12 ounces bucatini*
4 slices bacon, diced
2 cloves garlic, minced
8 ounces medium shrimp, peeled, deveined and roughly chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
4 ounces cream cheese, cubed
1/4 cup half and half*, or more, as needed
1/2 cup frozen peas
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic to the skillet and cook, stirring frequently, until fragrant, about 1-2 minutes.
Season shrimp with basil, oregano, salt and pepper, to taste. Add shrimp to the skillet and cook, stirring occasionally, until pink, about 2-3 minutes.
Stir in cream cheese, half and half and peas until well combined, about 1-2 minutes. If the mixture is too thick, add more half and half as needed until desired consistency is reached.
Stir in pasta and bacon.
Serve immediately, garnished with Parmesan and parsley, if desired.