Linguine and Shrimp Alfredo
with Bacon, Spinach and Peas
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Spinach • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Green peas • Garlic puree (garlic, water, soybean oil, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Parsley.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
227 g
Fresh Linguine
(Contains: Egg, Wheat)
113 g
Baby Spinach
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains: Milk)
56 g
Green Peas
1 tbsp
Garlic Puree
(May contain traces of: Tree nuts, Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Fish, Gluten, Egg)
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Bring a large pot of salted water (use same for 4 servings) to a boil over high. Wash and dry all produce.
- To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain linguine, then return to the pot, off heat.
- Roughly chop parsley
- Roughly chop spinach.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels.
- Cut bacon into 1/4-inch strips.
- To an unlined baking sheet, add shrimp, half the garlic puree and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to coat.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.
- Carefully discard all but 1 tsp (2 tsp) bacon fat from the pan.
- Heat the pan with reserved bacon fat over medium-high.
- When hot, add peas. Cook for 5 min, stirring often, until tender.
- Add spinach and remaining garlic puree. Cook for 1 min, stirring often, until spinach wilts.
- Sprinkle Cream Sauce Spice Blend into the pan. Cook for 30 sec, stirring often, until veggies are coated.
- Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook for 1-2 min, stirring often, until sauce thickens slightly.
- Add linguine and shrimp. Season with salt and pepper, then toss to combine.
- Divide shrimp linguine between plates.
- Sprinkle bacon, parsley and Parmesan over top.
