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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 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
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
0.13 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Halve tomatoes.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- 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.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan (from step 1) over medium.
- When hot, add 1/2 tbsp (1 tbsp) butter, then tomatoes, tomato sauce base, garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.
- Add cream and shrimp. Bring to a simmer. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 2-3 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, spinach, lemon zest, half the reserved pasta water, 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) lemon juice to pot with linguine.
- Season with salt and pepper. Toss to combine until spinach wilts and butter melts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide linguine between plates.
- Crumble bacon over top.
- Squeeze a lemon wedge over top, if desired.
