Lightly season the shrimp with salt, pepper, and paprika. In a large skillet, heat the tablespoon olive oil and cook the shrimp 1-2 minutes per side until fully cooked. Transfer to a bowl and set aside.
In the same skillet, heat 2 teaspoons olive oil and cook the bacon and garlic until crisp, for about 8 minutes. Let cool.
Cook the spaghetti according to package instructions. Drain.
Meanwhile, mix together the cream, Parmesan cheese, egg yolks, basil, and parsley.
Add the chicken to the pan with the bacon and stir. Add the pasta and the cream and egg mixture and stir over a medium heat until the chicken is heated through and the sauce thickens, for a couple of minutes.
Add the cooked shrimp, mix well, and cook for a couple of minutes more. Do not boil the sauce!
Season with salt and pepper if needed. Sprinkle with the walnut and lemon peel. Enjoy!