Smoky Shrimp and Bacon Spaghetti with Charred Corn and Chives

This pasta dish brings together the best of summer flavors: sweet charred corn, smoky paprika and a creamy cheese sauce that coats every strand of spaghetti. With crispy bacon and tender shrimp, it’s a satisfying meal that’s ready in under an hour.

The secret to the rich sauce is a combination of cheese roux concentrate and cream cheese, which creates a velvety texture without being heavy. A squeeze of fresh lemon juice at the end brightens everything up, while chili flakes add a gentle kick.

Log in to save recipes and build weekly shopping lists.

Ingredients

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Drain and rinse the corn, then pat dry with paper towels. Peel and mince the garlic. Mince the chives. Quarter the lemon. Add the spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups of pasta cooking water, then drain the pasta.
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, 4-6 minutes. (If the corn pops, 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, 6-10 minutes. Transfer the bacon to a paper towel-lined plate. 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. Once very hot, add the shrimp and cook, stirring occasionally, until opaque and cooked through, 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 water, the cheese roux concentrate and the seafood stock concentrate. Cook, whisking, until slightly thickened, 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 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, 1-2 minutes. If needed, add more 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 half the lemon juice into 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 and serve.

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 cheese roux concentrate?

You can make a quick roux with 1 tablespoon butter and 1 tablespoon flour, then whisk in 1/2 cup milk and 1/4 cup grated Parmesan.

How do I prevent the sauce from becoming too thick?

Keep the reserved pasta water handy and add it a splash at a time until the sauce reaches your desired consistency.