Creamy Lemon-Garlic Shrimp Linguine

🥘 Ingredients

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

🍳 Cookware

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

1. 

   1

   Bring a large pot of salted water over high heat to a boil. Carefully wash and dry produce. Using a zester , zest and quarter lemon . Trim and quarter zucchini crosswise into 1/4-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 , a pinch of lemon zest, salt , and black pepper . Let marinate until ready to use.

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

   2

   Once water is boiling, add linguine and cook, stirring, until al dente, ⏱️ 9-11 minutes . Reserve 3/4 cup pasta Cooking water (or 1 1/2 cups for 4 servings), then drain using a strainer . While pasta cooks, heat a large pan over high heat until hot. Add shrimp in an even layer and cook, stirring once, until opaque and cooked through, ⏱️ 2-3 minutes . Turn off heat; transfer shrimp and any cooking liquid to a second medium bowl . Reserve the pan.

   linguine: 12 oz
3. 

   3

   Drain and rinse corn . Once linguine is done, heat a drizzle of olive oil in the reserved pan over medium heat. Add zucchini , the corn, and sugar ; cook, stirring occasionally, until the zucchini is browned and the corn is charred, ⏱️ 3-5 minutes . Season with salt and pepper. Add the shallot and garlic powder . Cook, stirring, until fragrant, ⏱️ 30-60 seconds . Stir in creme fraiche , half the veggie stock concentrate , 1/2 cup reserved pasta water (1 cup for 4 servings), butter , and another drizzle of olive oil. Simmer, stirring, until the sauce has slightly reduced, ⏱️ 1-2 minutes .

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

   4

   Add the drained linguine and cooked shrimp to the pan with the sauce and toss, adding more reserved pasta water as needed, until everything is well coated. Remove the pan from heat; stir in the juice of half the lemon. Season generously with salt and pepper. Divide pasta among bowls. Top with chopped parsley (if not already added), and half the parmesan cheese (all of it for 4 servings). Serve with remaining lemon wedges along. Top with chili flakes if you like extra spice.

   parsley: 1/2 oz, parmesan cheese: 3 tbsp