Creamy Shrimp & Bacon Gluten-Free Fresh Linguine
with Smoky Charred Corn & Chives
- Fish
- Shellfish
- Milk
- Eggs
- Wheat
No matter the season, a summer-style pasta is one of those meals that always satisfies. This one has not just one but TWO proteins: succulent shrimp and crispy bacon. Add to that charred corn, salty Parmesan, a creamy cheese sauce, and fresh lemon juice, then twirl it all into spaghetti—that’s one dish that will make you feel like you’re basking under the summer sun (whether you are or not!).
Ingredients
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
¼ ounce
Chives
1 teaspoon
Smoked Paprika
7 ounce
Gluten-Free Fresh Linguine Pasta
(Contains: Eggs)
1 teaspoon
Chili Flakes
2 clove
Garlic
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
4 ounce
Applewood Smoked Bacon
1 unit
Corn
ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Drain and rinse corn; pat dry with paper towels. Peel and mince garlic. Mince chives. Quarter lemon.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water (2 cups for 4 servings), then drain.
While pasta cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add corn and paprika; cook, stirring occasionally, until corn is lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with ¼ tsp sugar (½ tsp for 4 servings), salt, and pepper.
Turn off heat; transfer corn to a large bowl. Wipe out pan.
Heat same pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.
Turn off heat; transfer bacon to a paper-towel-lined plate.
Carefully discard all but a thin layer of bacon fat (you’ll use this to cook the shrimp).
Meanwhile, rinse shrimp* under cold water; pat dry with paper towels. Season all over with salt and pepper.
Heat pan with reserved bacon fat over high heat. Once pan is very hot, add shrimp. Cook, stirring occasionally, until opaque and cooked through, 2-3 minutes.
Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Remove pan from heat; let cool for 1 minute.
Return same pan to medium-high heat. Add garlic; cook until fragrant, 30 seconds.
Whisk in 1 cup reserved pasta cooking water (1½ cups for 4 servings), cheese roux, and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes.
Reduce heat to medium low; whisk in cream cheese until thoroughly combined.
Add drained spaghetti, half the Parmesan (save the rest for serving), and 2 TBSP butter (4 TBSP for 4 servings) to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
Roughly chop bacon.
Stir shrimp, half the bacon, half the corn, half the chives, and juice from half the lemon into pan with pasta.
Divide pasta between plates. Top with remaining bacon, remaining corn, remaining Parmesan, remaining chives, and chili flakes to taste. Squeeze juice from remaining lemon over top to taste. Serve.
