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Lemon-Garlic Shrimp & Bacon Linguine
Lemon-Garlic Shrimp & Bacon Linguine

Lemon-Garlic Shrimp & Bacon Linguine

with Corn, Shallot & Zucchini

Recipe Development Team
Recipe Development TeamPublished on August 06, 2025

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.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Allergens:
Shellfish
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Shallot

1 unit

Lemon

¼ ounce

Parsley

10 ounce

Shrimp

(Contains: Shellfish)

1 unit

Corn

1 teaspoon

Garlic Powder

2 tablespoon

Crème Fraîche

(Contains: Milk)

1 unit

Veggie Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains: Milk)

6 ounce

Linguine Pasta

(Contains: Wheat)

4 ounce

Bacon

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories930 kcal
Fat45 g
Saturated Fat16 g
Carbohydrate84 g
Sugar13 g
Dietary Fiber7 g
Protein42 g
Cholesterol240 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Bowl
Large Pan
Large Pot
Paper Towel
Zester
Strainer

Instructions

Prep
1

• 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.

 Cook Pasta & Shrimp
2

• Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water (1 ½ 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.

Cook Veggies
3

• 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.

Finish & Serve
4

• To pan with sauce, add drained linguine and shrimp and their 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!)

Shellfish is fully cooked when internal temperature reaches 145°.

Pork is fully cooked when internal temperature reaches 145°.

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