Creamy Turkey and Bacon Linguine
with Spinach and Parmesan
Here's an easy, breezy dinner inspired by a restaurant classic: alfredo! Italian-seasoned turkey roasts in the oven, while an irresistible Parmesan cream sauce simmers away. Bacon, shrimp, spinach and linguine make this meal a dream!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Turkey Breast Portions
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Baby Spinach
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
½ tbsp
Italian Seasoning
½ unit
Yellow Onion
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Add 10 cups water and 2 tsp salt in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon into 1/2-inch strips. When the pan is hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a plate. Reserve bacon fat in the pan.
Pat turkey dry with paper towels. Season with salt, pepper, half the Italian Seasoning (use all for 4 ppl) and half the Zesty Garlic Blend.Heat the pan with reserved bacon fat over medium-high. When hot, add turkey. Cook until golden-brown, 1-2 min per side.Transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. When turkey is almost done, reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then onions and remaining Zesty Garlic Blend. Cook, stirring often, until softened, 3-4 min. Add cream, cream cheese and 1/4 cup (1/2 cup) water or milk. Simmer, stirring often, until cream sauce is smooth and slightly thickened, 2-3 min.
Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat. Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then cover to keep warm.
Add cream sauce, spinach, half the reserved pasta water, half the Parmesan and half the bacon to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)Season with pepper, to taste.
Thinly slice turkey. Divide linguine between plates. Top with turkey and shrimp.Sprinkle remaining bacon and remaining Parmesan over top.
