Creamy Lemon-Garlic Shrimp Linguine

• Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 3⁄4 cup pasta cooking water (1 1⁄2 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 1⁄4 tsp sugar (1⁄2 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, 1⁄2 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.