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Creamy Lemon Shrimp and Salmon Linguine
with Bacon and Tomato Blush Sauce
This dish combines two Italian classics — shrimp scampi and pasta all'amatriciana — into one irresistible dinner! Imagine garlicky, lemony buttered shrimp tossed with linguine in a rich, tomato blush sauce with smoky bacon and salmon. Is your mouth watering yet?
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
227 g
Baby Tomatoes
1 unit(s)
Lemon
1 tbsp
Garlic Puree
56 g
Baby Spinach
½ tsp
Chili Flakes
2 tbsp
Tomato Sauce Base
113 mL
Cream
(Contains Milk)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! Cut bacon strips in half, crosswise. (TIP: Use kitchen shears to prep bacon with ease!)Heat a large non-stick pan over medium-high heat. While the pan heats, line a plate with paper towels. When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Use tongs to transfer bacon to the paper towel-lined plate. Carefully drain and discard bacon fat, then wipe pan clean.
Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut 2 tbsp (4 tbsp) butter into small pieces. Line a baking sheet with parchment paper. Pat salmon dry with paper towels. Season with salt and pepper. Arrange salmon on the prepared baking sheet. Drizzle 1 tsp (2 tsp) oil over top. Roast in the middle of the oven until cooked through, 8-12 min.**
Add butter and half the garlic puree to an 8x8-inch baking dish (9x13-inch for 4 ppl). Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp to the baking dish with garlic and butter. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until shrimp are cooked through, 8-10 min.** Cover to keep warm.
Reheat the same pan (from step 1) over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then tomatoes, tomato sauce base, remaining garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.Add cream. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add spinach. Stir until wilted, 1-2 min.
When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min. When linguine is tender, reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat. Add sauce and half the reserved pasta water to the pot with linguine. Season with salt and pepper, then toss to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
When shrimp are done, add lemon zest and 1/2 tbsp (1 tbsp) lemon juice to the baking dish. Toss to coat. Divide linguine between plates. Top with salmon, shrimp and drizzle any remaining garlic butter from the baking dish over top. Crumble bacon over top. Squeeze a lemon wedge over top, if desired.
