Boil water in a pot and add salt (I measured it this time and it was 2 tablespoons of salt to 1300 ml of water).
Cook pasta according to the package.
Cut up the broccoli into florets. Cut garlic clove in half and smash with the side of a knife. Cut the chili pepper in half and remove the seeds.
Peel and devein the shrimp. Cut bacon into 5 mm strips.
In a cold pan, add ☆ and slowly cook over low heat.
When the garlic becomes fragrant and the broccoli is cooked, turn up the heat to high. Add shrimp and white wine. Sauté.
Once the shrimp begins to turn pink on the surface, turn off the heat.
Add boiled pasta directly to the pan using tongs (avoid draining the pasta completely).
Add about 1 tablespoon of pasta water, and toss together (taste and adjust seasoning with salt if desired).
Since the pasta was seasoned with salt while cooking, you shouldn't need to add more.
Story Behind this Recipe
I made this dish using ingredients that were in my refrigerator and freezer. I added the pink bacon for flavor. The sweetness of the shrimp is soaked into the pasta and it's a delicious dish.
When the pasta is cooked with the measurements described at Step 1, you shouldn't need to add salt at Step 9. I recommend to season the pasta while boiling for a consistent taste. It also avoids the dish from being bland and saves a step of adjusting flavor before serving.