Creamy Shrimp and Bacon Spaghetti with Charred Corn and Chives

This creamy shrimp and bacon spaghetti brings together the best of summer flavors in one satisfying bowl. Succulent shrimp and crispy bacon are paired with smoky charred corn, all tossed in a luscious Parmesan cream sauce. The bright squeeze of lemon and sprinkle of fresh chives cut through the richness, making every bite balanced and delicious.

Whether you’re cooking for a weeknight dinner or a special occasion, this dish is sure to impress. It’s easy to prepare but feels indulgent, with layers of flavor from the smoky paprika, garlic and a touch of chili flakes. Serve it up and enjoy a taste of sunshine any time of year.

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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

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

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. Meanwhile, drain and rinse the corn, then pat dry with paper towels. Peel and mince the garlic. Mince the chives. Quarter the lemon. Once the water is boiling, add the spaghetti and cook until al dente, about 9-11 minutes. Reserve 1½ cups of pasta cooking water before draining.
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 and cook, stirring occasionally, until the corn is lightly charred, about 4-6 minutes. If the corn starts to pop, cover the pan. Season with ¼ teaspoon sugar, salt and pepper. Transfer the corn to a large bowl and wipe out the pan.
3. Return the same pan to medium-high heat. Add the bacon and cook, turning occasionally, until crispy, about 6-10 minutes. Transfer the bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pan (you’ll use it to cook the shrimp).
4. Rinse the shrimp under cold water and pat dry. Season with salt and pepper. Heat the pan with the reserved bacon fat over high heat until very hot. Add the shrimp and cook, stirring occasionally, until opaque and cooked through, about 2-3 minutes. Use a slotted spoon to 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 cooking 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 fully combined.
6. Add the drained spaghetti, half the Parmesan (save the rest for serving) and 2 tablespoons of butter to the pan with the sauce. Cook, tossing, until the butter has melted and the pasta is coated in a creamy sauce, about 1-2 minutes. If needed, add more reserved pasta water a splash at a time. Season with salt and pepper to taste.
7. Roughly chop the bacon. Stir the shrimp, half the bacon, half the corn, half the chives and the juice from half the lemon into the pan with the pasta. Divide the pasta between plates. Top with the remaining bacon, corn, Parmesan, chives and chili flakes to taste. Squeeze the remaining lemon juice over the top. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them 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 a splash of clam juice, but the flavor will be slightly different.

Can I make this dish ahead of time?

This pasta is best served fresh, but you can prep the corn, bacon and shrimp in advance and assemble when ready to eat.