Creamy Lemon-Garlic Shrimp Linguine
with Corn, Shallot & Zucchini
- Milk
- Shellfish
- Wheat
This rich pasta dish is bursting with veggies and shrimp! Here, you’ll find al dente linguine with sweet pops of corn, shallot, zucchini, and shrimp all tossed in a dreamy sauce swirled with crème fraîche, brightened with lemon juice, and made aromatic with garlic and parsley. Each plate is showered with grated Parmesan for an im-pasta-bly delicious dinner.
Ingredients
½ unit
Veggie Stock Concentrate
1 unit
Corn
1 unit
Zucchini
2 tablespoon
Crème Fraîche
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
6 ounce
Linguine Pasta
(Contains: Wheat)
1.5 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Parsley
1 teaspoon
Garlic Powder
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Bring a large pot of salted water to a boil. Wash and dry produce.
-
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 pepper. Let marinate until ready to use in the next step.
-
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
-
Reserve ¾ cup pasta cooking water (1½ cups for 4 servings), then drain.
-
While pasta cooks, heat a large dry pan over high heat. Once pan is hot, add shrimp in an even layer; cook, stirring once, until opaque and cooked through, 2-3 minutes. Turn off heat; transfer shrimp (along with any cooking liquid) to a second medium bowl. Reserve pan.
-
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, 3-5 minutes. Season with salt and pepper.
-
Add shallot and garlic powder; cook, stirring frequently, until fragrant, 30-60 seconds. Stir in crème fraîche, half the 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, 1-2 minutes.
-
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 (all for 4 servings). Serve with remaining lemon wedges on the side. (Top with chili flakes from your pantry if you like things spicy!)
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemon-garlic combination and creamy sauce are crowd-pleasers, but many found the overall dish mild and felt the sauce needed more depth. 🍋
- Ease of prep: Most found it easy to make, though a few noted the multiple steps and pans made it feel more involved than expected.
- Suggestions: Boost the sauce by adding extra veggie stock concentrate or a splash more crème fraîche for creaminess; add red pepper flakes or fresh garlic for a flavor punch. Several reviewers skipped or reduced the corn, finding it an odd fit — serve it on the side if you're unsure.
- Leftovers: The dish makes generous portions; one reviewer noted the flavors actually improved on day two, making it a solid next-day lunch.
- Portions: A few felt there was too much pasta relative to the shrimp and sauce — toss in extra pasta water gradually and taste as you go to keep the balance right.
Reviews from our home cooks
This was so good, and so easy to prepare. My husband raved about the shrimp!
I loved the lemon zest shrimp. I added the red pepper flakes and extra fresh corn that I had leftover.
Very delicious and filling! It doesn't even need the corn in there if you ask me. We will order this again!
Had promise - but somehow mostly flavorless, even with all of those great ingredients. I would also rank this as a medium difficulty recipe, instead of the easy it is now.
I wasn't sure about this as I was making it, but it was quite good. Easy overall and tasty.
Great base recipe. If I make it again, I would increase the amount of veggies and add a bit more cheese.
Loaded with great shrimp - was a plus. This used a lot of extra dishes and pans. Might we be called to cook the noodles in the sauce? And skip a step?
It didn't have that much of a garlic taste. Maybe garlic cloves would have added more of a garlic flavor to it.
Great easy meal. Family couldn't get enough even though we had left overs. It became an evening snack
Need some more seasoning. Think crush red pepper per the suggestion should be part of the recipe
