Smoky Shrimp and Bacon Spaghetti with Charred Corn

This creamy shrimp and bacon spaghetti is a one-pot wonder that brings together succulent shrimp, crispy bacon and smoky charred corn in a luscious Parmesan sauce. The combination of flavors and textures is simply irresistible, making it a perfect meal for any night of the week.

With a hint of lemon and a sprinkle of chili flakes, this dish strikes a beautiful balance between richness and freshness. It’s easy to prepare and sure to impress family and friends alike.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Drain and rinse corn; pat dry with paper towels. Peel and mince garlic. Mince chives. Quarter lemon. Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1½ cups pasta cooking water, then drain.
2. While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and paprika; cook, stirring occasionally, until corn is lightly charred, 4-6 minutes. (If corn begins to pop, cover pan.) Season with ¼ tsp sugar, salt and pepper. Turn off heat; transfer corn to a large bowl. Wipe out pan.
3. Heat same pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the shrimp).
4. Meanwhile, rinse shrimp under cold water; pat dry with paper towels. Season all over with salt and pepper. Heat pan with reserved bacon fat over high heat. Once pan is very hot, add shrimp. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes. Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Remove pan from heat; let cool for 1 minute.
5. Return same pan to medium-high heat. Add garlic; cook until fragrant, 30 seconds. Whisk in 1 cup reserved pasta cooking water, cheese roux and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low; whisk in cream cheese until thoroughly combined.
6. Add drained spaghetti, half the Parmesan and 2 TBSP butter to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (If needed, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
7. Roughly chop bacon. Stir shrimp, half the bacon, half the corn, half the chives and juice from half the lemon into pan with pasta. Divide pasta between plates. Top with remaining bacon, remaining corn, remaining Parmesan, remaining chives and chili flakes to taste. Squeeze juice from remaining lemon over top to taste. Serve.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

Can I substitute the seafood stock concentrate?

You can use fish sauce or a splash of white wine for a similar depth of flavor.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.