Bring a large pot of salted water to boil and add linguine; add linguine, stir, and allow to cook.
Heat a large skillet over medium high heat and add the pancetta; cook, stirring occasionally, until crispy and the fat has rendered out. Drain most of the fat, then add shrimp and cook for 1-2 minutes per side, just until barely cooked through.
When pasta is just barely al dente, drain and reserve 1 cup of the pasta cooking water. Combine cooked pasta with the shrimp and pancetta, and add avocado and heavy cream. Bring to a simmer and cook just until heated through, thinning with the reserved pasta water as needed.To serve, top with grated cheese.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2012/09/linguine-with-shrimp-avocado-and-pancetta-2/