Before starting, preheat the oven to 450°F.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. Wash and dry all produce. Heat Guide for Step 4: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut 2 tbsp butter (dbl for 4 ppl) into small pieces.

Add butter and half the garlic puree to an 8x8-inch baking dish (9x13-inch for 4 ppl). Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp to the baking dish with garlic and butter. Season with salt and pepper. Roast in the middle of the oven until shrimp are cooked through, 10-12 min.**

Meanwhile, cut bacon crosswise into 1/4-inch strips on a separate cutting board. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Reduce heat to medium.

Add tomatoes, tomato sauce base, remaining garlic puree and 1/2 tsp chili flakes to the pan with bacon. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min. Add spinach. Stir until wilted, 1-2 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 pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat. Add sauce and half the reserved pasta water to the pot with linguine. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lightly sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)

When shrimp are done, add lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) to the baking dish. Toss to coat. Divide linguine between plates. Top with shrimp and drizzle any remaining garlic butter from the baking dish over top. Squeeze a lemon wedge over top, if desired.