Creamy Shrimp and Bacon Spaghetti with Charred Corn and Chives

This creamy shrimp and bacon spaghetti is the ultimate comfort food with a touch of elegance. Juicy shrimp, crispy bacon and sweet charred corn come together in a luscious Parmesan cream sauce that coats every strand of spaghetti. Finished with fresh chives and a squeeze of lemon, this dish is bright, savory and utterly satisfying.

Perfect for a weeknight dinner or a special meal, this recipe is surprisingly easy to make. The combination of smoky paprika, chili flakes and creamy cheese creates a depth of flavor that will have everyone asking for seconds. Serve it with a side salad or crusty bread for a complete feast.

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Ingredients

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, rinse and pat dry the corn. Peel and mince the garlic. Mince the chives. Quarter the lemon. Add the spaghetti to the boiling water and cook until al dente, about 9-11 minutes. Reserve 1½ cups of pasta water, then drain the spaghetti.
2. While the pasta cooks, heat a drizzle of oil in a large nonstick pan over medium-high heat. Add the corn and smoked paprika. Cook, stirring occasionally, until the corn is lightly charred, about 4-6 minutes. Season with ¼ teaspoon sugar, salt and pepper. Transfer the corn to a bowl and wipe out the pan.
3. Return the pan to medium-high heat and add the bacon. Cook, turning occasionally, until crispy, about 6-10 minutes. Transfer the bacon to a paper towel-lined plate. Discard all but a thin layer of bacon fat from the pan.
4. Rinse the shrimp and pat dry. Season with salt and pepper. Heat the pan with the reserved bacon fat over high heat. Add the shrimp and cook, stirring, until opaque and cooked through, about 2-3 minutes. Transfer the shrimp to a paper towel-lined plate. Remove the pan from heat and let cool for 1 minute.
5. Return the pan to medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Whisk in 1 cup of the reserved pasta water, the cheese roux concentrate and the seafood stock concentrate. Cook, whisking, until slightly thickened, about 2-3 minutes. Reduce heat to medium-low and whisk in the cream cheese until smooth.
6. Add the drained spaghetti, half the Parmesan and the butter to the pan. Toss until the butter is melted and the pasta is coated in a creamy sauce, about 1-2 minutes. If needed, add more pasta water a splash at a time. Season with salt and pepper.
7. Roughly chop the bacon. Stir in the shrimp, half the bacon, half the charred corn, half the chives and the juice from half the lemon. Divide the pasta among plates. Top with the remaining bacon, corn, Parmesan, chives and chili flakes. Squeeze the remaining lemon juice over the top. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before cooking to ensure they sear properly.

What can I substitute for seafood stock concentrate?

You can use fish sauce or clam juice as a substitute or simply omit it and add a little extra salt.

Can I make this dish ahead of time?

This dish is best served fresh, but you can prepare the components ahead and assemble just before serving.