In a large sauté pan, cook the bacon until slightly crispy (or your preferred doneness) and set aside on paper towels to drain. Pour off all but about a Tbs. of the bacon grease.

Toss the shrimp with the Italian seasoning, then sear in the pan for two minutes on one side. Flip and sear another minute, or until the shrimp is opaque but seared. Remove from the pan and reserve.

Back in the pan, add the sliced zucchini and season with a pinch of salt. (If you need to deglaze before adding the zucchini, just add a tiny bit of water or stock and scrape up the browned bits.) Sear until you get some nice browning all over. Remove from the pan and set aside.

BACK in the pan (I know), add one Tbs. of the butter and the diced onion; sauté a few minutes, until they begin to brown. Add the garlic and sauté another 30 seconds. Stir in the Arborio rice and toss to coat. Add the white wine and stir it until it burns off. NOW, over a medium/low heat, add the chicken stock, cup by cup, stirring continually, until the rice absorbs the liquid, and everything becomes creamy and luscious. This will take about 20 minutes.

Off the heat, stir in the remaining 2 Tbs. of butter and parmesan cheese. Taste it right now. Need any salt? Go ahead and add a pinch. Toss to melt everything together.

Lastly, add in the thawed peas, reserved zucchini, and seared shrimp.

Garnish with bacon crumbles, extra parmesan cheese and fresh parsley!

Serves 4, if you can even rightly deal.