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 comforting bowl. Succulent shrimp and crispy bacon are paired with smoky charred corn, all tossed in a rich, cheesy sauce made with Parmesan and cream cheese. A squeeze of fresh lemon juice brightens every bite, making this dish feel like a sunny day no matter the season.

Ready in about 35 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of textures-from the tender shrimp to the crunchy bacon and sweet charred corn-creates a satisfying meal that will have everyone coming back for seconds.

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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; 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, 9-11 minutes. Reserve 1½ cups of pasta cooking 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, 4-6 minutes. If the corn begins 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. Heat the same pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 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.
4. Rinse the shrimp under cold water and pat dry with paper towels. 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. Using a slotted spoon, 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, 2-3 minutes. Reduce the heat to medium-low and whisk in the cream cheese until fully combined.
6. Add the drained spaghetti, half of the Parmesan cheese 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 cooking water a splash at a time. Taste and season with salt and pepper.
7. Roughly chop the bacon. Stir the shrimp, half of the bacon, half of the corn, half of the chives and juice from half of 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 juice from the remaining lemon over the top. Serve immediately.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

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 1 teaspoon of fish sauce or a splash of clam juice mixed with water or simply omit it and add a little extra salt.

How do I make this dish spicier?

Add more chili flakes to taste or include a finely chopped fresh chili when cooking the garlic.