Smoky Shrimp and Bacon Spaghetti with Charred Corn and Creamy Parmesan Sauce

This pasta dish brings together succulent shrimp, crispy bacon and sweet charred corn in a creamy Parmesan sauce. The smoky paprika and fresh lemon brighten every bite, making it feel like a summer meal any time of year.

It’s a complete one-pan dinner that’s ready in about 35 minutes. The combination of textures-tender shrimp, crunchy bacon and al dente spaghetti-coated in a rich, cheesy sauce is sure to satisfy.

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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

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. Drain and rinse the corn, then pat dry. Mince the garlic and chives. Quarter the lemon. Add spaghetti to the boiling water and cook until al dente, 9-11 minutes. Reserve 1½ cups pasta water, then drain.
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 lightly charred, 4-6 minutes. Season with sugar, salt and pepper. Transfer to a bowl and wipe out the pan.
3. In the same pan over medium-high heat, cook the bacon until crispy, 6-10 minutes, turning occasionally. Transfer 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 bacon fat over high heat. Add the shrimp and cook until opaque, 2-3 minutes. Transfer to a paper-towel-lined plate. Let the pan cool for 1 minute.
5. Return the pan to medium-high heat. Add the garlic and cook until fragrant, 30 seconds. Whisk in 1 cup reserved pasta water, cheese roux concentrate and seafood stock concentrate. Cook until slightly thickened, 2-3 minutes. Reduce heat to medium-low and whisk in cream cheese until smooth.
6. Add the drained spaghetti, half the Parmesan and butter to the pan. Toss until the butter melts and the pasta is coated, 1-2 minutes. Add more pasta water if needed. Season with salt and pepper.
7. Roughly chop the bacon. Stir in the shrimp, half the bacon, half the corn, half the chives and juice from half the lemon. Divide among plates. Top with remaining bacon, corn, Parmesan, chives and chili flakes. Squeeze remaining lemon juice over the top.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, 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 dairy-free?

You can try using dairy-free cream cheese and Parmesan alternatives, but the sauce may not be as creamy.