Creamy Alfredo-Style Jumbo Shrimp Linguine

Fresh Pasta

Quick

with Bacon and Peas

5 min

Difficulty: 1/3

Italian

What could be 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!

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Large Pot

Measuring Spoons

Strainer

Large Non-Stick Pan

Measuring Cups

Slotted Spoon

Tags

Quick

Ingredients

Bacon Strips

100 g

Jumbo Shrimp

285 g

Fresh Linguine

227 g

Baby Spinach

113 g

Parmesan Cheese, shredded

0.25 cup

Cream Sauce Spice Blend

1 tbsp

Cream

113 mL

Green Peas

56 g

Garlic Puree

1 tbsp

Salt

0.125 tsp

Unsalted Butter

2 tbsp

Pepper

0.125 tsp

Oil

1 tbsp

Preparation

Roughly chop spinach.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
Cut bacon into 1/4-inch strips.

Add shrimp, half the garlic puree and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
Season with salt and pepper, then toss to coat.
Broil in the middle of the oven, until shrimp just turn pink, 5-6 min.**

Meanwhile, heat a large non-stick pan over medium-high heat.
When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
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.

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.
Reserve 1/2 cup (1 cup) pasta water, then drain linguine.

Heat the pan with reserved bacon fat over medium-high.
When hot, add peas. Cook, stirring often, until tender, 5 min.
Add spinach and remaining garlic puree. Cook, stirring often, until spinach wilts, 1 min.
Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec.
Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook, stirring often, until sauce thickens slightly, 1-2 min.
Add linguine and shrimp. Season with salt and pepper, then toss to combine.