Caesar Angel Hair with Shrimp

12 oz. angel hair pasta
1 T extra-virgin olive oil
1 lb. fresh shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
6 slices bacon, chopped
2 cloves garlic, minced
½ cup low-sodium chicken broth
1 pt. creamy Caesar dressing
½ cup freshly grated Parmesan
2 T lemon juice
¼ cup freshly chopped parsley

In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.

Meanwhile, in a large skillet over medium-high heat, heat oil. Season shrimp with salt and pepper then add to skillet. Cook until shrimp is opaque and cooked through, 3 to 4 minutes on each side. Wipe skillet clean.

Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel-line plate. Reserve about 2 tablespoons of bacon fat in skillet.

Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice and parsley and toss until combined. If sauce is too thick, gradually add pasta water, about ¼ cup at a time, until you reach your desired consistency.