Creamy Tuscan Bacon and Jumbo Shrimp Linguine
with Baby Tomatoes and Spinach
This recipe delivers on big flavours with our most premium ingredients. Juicy jumbo shrimp simmered in a sinfully luxurious cream and parmesan sauce sit atop a bed of tender fresh linguine pasta, don't forget the the crispy bacon topper! If its go big or go home, this recipe is here to stay!
Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Baby tomatoes • 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) • Leek • White cooking wine (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) (sulphites) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Parsley • Garlic.
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
285 g
Jumbo Shrimp
(Contains: Shrimp)
100 g
Bacon Strips
1 unit(s)
Leek
227 g
Fresh Linguine
(Contains: Wheat, Egg May contain: Egg, Wheat)
113 g
Baby Tomatoes
113 g
Baby Spinach
7 g
Parsley
2 unit(s)
Garlic, cloves
113 mL
Cream
(Contains: Milk)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain: Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)
4 tbsp
White Cooking Wine
(Contains: Sulphites May contain: Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Meanwhile, heat large non-stick pan over medium heat.
- While pan heats, cut bacon into 1/2-inch pieces.
- 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. Set aside.
- Discard all but 1 tbsp fat from the pan.
- While bacon cooks, on a clean cutting board, thinly slice leek.
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Finely chop parsley.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Remove tails, if desired. Season with salt and pepper.
- Reheat the same pan (from step 1) over medium. When hot, add shrimp. Cook, flipping once, until shrimp just turn pink, 1-2 min per side.**
- Transfer shrimp to a plate and cover to keep warm.
- Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 2-4 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return linguine to the same pot, off heat.
- Reheat the same pan (from step 3) over medium.
- When hot, add 2 tbsp (4 tbsp) butter. Swirl pan until melted, 30 sec.
- Add leek, tomatoes and garlic. Season with salt and pepper. Cook, stirring occasionally until leek softens 2-3 min.
- Add cooking wine, cream, pesto, spinach, shrimp and reserved pasta water. Cook, stirring occasionally until sauce has thickened lightly and spinach has wilted, 1-2 min.
- Add sauce mixture and half the Parmesan to pot of linguine. Stir to coat. (TIP: For a lighter sauce consistency, add water, 1-2 tbsp at a time, if desired.)
- Divide linguine and shrimp between plates.
- Sprinkle bacon, remaining Parmesan and parsley over top.
