Creamy Lemon Garlic Shrimp Linguine with Summer Vegetables

This creamy lemon garlic shrimp linguine is a vibrant and satisfying dish that brings together tender shrimp, sweet corn and zucchini in a luscious sauce. The sauce is made with crème fraîche, lemon juice and garlic, creating a bright and savory flavor that coats every strand of pasta.

Perfect for a weeknight dinner, this recipe comes together quickly and uses simple ingredients. The gluten-free linguine cooks up perfectly al dente and the shrimp are cooked just until opaque. Topped with fresh parsley and Parmesan cheese, each bite is a delightful combination of textures and tastes.

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Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Linguine PastaView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, zest and quarter the lemon. Trim and quarter the zucchini lengthwise, then cut crosswise into ¼-inch-thick pieces. Halve, peel and thinly slice the shallot. Roughly chop the parsley. Rinse the shrimp under cold water and pat dry with paper towels. In a medium bowl, toss the shrimp with a drizzle of olive oil, lemon zest, salt and pepper. Let marinate until ready to use.
2. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes, stirring occasionally. Reserve ¾ cup of the pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a large dry pan over high heat. Add the shrimp in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. Transfer the shrimp and any cooking liquid to a medium bowl. Set aside.
4. Drain and rinse the corn. In the same pan used for the shrimp, heat a drizzle of olive oil over medium heat. Add the zucchini, corn and ¼ teaspoon sugar. Cook, stirring occasionally, until the zucchini is browned and softened and the corn is charred, 3-5 minutes. Season with salt and pepper. Add the shallot and garlic powder and cook, stirring frequently, until fragrant, 30-60 seconds.
5. Stir in the crème fraîche, half the veggie stock concentrate, ½ cup of the reserved pasta cooking water, 1 tablespoon butter and a drizzle of olive oil. Simmer until the sauce has reduced slightly, 1-2 minutes.
6. Add the drained linguine and cooked shrimp (with any liquid) to the pan with the sauce. Toss, adding more reserved pasta water as needed, until everything is well coated. Remove from heat and stir in the juice from half the lemon. Season generously with salt and pepper.
7. Divide the shrimp linguine between bowls. Top with chopped parsley and half the Parmesan cheese. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating.

What can I substitute for crème fraîche?

Sour cream or heavy cream mixed with a little lemon juice can work.

Is this recipe gluten-free?

Yes, when using gluten-free linguine as specified.