Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 2: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, finely chop parsley. Trim, then halve snap peas. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Peel, then mince or grate garlic. Combine lemon zest, half the parsley, half the garlic, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.)

Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on the other side of the baking sheet with snap peas, then spread herby garlic oil over tops. Roast in middle of the oven until snap peas are tender-crisp and salmon is cooked through, 9-12 min.**

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate, then cover to keep warm.

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle Cream Sauce Spice Blend over onions. Cook, stirring often, until coated, 30 sec. Add cream and 1/2 cup water (dbl for 4 ppl). (TIP: For a creamier sauce, use milk instead of water.) Bring to a simmer. Once simmering, cook, stirring occasionally, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.

When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.

Add cream sauce, shrimp and snap peas to the pot with linguine. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper, to taste, then toss to combine. Divide linguine between plates. Top with salmon, then sprinkle with remaining parsley. Squeeze a lemon wedge over top and sprinkle with any remaining chili flakes, if desired.