- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 4 servings
- Take a container of cherry tomatoes and cut each tomato in half.
- Slice 4 scallions (green onion)
- Mince 2 cloves of garlic (or use a garlic press).
- Take half a package (1/2 lb.) of bacon and slice into 1 inch pieces.
- Grate 1/2 cup of fresh Parmesan cheese. If you only have prepackaged or powdered Parmesan, that is also fine.
- Chop 1/4 to 1/2 a cup of fresh parsley. (You may substitute with 1 to 2 teaspoons of dried)
- On medium heat, shoot a rope of extra virgin olive oil into a dutch oven, medium to large pot, or deep frying pan. Add the bacon. At this point it is a good idea to start boiling a medium to large pot of water for the spaghetti. When crispy, reserve the bacon in a bowl for later. Then shoot another rope of olive oil into the same pan. Add minced garlic and tomatoes. Then add 1/2 cup of white wine, to deglaze the pan (reserve the other half for later). Rub away the tasty stuck-on bacon bits at the bottom of the pan with a wooden spoon or spatula. Cover and cook for 2 minutes. Then add the scallions and stir. When the water is boiled add some salt and the spaghetti noodles. Follow the box instructions for Al dente, but I like to cook pasta a minute or so longer. Now you can add the rest of your white wine. Add the tiger shrimp. Season liberally with salt and pepper and cover for 1 to 2 minutes. Once the pasta is cooked to your liking add it to the shrimp mixture with the Parmesan cheese and parsley. Stir, serve and enjoy!