Creamy Alfredo-Style Jumbo Shrimp and Scallops Linguine
with Bacon and Peas
What could be better than rich, creamy Alfredo linguine?! We've combined all the classic elements of this pasta favourite with juicy shrimp, salty bacon, tender scallops, spinach and bright green peas for a colourful and deliciously decadent dinner. Buon appetito!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
285 g
Jumbo Shrimp
(Contains Shrimp)
227 g
Fresh Linguine
(Contains Egg, Wheat)
113 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
113 mL
Cream
(Contains Milk)
56 g
Green Peas
1 tbsp
Garlic Puree
227 g
Sea Scallops
(Contains Scallops)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. 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. Wash and dry all produce. Roughly chop spinach.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Cut bacon into 1/4-inch strips.
Firmly pat scallops dry.Add shrimps, scallops, half the garlic puree and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.Broil in the middle of the oven, until shrimp and scallops just turn pink, 5-6 min.**
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.**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.
Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 1-2 min.Reserve 1/2 cup (1 cup) pasta water, then drain linguine.
Heat the pan with reserved bacon fat over medium-high. When hot, add peas. Cook, stirring often, until tender, 5 min. Add spinach and remaining garlic puree. Cook, stirring often, until spinach wilts, 1 min.Sprinkle Cream Sauce Spice Blend into the pan. Cook, stirring often, until veggies are coated, 30 sec. Add cream, reserved pasta water and 2 tbsp (4 tbsp) butter. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add linguine, scallops and shrimp. Season with salt and pepper, then toss to combine.
Divide shrimp and scallop linguine between plates. Sprinkle bacon and Parmesan over top.
