Creamy Lemon Shrimp Linguine
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Creamy Lemon Shrimp Linguine

Creamy Lemon Shrimp Linguine

with Bacon and Tomato Blush Sauce

This dish combines two Italian classics — shrimp scampi and pasta all'amatriciana — into one irresistible dinner! Imagine garlicky, lemony buttered shrimp tossed with linguine in a rich tomato blush sauce with smoky bacon. Is your mouth watering yet?

Optional Spice
Family Friendly

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

Preparation Time20 minutes
Cooking Time


serving amount

285 g


(Contains Shrimp)

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

227 g

Baby Tomatoes

1 unit(s)


1 tbsp

Garlic Puree

56 g

Baby Spinach

½ tsp

Chili Flakes

2 tbsp

Tomato Sauce Base

113 mL


(Contains Milk)

Not included in your delivery

2.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1030 kcal
Fat61 g
Saturated Fat31 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber7 g
Protein38 g
Cholesterol363 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Paper Towel
Measuring Spoons
8x8" Baking Dish
Large Pot
Measuring Cups


Cook bacon

Before starting, preheat the oven to 450°F.Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce.Heat Guide for Step 4: 1/8 tsp (1/4 tsp) mild, 1/4 tsp (1/2 tsp) medium and 1/2 tsp (1 tsp) spicy! 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.


Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Cut 2 tbsp (4 tbsp) butter into small pieces.

Roast shrimp

Add butter and half the garlic puree to an 8x8-inch baking dish (9x13-inch for 4 ppl). Using a strainer, drain and rinse shrimp, then pat dry with paper towels.Add shrimp to the baking dish with garlic and butter. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until shrimp are cooked through, 8-10 min.** Cover to keep warm.

Make sauce

Reheat the same pan (from step 1) over medium. When hot, add 1/2 tbsp (1 tbsp) butter, then tomatoes, tomato sauce base, remaining garlic puree and 1/2 tsp (1 tsp) chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.Add cream. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add spinach. Stir until wilted, 1-2 min.

Cook linguine

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 and half the reserved pasta water to the pot with linguine. Season with salt and pepper, to taste, then toss to combine. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)

Finish and serve

When shrimp are done, add lemon zest and 1/2 tbsp (1 tbsp) lemon juice to the baking dish. Toss to coat. Divide linguine between plates. Top with shrimp and drizzle any remaining garlic butter from the baking dish over top. Crumble bacon over top. Squeeze a lemon wedge over top, if desired.