with Spinach and Olives
Ingredients: Crushed tomatoes (crushed tomatoes, tomato puree, tomato paste, water, diced tomatoes, onion, garlic, salt, sugar, citric acid) • Shrimp • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Yellow onion • Spinach • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Chili flakes.
Allergens
Tags
Shrimp
285 g
Bacon Strips
100 g
Fresh Linguine
227 g
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Mixed Olives
60 g
Chili Flakes
2 g
Garlic Puree
2 tbsp
Onion, chopped
56 g
Baby Spinach
56 g
Parmesan Cheese, shredded
0.25 cup
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
- Cut bacon into 1-inch pieces.
- Heat a large non-stick pan over medium-high heat.
- When hot, add bacon and 2 tbsp water (4 tbsp) water. Cook, flipping occasionally, until crispy, 5-7 min.** Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Meanwhile, roughly chop spinach.
- Strain, then halve olives.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Set aside.
- Toss shrimp with 1/2 tbsp (1 tbsp) oil on an unlined baking sheet. Season with salt and pepper. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**
- Meanwhile, keep 1 tbsp (2 tbsp) bacon fat in the pan and discard remaining bacon fat. Add onions and cook, stirring occasionally, until tender, 2-3 min.
- Add 1/2 tsp (1 tsp) chili flakes. Cook, stirring often, until fragrant, 1 min.
- Add crushed tomatoes, garlic puree, half the olives, 1/4 cup (1/2 cup) water and 1/4 tsp (1/2 tsp) sugar. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
- Remove from heat.
- Meanwhile, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.
- Drain and return linguine to the same pot, off heat.
- Pour sauce over linguine in the large pot, then add shrimp and spinach. Toss to combine, then season with salt and pepper
- Divide linguine between plates.
- Sprinkle pasta with bacon, remaining olives and Parmesan.
890
kcal
Calories
40
g
Fat
13
g
Saturated Fat
91
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
42
g
Protein
260
mg
Cholesterol
2040
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
350
mg
Calcium
4
mg
Iron
with Fresh Linguine, Parmesan and Capers
with Chicken Thighs, Chili Flakes and Chives