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Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving ½ cup of pasta water.
In the meantime, render the bacon until crispy. Let the bacon drain on paper towels, and pour out most of the bacon grease, leaving about a tsp in the pan. Add 2 Tbs. of butter, letting it sizzle and melt. Then add the shrimp in a single layer, along with a pinch of coarse salt. Sear for two minutes on a medium-high heat, then flip, salt and sear another minute. You want those pretty sear marks on both sides. Remove the shrimp from the pan.
To the pan, add the sun-dried tomatoes, and let them sauté about 30 seconds, until fragrant. Then add in the cooked pasta, along with ½ cup reserved pasta water and the chicken stock. It will feel soupy at first, but the pasta will soon absorb the liquid. Add the shredded cheese and stir until the sauce thickens and becomes totally luscious. Oh and, add that last Tbs. of butter. YES YOU DID.
Add back the shrimp and bacon (that you’ve broken into pieces), and give it all a good stir. Add the juice from half the lemon and give it a taste. Have you gone numb? I know.
Garnish with parsley and inhale immediately.
Serves four happy, happy people.