Linguine, Shrimp and Bacon in Blush Sauce

• Meanwhile, line a plate with paper towels.
• Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
• Heat a large non-stick pan over medium-high heat.
• When the pan is hot, add bacon.
• Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
• Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
• Reserve bacon fat in the pan. (NOTE: You will reuse the pan in step 4.)

• Meanwhile, drain corn.
• Halve tomatoes.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Reheat the pan with bacon fat (from step 2) over medium.
• When the pan is hot, add tomatoes and corn. Season with salt and pepper.
• Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.

• Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
• Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
• Once boiling, add shrimp, then reduce heat to medium and cook, stirring often, until sauce thickens slightly and shrimp cook through, 2-3 min.**
• Remove from heat.

• Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
• Divide linguine between bowls.
• Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 

Once boiling, add shrimp to the pan with sauce, then reduce heat to medium. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Proceed with remaining instructions as written.