Shrimp, Bacon & Tomato Linguine

Toss tomatoes on a baking sheet with a large drizzle of olive oil, half the Italian Seasoning (you’ll use the rest later), salt, and pepper. Place garlic cloves in the center of a small piece of foil, drizzle with olive oil, and season with salt and pepper. Cinch into a packet and place on same sheet. Roast on top rack until tomatoes are browned and tender and garlic is softened, 20-25 minutes.

Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-5 minutes for chicken. Turn off heat; transfer to a bowl. Wipe out pan.

While pasta cooks, place bacon in a single layer in a large, dry pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pan. Once bacon is cool enough to handle, roughly chop.

Use pan used for shrimp or chicken here.

Once garlic is done, carefully open foil packet and mash cloves with a fork until smooth. Heat pan with reserved bacon fat over medium heat. Add scallion whites and remaining Italian Seasoning; cook until fragrant, 1-2 minutes. Add mashed garlic, cream cheese, half the Parmesan (save the rest for serving), ⅓ cup reserved pasta cooking water (⅔ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4). Simmer, whisking, until combined and thickened, 2-3 minutes.