Bring a medium pot of lightly salted water to a boil. Put a colander in the sink. Throughly rinse produce and pat dry. Cut green onion into thinly on a bias, separating the white and green parts. Mince garlic. Slice baguette in half lengthwise. Slice bacon across its length into ⅓" wide pieces. Rinse shrimp, pat dry, and season with a pinch of salt and pepper.

Warm a medium pan over medium-high heat. Add 1 tsp. olive oil and sliced baguette (cut side down). Cook until bread is golden brown, about 3-5 minutes. Transfer bread to a cutting board and cut diagonally into triangles. Wipe pan clean and return pan to medium-high heat.

Add pasta to boiling water and cook until al dente (Italian for "firm to the tooth"), about 9-11 minutes. Drain and set aside.

Add bacon to same pan used for bread and cook for 8 minutes over medium-high heat, or until crisp. Drain bacon fat from pan, leaving 1 tsp. behind. Add shrimp and sear on each side for 1 minute. Transfer to a plate and set aside. Add garlic and white parts of green onions to pan and cook for 30 seconds. Add evaporated milk and cook for 4 minutes. Add peas, half the Parmesan, and seared shrimp to pan and cook for 4 minutes, or until sauce is slightly thickened. Add butter to pan and stir to incorporate. Season to taste with salt and pepper.

Add cooked pasta to pan with sauce and shrimp and toss until combined. Season to taste with salt and pepper.

Divide pasta between two bowls and garnish with remaining Parmesan and sliced green parts of green onion. Serve toasted baguette on the side.