Before starting, preheat your broiler to high and in a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Also, wash and dry all produce. Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water, then drain and return to the same pot. Set aside.

While linguine cooks, peel, then mince or grate garlic. Drain and rinse shrimp, then pat dry with paper towels. Cut bacon into 1/4-inch strips.

Toss shrimp with 1/2 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil in middle of oven, until shrimp just turns pink, 5-6 min.**

While shrimp broils, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.*** Remove pan from heat. Keep bacon fat in the pan. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

Heat the same pan (with the reserved bacon fat) over medium-high heat. Add garlic. Cook, stirring often, until fragrant, 30 sec. Whisk in cream cheese, sour cream, reserved pasta water and 2 tbsp butter until smooth. Season with salt and pepper. Stir together. Add green peas, cream sauce, spinach and shrimp to the pot with linguine. Toss together, until spinach wilts, 1 min. Season with salt and pepper.

Divide shrimp linguine between plates. Sprinkle over crispy bacon and Parmesan.