Lemon-Garlic Shrimp & Bacon Linguine

🥘 Ingredients

• bacon
  2 oz
• black pepper
  1 tsp
• butter
  1 tbsp
• corn
  1 c
• crème fraîche
  2 tbsp
• garlic powder
  1 tsp
• lemon
  1 unit
• linguine pasta
  4 oz
• olive oil
  1 tbsp
• parmesan cheese
  ¼ cup
• parsley
  ¼ cup
• salt
  1 tsp
• shallot
  1 unit
• shrimp
  6 oz
• sugar
  1 tsp
• veggie stock concentrate
  1 unit
• zucchini
  1 unit

1. 

   1

   Wash and dry all produce. Halve, peel, and finely slice shallot . Quarter and slice zucchini . Drain and rinse corn . Halve and zest lemon , then squeeze to juice. Bring a large pot of salted water to a boil.

   shallot: 1 unit, zucchini: 1 unit, corn: 1 c, lemon: 1 unit
2. 

   2

   Once water is boiling, add linguine pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9 minutes . Reserve 1 cup pasta cooking water, then drain. Meanwhile, in a large skillet over medium heat, cook bacon until crisp, ⏱️ 5 minutes . Remove to a paper towel, leaving drippings in pan.

   linguine pasta: 4 oz, bacon: 2 oz
3. 

   3

   Add olive oil and butter to the skillet. Sauté shallot, zucchini, and garlic powder until softened, ⏱️ 3 minutes . Stir in sugar , veggie stock concentrate , and ½ cup reserved pasta water. Simmer until slightly thickened. Whisk in crème fraîche and lemon juice. Season with salt and black pepper .

   olive oil: 1 tbsp, butter: 1 tbsp, garlic powder: 1 tsp, sugar: 1 tsp, veggie stock concentrate: 1 unit, crème fraîche: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Add shrimp to the skillet and cook until pink, ⏱️ 2 minutes . Add drained linguine pasta to the skillet with the sauce. Toss, adding splashes of reserved pasta water as needed, until everything is coated in a creamy sauce. Divide between plates, top with corn, crumbled bacon, grated parmesan cheese , and chopped parsley . Serve with remaining lemon wedges.

   shrimp: 6 oz, parmesan cheese: ¼ cup, parsley: ¼ cup