Before starting, preheat the broiler to high. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. 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 oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Broil in 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 the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside. Carefully discard all but 1 tsp bacon fat (dbl for 4 ppl ) from the pan.

Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain.

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 butter (dbl for 4 ppl). Cook, stirring often, until sauce thickens slightly, 1-2 min. Add linguine and shrimp. Season with salt and pepper, then toss to combine.

Divide shrimp linguine between plates. Sprinkle bacon and Parmesan over top.