Lemon-Garlic Shrimp & Bacon Linguine

🥘 Ingredients

• Parmesan cheese
  3 tbsp
• black pepper
• butter
  2 tbsp
• corn
  2 unit
• creme fraiche
  4 tbsp
• garlic powder
  2 tsp
• lemon
  2 unit
• linguine pasta
  12 oz
• olive oil
  1 tbsp
• paper towels
• parsley
  ½ oz
• salt
• shallot
  2 unit
• shrimp
  20 oz
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit
• zucchini
  2 unit

🍳 Cookware

• large pot
• zester
• medium bowl
• strainer
• large pan
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Using a zester , zest and quarter lemon . Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick pieces. Halve, peel, and thinly slice shallot . Roughly chop parsley . Rinse shrimp under cold water and pat dry with paper towels . In a medium bowl , toss shrimp with a drizzle of olive oil , lemon zest, salt , and black pepper . Let marinate until ready to use in the next step.

   lemon: 2 unit, zucchini: 2 unit, shallot: 2 unit, parsley: ½ oz, shrimp: 20 oz, paper towels, olive oil: 1 tbsp, salt, black pepper
2. 

   2

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 10 minutes . Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain using a strainer . While pasta cooks, heat a large pan over high heat. Once pan is hot, add shrimp in an even layer; cook, stirring once, until opaque and cooked through, ⏱️ 3 minutes . Turn off heat; transfer shrimp (along with any cooking liquid) to a second medium bowl . Reserve pan.

   linguine pasta: 12 oz
3. 

   3

   Drain and rinse corn . Once linguine is done, heat a drizzle of olive oil in pan used for shrimp over medium heat. Add zucchini, corn, and ¼ tsp sugar (½ tsp for 4 servings); cook, stirring occasionally, until zucchini is browned and softened and corn is charred, ⏱️ 5 minutes . Season with salt and pepper. Add shallot and garlic powder ; cook, stirring frequently, until fragrant, ⏱️ 1 minutes . Stir in creme fraiche , half the veggie stock concentrate , ½ cup reserved pasta cooking water, 1 TBSP butter , and a drizzle of olive oil (all the stock concentrate, 1 cup reserved pasta cooking water, and 2 TBSP butter for 4). Simmer until sauce has reduced slightly, ⏱️ 2 minutes .

   corn: 2 unit, sugar: ½ tsp, garlic powder: 2 tsp, creme fraiche: 4 tbsp, veggie stock concentrate: 1 unit, butter: 2 tbsp
4. 

   4

   To pan with sauce, add drained linguine and shrimp (along with any cooking liquid). Toss, adding splashes of reserved pasta cooking water as needed, until everything is coated in a creamy sauce. Remove pan from heat. Stir in juice from half the lemon. Season generously with salt and pepper. Divide shrimp linguine between bowls. Top with parsley and half the Parmesan cheese (all for 4 servings). Serve with remaining lemon wedges on the side. (Top with chili flakes from your pantry if you like things spicy!)

   Parmesan cheese: 3 tbsp