Fussilli with Fresh Tomatoes, Mushroom, and Shrimp

This recipe really is simple, but brings out great flavors in each ingredient

Water for Pasta
¼ cup coarse sea salt
1 Pound Fresh Fussili or some other type of pasta
½ cup diced pancetta
3 tablespoons extra virgin olive oil
6 Cloves garlic sliced, chopped, minced or Smashed
1 cup sweet cherry tomatoes, halved
2 big portabello mushrooms, cut into ¼ inch pieces
1peeled skin from a lemon
¾ cup peeled shrimp
Hot red pepper flakes to taste
Salt and black pepper to taste
Italian parsley chopped

Fill a large sauce pot with the water and bring to a boil over high heat. Add the coarse sea salt. Once boiling add the fussilli or whatever Pasta you choose and cook.

Heat a small saute pan over medium heat. Render the pancetta, just until it is crispy and golden brown. Set aside.

Heat a large saute pan over medium heat. Add 1½-tablespoon extra virgin olive oil and saute the garlic. The garlic should stay white and translucent. Add the cherry tomatoes and the mushrooms, season with a pinch of salt and let cook for 45-60 seconds. Next, add ¼ cup pasta water, the lemon peels, and hot red pepper flakes(you decide how spicy) and the rock shrimp. Allow the ingredients in the pan to simmer until the shrimp is cooked.

Add the Pasta to the saute pan and toss together with the pancetta, the parsley and the remaining 1½ tablespoons of extra virgin olive oil. Salt and pepper to taste.