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Alfredo Shrimp Linguine and Bruschetta Appetizer
with Bacon and Peas
What could be better than rich, creamy Alfredo linguine? We've combined all the classic elements of this pasta with juicy shrimp, salty bacon, spinach and bright green peas for a colourful and deliciously decadent dinner. Buon appetito!
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Baby tomatoes • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Green peas • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Jumbo Shrimp
(Contains Shrimp)
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Baby Spinach
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains Milk)
56 g
Green Peas
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
113 g
Baby Tomatoes
7 g
Parsley
2 unit(s)
Ciabatta Roll
(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)
2 tbsp
Balsamic Glaze
(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Quarter cherry tomatoes.
- Roughly chop parsley.
- Half ciabatta.
- Add ciabatta to an unlined baking sheet. Toast in the middle of the oven until golden brown, 3-4 min.
- Meanwhile, add tomatoes, parsley, 1/2 tsp (1 tsp) garlic puree, 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) Parmesan to a medium bowl. Season with salt and pepper, then toss to coat.
- Top toasted ciabatta with bruschetta mixture. Drizzle some balsamic glaze over top.
- Serve immediately or with the main dish.
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Cut bacon into 1/4-inch strips.
- Add shrimp, half the garlic puree and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
- Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven, until shrimp just turn pink, 5-6 min.**
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Carefully discard all but 1 tsp (2 tsp) bacon fat from the pan.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine.
- Heat the pan with reserved bacon fat over medium-high.
- When hot, add peas. Cook, stirring often, until tender, 5 min.
- Add spinach and remaining garlic puree. Cook, stirring often, until spinach wilts, 1 min.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add linguine and shrimp. Season with salt and pepper, then toss to combine.
- Divide shrimp linguine between plates.
- Sprinkle bacon and Parmesan over top.
