with Bacon and Peas
What's better than rich, creamy Alfredo linguine? We've combined all the classic elements of this pasta favourite 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) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Green peas • Garlic puree (garlic, water, soybean oil, 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.
Allergens
Utensils
Tags
Jumbo Shrimp
285 g
Bacon Strips
100 g
Fresh Linguine
227 g
Baby Spinach
113 g
Parmesan Cheese, shredded
0.5 cup
Cream Sauce Spice Blend
10 g
Cream
113 mL
Green Peas
56 g
Garlic Puree
1 tbsp
Parsley
7 g
Salt
0.125 tsp
Butter
2 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the broiler to high. To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Add linguine to the boiling water. Cook uncovered for 1-2 min, stirring occasionally, until tender.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine.
- Roughly chop parsley
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Cut bacon into 1/4-inch strips.
- To an unlined baking sheet, add shrimp, half the garlic puree and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- 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.
- Heat the pan with reserved bacon fat over medium-high.
- When hot, add peas. Cook for 5 min, stirring often, until tender.
- Add spinach and remaining garlic puree. Cook for 1 min, stirring often, until spinach wilts.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring often, until veggies are coated.
- Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Add linguine and shrimp. Season with salt and pepper, then toss to combine.
- Divide shrimp linguine between plates.
- Sprinkle bacon, parsley and Parmesan over top.
1080
kcal
Calories
71
g
Fat
34
g
Saturated Fat
77
g
Carbohydrate
3
g
Sugar
7
g
Dietary Fiber
32
g
Protein
235
mg
Cholesterol
1460
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
350
mg
Calcium
4
mg
Iron
