Rotini with Shrimp and Bacon
12 ounce(s) rotini pasta
4 slice(s) bacon, cut crosswise into 1/2-inch strips
1 to 2 lemons
1 pound(s) large shelled and deveined shrimp
1/2 cup(s) loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish
Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Reserve 1/3 cup pasta cooking water; drain pasta and return to saucepot.
Meanwhile, in 12-inch nonstick skillet, cook bacon on medium 9 to 10 minutes or until crisp and golden. With slotted spoon, transfer bacon to paper-towel-lined plate to drain. Remove all but 1 tablespoon bacon fat from skillet.
While bacon cooks, from lemon(s), grate 1/2 teaspoon peel and squeeze 1/4 cup juice; set aside.
To fat in skillet, add shrimp; cook on medium 4 minutes, stirring often. Stir in reserved pasta water and heat to boiling on medium. Cook 1 to 2 minutes or until shrimp are opaque throughout. Remove from heat; stir in basil, lemon peel and juice, and reserved bacon. Add shrimp mixture to pasta and toss to coat. Transfer to bowls and garnish with basil.