HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Alfredo Style Shrimp Linguine
Creamy Alfredo-Style Shrimp Linguine

Creamy Alfredo-Style Shrimp Linguine

with Bacon and Peas

20 Minutes
Read more

All the elements in this dish are classics that are made for one another. Shrimp, bacon and spinach have nothing but love for one another and couldn't pair better with a creamy sauce and pasta. Enjoy!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

100 g

Bacon Strips

285 g



170 g



113 g

Baby Spinach

28 g

Parmesan Cheese


2 tbsp

Cream Cheese


3 tbsp

Sour Cream


56 g

Green Peas

3 g


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


1.5 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat38 g
Saturated Fat17 g
Carbohydrate70 g
Sugar7 g
Dietary Fiber6 g
Protein46 g
Cholesterol265 mg
Sodium2260 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Non-Stick Pan
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat your broiler to high and in a large pot, add 10 cups warm water and 2 tsp salt. Cover and bring to a boil over high heat. Also, wash and dry all produce. Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water, then drain and return to the same pot. Set aside.


While linguine cooks, peel, then mince or grate garlic. Drain and rinse shrimp, then pat dry with paper towels. Cut bacon into 1/4-inch strips.


Toss shrimp with 1/2 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Broil in middle of oven, until shrimp just turns pink, 5-6 min.**


While shrimp broils, 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 heat. Keep bacon fat in the pan. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.


Heat the same pan (with the reserved bacon fat) over medium-high heat. Add garlic. Cook, stirring often, until fragrant, 30 sec. Whisk in cream cheese, sour cream, reserved pasta water and 2 tbsp butter until smooth. Season with salt and pepper. Stir together. Add green peas, cream sauce, spinach and shrimp to the pot with linguine. Toss together, until spinach wilts, 1 min. Season with salt and pepper.


Divide shrimp linguine between plates. Sprinkle over crispy bacon and Parmesan.