I make this dish when peas are at the height of their season and I love to serve it with simply cooked fish, such as grilled halibut or grilled salmon. It needs some acidity because of the richness of the bacon and rendered fat. Since I don't love lemon and bacon together, I opt for orange juice and zest; the brightness they add works perfectly here.
Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish.