Creamy Lemon-Garlic Shrimp Linguine

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  1 tbsp
• corn kernels
  1 c
• crème fraîche
  2 tbsp
• garlic powder
  ½ tsp
• lemon
  1 unit
• linguine pasta
  6 oz
• olive oil
  2 tbsp
• parmesan cheese
  2 tbsp
• parsley
  2 tbsp
• salt
  ½ tsp
• shallot
  1 medium
• shrimp (peeled and deveined)
  8 oz
• sugar
  ½ tsp
• veggie stock concentrate
  1 unit
• zucchini
  1 medium

🍳 Cookware

• large pot
• large pan

1. 

   1

   Bring a large pot of generously salted water to a boil. Wash and dry all produce.
2. 

   2

   Once the water is boiling, add linguine pasta to the pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve ⏱️ 1 cup of the starchy pasta water before draining.

   linguine pasta: 6 oz
3. 

   3

   While the pasta cooks, drain and rinse corn kernels . In a large pan , heat olive oil and butter over medium heat. Add finely diced zucchini and sliced shallot , cooking until softened ⏱️ 5 minutes . Stir in crème fraîche , veggie stock concentrate , garlic powder , sugar , and the juice from half a lemon . Simmer gently until the sauce thickens slightly ⏱️ 2 minutes .

   corn kernels: 1 c, olive oil: 2 tbsp, butter: 1 tbsp, zucchini: 1 medium, shallot: 1 medium, crème fraîche: 2 tbsp, veggie stock concentrate: 1 unit, garlic powder: ½ tsp, sugar: ½ tsp, lemon: 1 unit
4. 

   4

   To the pan with the sauce, add the drained linguine and shrimp . Toss everything together, adding splashes of the reserved pasta cooking water as needed, until the pasta and shrimp are fully coated in a creamy, glossy sauce ⏱️ 3 minutes . Season to taste with salt and black pepper . Divide between bowls and top with parmesan cheese , chopped parsley , and remaining lemon wedges.

   shrimp: 8 oz (peeled and deveined), salt: ½ tsp, black pepper: ¼ tsp, parmesan cheese: 2 tbsp, parsley: 2 tbsp