6 slices of Bacon
1 clove of Garlic
4 tbsps Cream Cheese
1/2 cup Cream
1/2 cup Sharp Cheese
1/2 cup Frozen Peas
2 cups Baby Spinach
3-4 servings Fettuccine
Chop up shallot and bacon and cook in pan (no oil necessary)
Mince garlic, add to pan, and cook for 1 minute.
Cook fettuccine in a pot as per directions on box.
Add cream cheese to bacon pan and stir in until melted.
Add cream and cheese to pan and let simmer on low heat.
Microwave frozen peas for 1 minute 30 seconds.
Heat frying pan on high with avocado oil.
Season shrimp with salt and pepper and add to hot pan.
Add baby spinach and garden peas to cream sauce and stir.
Once shrimp is browned and 'bouncy' (about 8 minutes) throw into cream sauce and stir.
To serve, put al'dente fettuccine into a bowl and top with creamy shrimp sauce.