Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: 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 pot of 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 to the same pot. Set aside.

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.

While linguine cooks, add butter and half the garlic puree to an 8x8-inch baking dish (use a 9x13-inch baking dish for 4 ppl). Drain and rinse shrimp using a strainer, 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 cooked through, 10-12 min.**

While shrimp cooks, 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.** Remove pan from the heat. Reserve 1 tbsp bacon fat (dbl for 4 ppl), then discard remaining.

Heat pan with reserved fat over medium. When hot, add tomatoes, tomato sauce, remaining garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min. Add spinach and stir together until spinach wilts, 1-2 min. Add sauce and reserved pasta water to the large pot with linguine, then toss to combine. Season with salt and pepper.

When shrimp is 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 garlic butter from the baking dish over top. Squeeze over a lemon wedge, if desired.