Creamy Lemon Shrimp 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. 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
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
56 g
Baby Spinach
1 tsp
Chili Flakes
2 tbsp
Tomato Sauce Base
(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)
113 mL
Cream
(Contains Milk)
Not included in your delivery
2.5 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- 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.
- 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, to taste, 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 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.
