Creamy Lemon Shrimp Linguine

Fresh Pasta

Quick

Optional Spice

with Bacon and Tomato Blush Sauce

8 min

Difficulty: 2/3

Italian

This dish combines two Italian classics — shrimp scampi and pasta all'amatriciana — into one irresistible dinner! Imagine garlicky, lemony buttered shrimp tossed with linguine in rich tomato blush sauce with smoky bacon. Is your mouth watering yet?

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Large Pot

Measuring Spoons

Strainer

Zester

Large Non-Stick Pan

Measuring Cups

Tongs

Tags

Quick

Optional Spice

Ingredients

Shrimp

285 g

Bacon Strips

100 g

Fresh Linguine

227 g

Baby Tomatoes

227 g

Lemon

1 unit

Garlic Puree

1 tbsp

Baby Spinach

56 g

Chili Flakes

1 tsp

Tomato Sauce Base

2 tbsp

Cream

113 mL

Salt

0.125 tsp

Pepper

0.125 tsp

Unsalted Butter

2.5 tbsp

Preparation

Halve tomatoes.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

Cut bacon strips in half, crosswise. (TIP: Use kitchen shears to prep bacon with ease!)
Heat a large non-stick pan over medium-high heat.
While the pan heats, line a plate with paper towels.
When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
Remove from heat. Use tongs to transfer bacon to the paper towel-lined plate.
Carefully drain and discard bacon fat, then wipe pan clean.

Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.

Reheat the same pan (from step 1) over medium.
When hot, add 1/2 tbsp (1 tbsp) butter, then tomatoes, tomato sauce base, garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.
Add cream and shrimp. Bring to a simmer. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 2-3 min.**

When sauce is almost done, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-3 min.
When linguine is tender, reserve 1/2 cup (1 cup) pasta water, then drain and return linguine to the same pot, off heat.

Add sauce, spinach, lemon zest, half the reserved pasta water, 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) lemon juice to pot with linguine.
Season with salt and pepper. Toss to combine until spinach wilts and butter melts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide linguine between plates.
Crumble bacon over top.
Squeeze a lemon wedge over top, if desired.