Creamy Lemon Garlic Shrimp Linguine with Corn and Zucchini

This creamy lemon garlic shrimp linguine is the perfect weeknight dinner that feels indulgent yet comes together quickly. Al dente linguine is tossed with sweet corn, tender zucchini and succulent shrimp in a luscious sauce made with crème fraîche, fresh lemon and garlic. Each bite is bright, creamy and packed with flavor.

Finished with a shower of Parmesan cheese and fresh parsley, this dish is sure to become a family favorite. Serve with lemon wedges on the side for an extra burst of citrus.

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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

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

6 ounce Linguine PastaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Parmesan CheeseView 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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. 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 to the pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ¾ cup of pasta cooking water, then drain. While the pasta cooks, heat a large dry pan over high heat. Once hot, add the shrimp in an even layer and cook, stirring once, until opaque and cooked through, 2-3 minutes. Turn off the heat and transfer the shrimp (along with any cooking liquid) to a medium bowl. Reserve the pan.
3. Drain and rinse the corn. Once the linguine is done, heat a drizzle of olive oil in the reserved pan over medium heat. Add the zucchini, corn and ¼ teaspoon sugar (½ teaspoon for 4 servings). 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; cook, stirring frequently, until fragrant, 30-60 seconds. Stir in the crème fraîche, half the stock concentrate, ½ cup reserved pasta cooking water, 1 tablespoon butter and a drizzle of olive oil (for 4 servings: all the stock concentrate, 1 cup pasta water and 2 tablespoons butter). Simmer until the sauce has reduced slightly, 1-2 minutes.
4. Add the drained linguine and shrimp (along with any cooking liquid) to the pan with the sauce. Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce. Remove the pan from the heat. Stir in the juice from half the lemon. Season generously with salt and pepper. Divide the shrimp linguine between bowls. Top with parsley and half the Parmesan (all for 4 servings). Serve with remaining lemon wedges on the side. (Add chili flakes if desired.)

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?

You can use heavy cream or full-fat sour cream, but the sauce will be slightly less tangy.

Can I make this dish gluten-free?

Absolutely! Substitute gluten-free linguine and cook according to package directions.