Pasta & Shrimp…….Bacon fond is the key to the hidden flavor of the shrimp.  Just two strips cooked without moving in a sauté pan leaves just enough fond to give the sauted shrimp a current of soft flavor.  The rich butter & minced fresh garlic add the muscle & if just barely cooked through the shrimp are so tender & oceanlike.  Remove the shrimp, deglaze the pan with 2 T of white wine, add 1 tsp of cream with one more cut of butter, salt, black pepper, fresh chopped parsley, & what could be better beside spaghetti al dente stirred with butter & green onions.   The plate set to gently cool to just above room temperature, a glass of wine, & companion; yeah that’s a nice summer’s evening.