1/2 pound (8 oz.) thin spaghetti
2 slices bacon (slab is best) -- diced
2 green onions with tops -- thinly sliced
1 long green chile (Anaheim) -- seeded and diced
3 cloves garlic -- minced
2 tablespoons chopped fresh oregano or 1 tsp dried
3/4 pound large shrimp (5-6 per person) -- shelled and deveined
Coarse salt and fresh ground pepper
Juice of 1 lemon
2 tablespoons butter
Olive oil
Chopped fresh parsley or cilantro

Cook spagetti in a large pot of boiling salted water.

Meanwhile, in a medium non-stick skillet, cook and stir bacon until almost crisp. Add onions, chile and garlic; cook and stir 2 minutes. Stir in oregano, salt and pepper to taste. Increase heat to medium-high; add shrimp and cook 3 minutes per side. Add lemon juice; stir in butter.

To serve, drain spaghetti and divide between 2 serving plates; spoon shrimp over top, drizzle with olive oil, garnish with parsley or cilantro, and serve hot.