Lemon Garlic Shrimp and Bacon Linguine with Corn and Zucchini

This creamy linguine pasta is loaded with succulent shrimp, crispy bacon, sweet corn and tender zucchini, all tossed in a luscious lemon-garlic sauce. The combination of crème fraîche, Parmesan and fresh lemon juice creates a bright, rich flavor that clings to every strand of pasta.

Ready in about 30 minutes, this dish is perfect for busy weeknights when you crave something comforting yet elegant. Serve it with extra lemon wedges and a sprinkle of parsley for a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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

0.25 teaspoon (tsp) SugarView 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

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, zest and quarter the lemon. Trim the zucchini, quarter lengthwise and cut crosswise into ¼-inch pieces. Halve, peel and thinly slice the shallot. Roughly chop the parsley.
2. 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. Set aside to marinate.
3. Once the water is boiling, add the linguine and cook until al dente, 9-11 minutes. Reserve ¾ cup of pasta cooking water, then drain the pasta.
4. While the pasta cooks, heat a large dry pan over high heat. Add the shrimp in a single layer and cook until opaque and cooked through, 2-3 minutes, stirring once. Transfer the shrimp (with any juices) to a bowl and set aside.
5. Drain and rinse the corn. In the same pan, heat a drizzle of olive oil over medium heat. Add the zucchini, corn and ¼ teaspoon sugar. Cook until the zucchini is browned and softened and the corn is charred, 3-5 minutes. Season with salt and pepper.
6. Add the shallot and garlic powder to the pan and cook until fragrant, 30-60 seconds. Stir in the crème fraîche, half the stock concentrate, ½ cup of the reserved pasta water, 1 tablespoon butter and a drizzle of olive oil. Simmer until the sauce thickens slightly, 1-2 minutes.
7. Add the drained linguine and cooked shrimp (with any juices) to the pan. Toss to coat, adding more pasta water if needed to create a creamy sauce. Remove from heat and stir in the juice of half a lemon. Season with salt and pepper.
8. Divide the linguine among bowls. Top with parsley and half the Parmesan cheese. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before marinating. Adjust cooking time as needed.

What can I substitute for crème fraîche?

You can use sour cream or heavy cream mixed with a teaspoon of lemon juice.

How do I store leftovers?

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