Pasta with Shrimp and Bacon, Raspberry Salad for 1

Pasta
Thin spaghetti
6+ ounces raw peeled shrimp
2 or 3 slices of bacon
1 small garlic clove
Scallions
1/2 lemon
Parmesan shavings
Olive oil, salt, pepper

Salad
Mixed greens
Raspberries
Other 1/2 lemon
Olive oil, salt pepper

Recipes my own invention.

For the pasta, put a pot of water on to boil for the pasta. Heat a pan large enough to hold all the cooked pasta. While the pan is heating, cut the bacon into bite size bits. Fry the bacon until crisp and set aside to drain on paper towels. Boil the pasta.

With the pasta going, add the shrimp to the pan with olive oil and saute until about half way cooked through, about a minute. Add the garlic and scallion and saute until fragrant and the shrimp is just cooked through, about another minute or so. If the garlic looks like it may burn, add a bit of the pasta water to the pan to stop any scorching before it starts. Drain the cooked pasta and add it to the pan along with the bacon.


Salt and pepper to taste and add a squeeze of lemon. Top with parmesan, using a vegetable peeler to get thick cheese shavings.

For the salad, mix the greens in a bowl using your hands with just a tiny bit of olive oil, lemon juice and salt and pepper to taste. Top with the berries and serve alongside the pasta.