Linguines crémeuses aux crevettes citronnées

Pâtes fraîches

Rapido

Épicée (au goût)

avec bacon et sauce tomate crémeuse

8 min

Difficulté: 2/3

Italienne

Dans ce délicieux repas s’unissent deux classiques de la cuisine italienne : les crevettes scampi et les pâtes all’amatriciana! Imaginez des crevettes citronnées au beurre et à l’ail et des linguines enveloppées d’une riche sauce tomate avec du bacon fumé… En avez-vous l’eau à la bouche?

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Sésame

Poisson

Utensils

Grande casserole

Cuillères à mesurer

Passoire

Zesteur

Grande poêle antiadhésive

Verre doseur

Pince de cuisine

Tags

Rapido

Épicée (au goût)

Ingrédients

Crevettes

285 g

Tranches de bacon

100 g

Linguine frais

227 g

Petites tomates

227 g

Citron

1 unit

Purée d’ail

1 tbsp

Bébés épinards

56 g

Flocons de piment

1 tsp

Base de sauce tomate

2 tbsp

Crème

113 mL

Sel

0.125 tsp

Poivre

0.125 tsp

Beurre non salé

2.5 tbsp

Preparation

Halve tomatoes.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

Cut bacon strips in half, crosswise. (TIP: Use kitchen shears to prep bacon with ease!)
Heat a large non-stick pan over medium-high heat.
While the pan heats, line a plate with paper towels.
When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
Remove from heat. Use tongs to transfer bacon to the paper towel-lined plate.
Carefully drain and discard bacon fat, then wipe pan clean.

Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper.

Reheat the same pan (from step 1) over medium.
When hot, add 1/2 tbsp (1 tbsp) butter, then tomatoes, tomato sauce base, garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.
Add cream and shrimp. Bring to a simmer. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 2-3 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 (1 cup) pasta water, then drain and return linguine to the same pot, off heat.

Add sauce, spinach, lemon zest, half the reserved pasta water, 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) lemon juice to pot with linguine.
Season with salt and pepper. Toss to combine until spinach wilts and butter melts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
Divide linguine between plates.
Crumble bacon over top.
Squeeze a lemon wedge over top, if desired.