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 rich tomato blush sauce with smoky bacon. Is your mouth watering yet?

Optional Spice

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

Preparation Time20 minutes
Cooking Time8 minutes


serving amount

285 g


(Contains Shrimp)

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

227 g

Baby Tomatoes

1 unit


1 tbsp

Garlic Puree

(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)

56 g

Baby Spinach

1 tsp

Chili Flakes

2 tbsp

Tomato Sauce Base

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

113 mL


(Contains Milk)

Not included in your delivery

0.13 tsp


0.13 tsp


2.5 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1020 kcal
Fat60 g
Saturated Fat30 g
Carbohydrate79 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol365 mg
Sodium1330 mg
Trans Fat1 g
Potassium1050 mg
Calcium200 mg
Iron3.5 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
Measuring Spoons
Large Pot
Measuring Cups


  • Halve tomatoes.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
Cook bacon
  • 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.
Season shrimp
  • Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with salt and pepper. 
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, garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min.
  • Add cream and shrimp. Bring to a simmer. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 2-3 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.
Finish and serve
  • Add sauce, spinach, lemon zest, half the reserved pasta water, 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) lemon juice to pot with linguine.
  • Season with salt and pepper. Toss to combine until spinach wilts and butter melts, 1-2 min. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) 
  • Divide linguine between plates.
  • Crumble bacon over top.
  • Squeeze a lemon wedge over top, if desired.
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