Linguines aux crevettes et citron
Fish and seafood

Lemon and shrimp linguine

30 minutes

20 minutes

4 portions

Ingredients
Preparation
Ingredients

3 tbsp. (30 ml) virgin camelina oil
4 bsp. (20ml) plain camelina seeds
570g of shrimp
Half a pack of bacon (200g)
Linguines for 4 portions (340g)
2 packets of cherry tomatoes (454g)
1 lemon
2 garlic cloves
1 packet of spinach (113g)
2 tsp. (10 ml) chilli flakes
4 tbsp. (60 ml) tomato sauce

Preparation
  1. Cook linguine according to package directions and reserve half a cup of the cooking water. Drain and add 1 tbsp. of camelina oil to prevent the pasta from sticking.
  2. Cut the small tomatoes in half, zest and juice half the lemon. Cut the other half of the lemon into wedges and mince the garlic.
  3. In a hot skillet, heat 2 tablespoons of camelina oil. Add a minced garlic clove and the shrimp. Cook until cooked through, about 2-3 minutes per side. Reserve and add the juice of half a lemon over the cooked shrimp.
  4. Cut the bacon into pieces and cook in a skillet for about 5 minutes or until cooked through.
  5. In a pan, heat a drizzle of camelina oil. Add the tomatoes, tomato sauce, remaining garlic and half a teaspoon of chili flakes. Cook for 3 minutes so that the tomatoes soften. Add the spinach and continue cooking for 3 minutes.
  6. Add the reserved cooking water and linguine sauce to the pot. Salt and pepper.
  7. Divide the linguine between plates and place the shrimp on top. Sprinkle a teaspoon of camelina seeds on each plate. Drizzle with the juice of a lemon wedge. Enjoy!
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