Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Heat Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When linguine is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to the same pot, off heat.

While linguine cooks, 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.**

While shrimp cook, 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 and stir until wilted, 1-2 min. Add sauce and reserved pasta water to the large pot with linguine. Season with salt and pepper, then toss to combine.

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