Heat oil in a large skillet over medium-high heat. Cook bacon until crispy. Transfer to a plate. Drain off excess fat,  keeping about 1-2 teaspoons in the pan.

Season the shrimp with salt and pepper and add to the skillet. Cook  for 2 minutes per side. You might need to cook the shrimp in batches not to overcrowd the pan. Transfer to a plate. Set aside.

Bring a large pot of salted water to a boil. Cook pasta according to package directions.

Meanwhile, make the creamy sauce. Add the onion, garlic and broccoli florets to the same skillet and cook over low-medium heat for 3-4 minutes or until onion is soft and broccoli is tender. Season with salt and pepper. If the broccoli is too crisp for your liking, add 3-4 tablespoons of water (or chicken broth), cover  the pan and cook further for 2-3 minutes.

Pour in heavy creamy (or half and half) and chicken stock,  and add in Parmesan cheese. Bring the sauce to a gentle simmer, then add the bacon and cook further for 1 minute. Season with salt and pepper to your taste. If the sauce is to runny for your liking, add the corn-starch and cook until the sauce has thickened slightly. Remove from the heat.

Drain the pasta and toss with the sauce. Add the cooked shrimp and mix well.

Garnish with parsley.

Serve immediately with extra Parmesan cheese if desired. Enjoy!