Before starting, preheat the oven to 450°F and wash and dry all produce. Heat Guide for Step 2 : 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to boil over high heat. While water comes to a boil, roughly chop parsley. Trim, then halve snap peas. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges. Peel, then mince or grate garlic.

Add snap peas and 1/2 tbsp oil (dbl for 4 ppl) to one side of a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Stir together lemon zest, half the parsley, half the garlic, 1 tbsp oil (dbl for 4 ppl) and 1/4 tsp chili flakes in a small bowl. (NOTE: Reference heat guide.) Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on the other side of the baking sheet with snap peas and drizzle with herby garlic oil. Roast in middle of the oven until snap peas are tender-crisp and salmon is cooked through, 8-10 min.

While salmon and snap peas roast, add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl). Drain and return linguine to the same pot, off heat.

Drain and rinse shrimp using a strainer, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp and remaining garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate and cover to keep warm. (NOTE: For 4 ppl, cook in 2 batches, using 1/2 tbsp oil per batch.)

Heat the same pan over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Sprinkle flour over onions and cook, stirring often, until coated, 1-2 min. Add cream and 1/2 cup water (dbl for 4 ppl). (TIP: use milk in place of water to make a creamier sauce.) Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add Alfredo sauce, shrimp, snap peas and reserved pasta water to the pot with linguine. Season with salt and pepper, then toss combine. Divide linguine between plates. Top with salmon and sprinkle with remaining parsley. Squeeze over a lemon wedge and sprinkle with more chili flakes, if desired.