with Spinach and Olives
This dinner brings briny heat with linguini and shrimp tossed in a fiery tomato sauce. Crispy bacon adds crunch. 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
Utensils
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
0.5 tsp
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
- 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, then add onions. 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 over bacon, remaining olives and Parmesan.
880
kcal
Calories
39
g
Fat
12
g
Saturated Fat
92
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
43
g
Protein
260
mg
Cholesterol
2060
mg
Sodium
0.2
g
Trans Fat
1450
mg
Potassium
350
mg
Calcium
4
mg
Iron
