Creamy Shrimp and Bacon Spaghetti with Charred Corn

This pasta dish brings together the best of land and sea with tender shrimp and crispy bacon, all tossed in a luscious cream cheese sauce. The charred corn adds a smoky sweetness, while fresh chives and lemon juice brighten every bite. It’s a satisfying meal that feels both indulgent and refreshing.

Perfect for a weeknight dinner or a special occasion, this recipe comes together in under an hour. The creamy sauce coats every strand of spaghetti and the toppings add texture and flavor. Serve it with a squeeze of lemon and a sprinkle of chili flakes for a little heat.

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Ingredients

1 unit 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 PHILADELPHIA® Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, 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 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 pan to medium-high heat and add the bacon. 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. Season with salt and pepper. Heat the pan with the reserved bacon fat over high heat. 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 and add the garlic; 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 heat to medium-low and whisk in the cream cheese until smooth.
6. Add the drained spaghetti, half of the Parmesan and the butter to the pan. Cook, tossing, until the butter melts and the pasta is coated in 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 of the bacon, half of the corn, half of the chives and the juice from half of the lemon into the pasta. Divide the pasta between 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, just thaw them completely and pat dry before cooking to ensure they sear properly.

What can I substitute for cream cheese?

You can use mascarpone or a thick Greek yogurt, but the sauce will be slightly different in texture and tang.

Can I make this dish ahead?

It’s best served fresh, but you can prep the corn, bacon and shrimp in advance. Reheat gently and add the sauce just before serving.