with Bacon, Spinach and Peas
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Green peas • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
Allergens
Utensils
Tags
Jumbo Shrimp
285 g
Bacon Strips
100 g
Fresh Linguine
227 g
Baby Spinach
113 g
Parmesan Cheese, shredded
0.5 cup
Cream Sauce Spice Blend
10 g
Cream
113 mL
Green Peas
56 g
Garlic Puree
1 tbsp
Parsley
7 g
Salt
0.125 tsp
Butter
2 tbsp
Pepper
0.125 tsp
Oil
1 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Bring a large pot of salted water to a boil over high. (Use same for 4 servings.)
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Roughly chop parsley
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Cut bacon into 1/4-inch strips.
- To an unlined baking sheet, add shrimp, half the garlic puree and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Carefully discard all but 1 tsp (2 tsp) bacon fat from the pan.
- Heat the pan with reserved bacon fat over medium-high.
- When hot, add peas. Cook for 5 min, stirring often, until tender.
- Add spinach and remaining garlic puree. Cook for 1 min, stirring often, until spinach wilts.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring often, until veggies are coated.
- Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Add linguine and shrimp. Season with salt and pepper, then toss to combine.
- Divide shrimp linguine between plates.
- Sprinkle bacon, parsley and Parmesan over top.
1080
kcal
Calories
71
g
Fat
34
g
Saturated Fat
77
g
Carbohydrate
3
g
Sugar
7
g
Dietary Fiber
32
g
Protein
235
mg
Cholesterol
1460
mg
Sodium
1.5
g
Trans Fat
800
mg
Potassium
350
mg
Calcium
4
mg
Iron
with White Wine, Leeks and Bacon
with Truffle Salt and Lemon-Pine Nut Gremolata