Lemon and Shrimp Linguines

3 tbsp. (45 ml) of virgin camelina oil Signé caméline
4 tsp. (20 ml) of plain camelina seeds Signé caméline
1 1/4 lb (570g) of raw shrimps
Half a pack of bacon (200 g)
Linguines for 4 portions (340 g)
2 trays of cherry tomatoes (454 g)
1 lemon (zest and juice)
2 garlic cloves
1 tray of spinach (113 g)
2 tsp. (10 ml) of chilli flakes
4 tbsp. (60 ml) of tomato sauce (to taste)

Salt and pepper

1. Cook linguines according to package directions and reserve half a cup of the cooking water. Drain and add 1 tbsp. of camelina oil to prevent pasta from sticking.
2. Cut the cherry tomatoes in half, zest and juice half of 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 shrimps. Cook until cooked through, about 2-3 minutes per side. Reserve and add the juice of half a lemon over the cooked shrimps.
4. Cut the bacon into chunks 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. Season with salt and pepper.
7. Divide the linguines between plates and place the shrimps on top. Sprinkle one teaspoon of camelina seeds on each plate. Drizzle with the juice of a lemon wedge. Enjoy!