Lemony Shrimp Scampi
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Lemony Shrimp Scampi

Lemony Shrimp Scampi

with Bacon and Tomato Linguine

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 sauce with smoky bacon. Is your mouth watering yet?

Tags:
Quick
Optional Spice
Allergens:
Shrimp
Egg
Wheat
Milk

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
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

227 g

Baby Tomatoes

1 unit

Lemon

1 tbsp

Garlic Puree

56 g

Baby Spinach

½ tsp

Chili Flakes

2 tbsp

Tomato Sauce Base

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate77 g
Sugar5 g
Dietary Fiber7 g
Protein40 g
Cholesterol275 mg
Sodium1300 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.

Utensils

Paper Towel
Strainer
8x8" Baking Dish
Large Non-Stick Pan
Tongs
Zester
Colander
Measuring Cups

Instructions

Roast shrimp
1

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: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Cut 2 tbsp butter (dbl for 4 ppl) into small pieces. 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.**

Cook bacon
2

Meanwhile, 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. Reserve bacon fat in the pan for step 4.

Prep
3

Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Make sauce
4

Heat the pan with reserved bacon fat over medium. Add tomatoes, tomato sauce base, remaining garlic puree and 1/2 tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min. Add spinach. Stir until wilted, 1-2 min.

Cook linguine
5

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 pasta water (dbl for 4 ppl), 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
6

When shrimp are done, add lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) 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.