Chop bacon into bits.

Cook bacon in a large skillet over medium-high heat until almost crisp.

Add thawed shrimp to the skillet and cook until just about done.

Remove bacon and shrimp from the pan and set aside.

Add olive oil to the pan.

Sauté minced shallots, garlic, and sliced mushrooms in the remaining bacon grease for a couple of minutes.

Add white wine and cook down, reducing the liquid.

Add whipping cream and thicken a bit.

Add back the bacon and shrimp.

Stir in grated romano cheese.

Toss in cooked linguine (you may not use all of it if the sauce seems too thick).

Serve when thickened and seasoned with pepper to taste.