Creamy Shrimp & Bacon Spaghetti

🥘 Ingredients

• Parmesan cheese
  ½ cup
• bacon
  8 oz
• butter
  2 tbsp
• cheese roux concentrate
  2 oz
• chili flakes
  1 tsp
• chives
  ½ oz
• cooking oil
• corn
  26.8 oz
• cream cheese
  4 tbsp
• garlic
  4 clove
• lemon
  2 unit
• seafood stock concentrate
  2 unit
• shrimp
  20 oz
• smoked paprika
  2 tsp
• spaghetti
  12 oz
• sugar
  ¼ tsp

🍳 Cookware

• large pot
• large pan
• large bowl
• slotted spoon

1. 

   1

   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.

   corn: 26.8 oz, garlic: 4 clove, chives: ½ oz, lemon: 2 unit, spaghetti: 12 oz
2. 

   2

   While pasta cooks, heat a drizzle of cooking oil in a large pan over medium-high heat. Add corn and smoked paprika ; cook, stirring occasionally, until corn is lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with sugar , salt, and pepper. Turn off heat; transfer corn to a large bowl . Wipe out pan.

   cooking oil, smoked paprika: 2 tsp, sugar: ¼ tsp
3. 

   3

   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).

   bacon: 8 oz
4. 

   4

   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.

   shrimp: 20 oz
5. 

   5

   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 concentrate , and seafood stock concentrate . Cook, whisking, until slightly thickened, 2-3 minutes. Reduce heat to medium low; whisk in cream cheese until thoroughly combined.

   cheese roux concentrate: 2 oz, seafood stock concentrate: 2 unit, cream cheese: 4 tbsp
6. 

   6

   Add drained spaghetti, half the Parmesan cheese (save the rest for serving), and 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.

   Parmesan cheese: ½ cup, butter: 2 tbsp
7. 

   7

   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.

   chili flakes: 1 tsp