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?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
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! Halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. 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. Roast in the middle of the oven until shrimp are cooked through, 10-12 min.**
Meanwhile, cut bacon crosswise into 1/4-inch strips on a separate cutting board. Heat a large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Reduce heat to medium.
Add tomatoes, tomato sauce base, remaining garlic puree and 1/2 tsp chili flakes to the pan with bacon. (NOTE: Reference heat guide.) Cook, stirring often, until tomatoes soften, 2-3 min. Add spinach. Stir until wilted, 1-2 min.
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 lightly sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
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. Squeeze a lemon wedge over top, if desired.
