and stir the shrimp.
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10
Saute 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).
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11
Once shrimp has cooked for about 5 minutes, add pasta and squeeze remaining lemons over the pasta.
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12
Also add a little more salt, pepper and garlic salt.
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13
Add the Parmesan cheese and mix it with the onions, pancetta and shrimp until cheese has melted.
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14
Top with chopped parsley.
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15
Turn the burner off and pull the skillet off heat.
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16
Serve into bowls and top with more grated parmesan if you would like.
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17
Enjoy!
