---
title: Creamy Shrimp & Bacon Spaghetti
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-shrimp-bacon-spaghetti-61c1e50547bf2873b3235646
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Shellfish
  - Fish
tags:
  - Comfort Food
  - Seafood
  - Pasta
  - Quick & Easy
rating: 4.5
rating_count: 4900
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the unique blend of shrimp, bacon, and charred corn, calling it restaurant quality with great flavors.
  - theme: Ease of prep
    text: Some found it time-consuming with many steps, while others said it was easy and delicious.
image: "https://images.recipes.furrysalamander.com/creamy-shrimp-bacon-spaghetti.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Drain and rinse @corn{1%cup}(patted dry with paper towels). Peel and mince @garlic{2%cloves}. Mince @chives{1%bunch}. Quarter @lemon{1%unit}. Once water is boiling, add @spaghetti{4%oz} to pot. Cook, stirring occasionally, until al dente ~{10%minutes}. Reserve 1½ cups pasta cooking water, then drain.

While pasta cooks, heat a drizzle of @cooking oil{1%tbsp} in a #large nonstick pan{} over medium-high heat. Add @corn{1%cup} and @smoked paprika{1%tsp}; cook, stirring occasionally, until corn is lightly charred ~{5%minutes}. -- TIP: If corn begins to pop, cover pan. -- Season with @sugar{¼%tsp}, salt, and pepper. Turn off heat; transfer corn to a #large bowl{}. Wipe out pan.

Heat same pan over medium-high heat. Add @bacon{2%strips}; 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).

Meanwhile, rinse @shrimp{4%oz} 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{4%oz}. 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}.

Return same pan to medium-high heat. Add @garlic{2%cloves}; cook until fragrant ~{30%seconds}. Whisk in 1 cup reserved pasta cooking water, @cheese roux concentrate{1%unit}, and @seafood stock concentrate{1%unit}. Cook, whisking, until slightly thickened ~{2%minutes}. Reduce heat to medium low; whisk in @cream cheese{1%oz} until thoroughly combined.

Add drained @spaghetti{4%oz}, half the @parmesan cheese{2%tbsp}(save the rest for serving), and @butter{2%tbsp} to pan with sauce. Cook, tossing, until butter has melted and pasta is coated in a creamy sauce ~{1%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{2%strips}. Stir @shrimp{4%oz}, half the bacon, half the corn, half the @chives{1%bunch}, and juice from half the @lemon{1%unit} into pan with pasta. Divide pasta between plates. Top with remaining bacon, remaining corn, remaining @parmesan cheese{2%tbsp}, remaining chives, and @chili flakes{1%tsp} to taste. Squeeze juice from remaining lemon over top to taste. Serve.