I served this with Chatelaine's Garlicky Green Beans (which is a go-to side dish for us - steam green beans for a few minutes, drain, toss with a tablespoon of garlic butter) and Chatelaine's Herbed Cherry Tomatoes (toss cherry tomatoes with 2T oil, 2T white wine vinegar, and 1/2tsp each of sugar, basil and oregano).
220 g spaghetti
4 slices bacon chopped (I used a lot more – I like bacon!)
1 1lb shrimp peeled
1 c frozen peas
1 tub herb & garlic cream cheese
½ c milk
¼ c parmesan (I left this out)
Cook spaghetti as per package directions. Meanwhile cook bacon in large skillet until crisp. Remove from skillet with slotted spoon, reserving 1 T drippings in pan. Drain on towel-lined plate. Add shrimp to drippings and cook and stir on medium 5 minutes. Stir in peas, cook 1 minute. Add cream cheese and milk, cook and stir 4 minutes or until cream cheese is melted and sauce has thickened (do not let boil). Drain pasta, return to pan, add shrimp mixture and bacon, mix lightly and toss with parmesan.