Creamy Shrimp & Bacon Spaghetti
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Creamy Shrimp & Bacon Spaghetti

Creamy Shrimp & Bacon Spaghetti

with Smoky Charred Corn & Chives

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


serving amount

13.4 ounce


2 clove


¼ ounce


1 unit


6 ounce


(Contains Wheat)

1 teaspoon

Smoked Paprika

4 ounce


10 ounce


(Contains Shellfish)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

1 unit

Seafood Stock Concentrate

(Contains Fish, Shellfish)

2 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Parmesan Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

¼ teaspoon


2 tablespoon


(Contains Milk)



1 teaspoon

Cooking Oil


Nutrition Values

/ 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.


Large Pot
Paper Towel
Large Pan
Large Bowl
Slotted Spoon


Prep & Cook Pasta

• 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.

Char Corn

• 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.

Cook Bacon

• 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).

Cook 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.

Make Sauce

• 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.

Toss Pasta

• 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.

Finish & Serve

• 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.