1. Preheat oven to 350°F (180°C).
2. Cook spaghetti in large saucepan according to package directions, omitting salt. Drain.
3. Meanwhile, in medium skillet set over medium-high heat, add bacon; cook, turning occasionally, for 6 to 8 minutes or until crisp. Using slotted spoon, transfer bacon to paper towel–lined plate. Reserve 1 tbsp drippings in skillet; discard remaining drippings.
4. Add shrimp to skillet set over medium-high heat; cook, stirring occasionally, for 1 to 2 minutes or until shrimp are firm and pink. Stir in peas and cook, stirring occasionally, for 1 minute. Add cream cheese, milk and 1/4 cup (60 mL) Parmesan cheese; cook, stirring occasionally, for 4 minutes or until cream cheese is melted and sauce is thickened (do not let sauce come to boil).
5. Arrange French bread on foil-lined baking sheet, cut sides up.
6. In small bowl, stir together butter and garlic until combined. Divide butter mixture over bread slices. Sprinkle with Parmesan, Romano, and Asiago Shredded Cheese blend.
7. Bake for 15 minutes or until cheese is melted and bread is toasted.
8. To large saucepan of spaghetti, add shrimp mixture and bacon and stir to coat. Top with remaining Parmesan cheese.
9. Serve garlic bread alongside carbonara.

For added colour and texture, serve with a mixed green salad tossed with your favourite dressing.