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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein17% · 44g
Carbs38% · 97g
Fat45% · 51g
8g
Fiber
2340mg
Sodium
4.2g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
65th pctl
More protein than 65% of 1,474 meals
Protein density
4.2g /100cal
Leaner than 33% of meals
vs Pork average
11% heavier
This1060
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Easy Prep
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Seafood Stock Concentrate
Cream Cheese
Lemon
Shrimp
Garlic
Parmesan Cheese
Chives
Smoked Paprika
Chili Flakes
Cheese Roux Concentrate
Spaghetti
Bacon
Corn
Cooking Oil
Butter
Sugar
How to make it
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.
2
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.
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).
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.
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, and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes.Reduce heat to medium low; whisk in cream cheese until thoroughly combined.
6
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 reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
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.
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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.
2
Step 2
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.
3
Step 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).
4
Step 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.
5
Step 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, and stock concentrate. Cook, whisking, until slightly thickened, 2-3 minutes.Reduce heat to medium low; whisk in cream cheese until thoroughly combined.
6
Step 6
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 reserved pasta cooking water a splash at a time.) Taste and season with salt and pepper.
7
Step 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.
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Creamy Shrimp & Bacon Spaghetti is a prepared meal from . One serving provides 1060 calories with 44 g of protein, representing about 53 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
Spaghetti is a long, thin, solid, cylindrical pasta. It serves as a staple food of traditional Italian cuisine and is made of milled wheat—sometimes enriched with vitamins and minerals—and water, with the authentic Italian version typically requiring durum-wheat semolina. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
1060Calories
44gProtein
97gCarbs
51gFat
8gFiber
2340mgSodium
Daily calorie contribution53% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Creamy Shrimp & Bacon Spaghetti?
Creamy Shrimp & Bacon Spaghetti contains 1060 calories and 44 g of protein per serving.
Which meal service offers Creamy Shrimp & Bacon Spaghetti?
Creamy Shrimp & Bacon Spaghetti is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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