Shrimp and Bacon Linguine

Shrimp and Bacon Linguine

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Ruben Garcia

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150 reviews

This delicious pasta is inspired by summer, but tastes just as good any time of year! Succulent sautéed shrimp are mixed with linguine and tossed in a bright, creamy roasted red pepper sauce. Topped with crispy bacon, sweet snow peas, cherry tomatoes and parmesan cheese, this dish is wonderfully balanced and bursting with flavors that taste fresh from the garden.

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Ruben Garcia

Ruben has worked in restaurants all around NY for the past 10 years. He worked at Palm Too and Extra virgin in the past years and now works mainly as a freelance chef for clients all around NY. He specializes mainly in catering and brings top notch food to CookUnity.

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title slickWhy everybody loves this meal

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Very tasty and good portion

Harry · 02/01/23

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Delicious. Heated in a frying pan for best results.

Heather · 01/23/23

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The sauce is delicious, the snow peas add a nice texture and there's a lot of shrimp!

Jerome · 01/12/23

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This was delicious!

Hillary · 01/12/23

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Great sauce. Will buy again

Kathy · 01/11/23

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Lots of succulent shrimp! Crisp bacon! Rich tomato based sauce on fresh pasta... so good.

Anita · 01/05/23

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Very good flavor!

Sharon · 12/29/22

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Tasted very good, especially the shrimps. Could use more linguine and bacon, though.

Toddy · 12/23/22

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Nutritional Info

Calories

690

Protein

39g

Fat

32g

Carbohydrates

62g

Ingredients:

Bacon, Black Pepper, Brown Sugar, Calcium Chloride, Canned Tomatoes, Cherry Tomatoes, Citric Acid, Extra Virgin Olive Oil, Garlic, Kosher Salt, Linguini Pasta, Onions, Parmesan Cheese, Red Peppers, Red Wine, Roasted Red Peppers, Salt, Sherry Vinegar, Shrimps, Snow Peas, Sodium Erythorbate, Sodium Nitrite, Sugar, Tarragon, Thyme, Water

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Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

dishes

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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.

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