Creamy Lemon Garlic Shrimp Linguine with Corn and Zucchini

Indulge in a bowl of creamy lemon garlic shrimp linguine that brings together al dente pasta, sweet corn, tender zucchini and juicy shrimp. The sauce is a dreamy blend of crème fraîche, bright lemon and aromatic garlic, all finished with a shower of Parmesan cheese.

This dish is a celebration of fresh flavors and satisfying textures, making it an ideal choice for a quick yet impressive weeknight meal. The combination of vegetables and seafood ensures a balanced and delicious dinner that will have everyone asking for seconds.

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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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView 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 (1½ cups for 4 servings), 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 second medium bowl. Reserve the pan.
3. Drain and rinse the corn. Once the linguine is done, heat a drizzle of olive oil in the pan used for the shrimp over medium heat. Add the zucchini, corn and ¼ tsp sugar (½ tsp 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 of the stock concentrate, ½ cup of the reserved pasta cooking water, 1 TBSP butter and a drizzle of olive oil (for 4 servings: all the stock concentrate, 1 cup pasta cooking water and 2 TBSP 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 of the lemon. Season generously with salt and pepper. Divide the shrimp linguine between bowls. Top with parsley and half of the Parmesan (all for 4 servings). Serve with the remaining lemon wedges on the side. Add chili flakes if desired.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, thaw them completely and pat dry before marinating to ensure even cooking.

What can I substitute for crème fraîche?

You can use heavy cream or full-fat sour cream, though the flavor will be slightly different.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or milk.