HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Shrimp & Bacon Spaghetti
Creamy Shrimp & Bacon Spaghetti

Creamy Shrimp & Bacon Spaghetti

with Smoky Charred Corn & Chives

Gourmet Plus
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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 roux, 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!).


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce


2 clove


¼ ounce


1 unit


6 ounce



1 teaspoon

Smoked Paprika

4 ounce


10 ounce



1 ounce

Cheese Roux Concentrate


1 unit

Seafood Stock Concentrate

(ContainsShellfish, Fish)

2 tablespoon

Cream Cheese


¼ cup

Parmesan Cheese


1 teaspoon

Chili Flakes

Not included in your delivery

¼ teaspoon


2 tablespoon



Kosher Salt


1 teaspoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1150 kcal
Fat55 g
Saturated Fat23 g
Carbohydrate106 g
Sugar14 g
Dietary Fiber7 g
Protein43 g
Cholesterol310 mg
Sodium2470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Large Bowl
Slotted Spoon
Instructionsarrow up iconarrow up icon
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• 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 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 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.