Creamy Shrimp & Bacon Spaghetti

🥘 Ingredients

• bacon
  4 strips
• butter
  2 tbsp
• cheese roux concentrate
  1 unit
• chili flakes
  1 tsp
• chives
  2 bunch
• cooking oil
  1 tbsp
• corn (patted dry with paper towels)
  2 c
• cream cheese
  1 oz
• garlic
  4 cloves
• lemon
  2 unit
• parmesan cheese (save the rest for serving)
  4 tbsp
• seafood stock concentrate
  1 unit
• shrimp
  12 oz
• smoked paprika
  1 tsp
• spaghetti
  8 oz

🍳 Cookware

• large pot
• large nonstick pan

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry all produce. Drain and rinse corn . Peel and mince garlic . Mince chives . Quarter lemon . Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente ⏱️ 10 minutes . Reserve 1½ cups pasta cooking water, then drain.

   corn: 1 c (patted dry with paper towels), garlic: 2 cloves, chives: 1 bunch, lemon: 1 unit, spaghetti: 4 oz
2. 

   2

   While pasta cooks, heat a drizzle of cooking oil in a large nonstick pan over medium-high heat. Add corn and smoked paprika ; cook, stirring occasionally, until corn is lightly charred ⏱️ 5 minutes .

   cooking oil: 1 tbsp, corn: 1 c, smoked paprika: 1 tsp
3. 

   3

   Heat same pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy ⏱️ 8 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: 2 strips
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 minutes . Using a slotted spoon, transfer shrimp to a paper-towel-lined plate. Remove pan from heat; let cool ⏱️ 1 minutes .

   shrimp: 4 oz, shrimp: 4 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, cheese roux concentrate , and seafood stock concentrate . Cook, whisking, until slightly thickened ⏱️ 2 minutes . Reduce heat to medium low; whisk in cream cheese until thoroughly combined.

   garlic: 2 cloves, cheese roux concentrate: 1 unit, seafood stock concentrate: 1 unit, cream cheese: 1 oz
6. 

   6

   Add drained spaghetti , half the parmesan cheese , and butter to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce ⏱️ 1 minutes .

   spaghetti: 4 oz, parmesan cheese: 2 tbsp (save the rest for serving), 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 cheese , remaining chives, and chili flakes to taste. Squeeze juice from remaining lemon over top to taste. Serve.

   bacon: 2 strips, shrimp: 4 oz, chives: 1 bunch, lemon: 1 unit, parmesan cheese: 2 tbsp, chili flakes: 1 tsp