Step 1

Cook spaghetti in salted water until al dente according to package directions. Reserve 1/2 cup cooking liquid and drain pasta. Do not rinse it.

Step 2

Cook bacon in a large non-stick pan over medium heat until crispy, about 3-4 minutes. Remove to a bowl with a slotted spoon leaving bacon fat in pan. You should have approximately 2 Tablespoons of bacon fat. If you have less, add 1 Tablespoon of olive oil to the pan.

Step 3

Pat dry the shrimp and toss with paprika, salt, and black pepper. Add to the pan in a single layer and cook over medium heat for 1-2 minutes per side or until cooked through. Immediately transfer to the same bowl as bacon.

Step 4

Add corn and garlic, and cook until garlic is fragrant, about 1-2 minutes, while stirring. Sprinkle flour over corn and cook, stirring, about 1 minute. Add reserved cooking liquid and broth; bring to a simmer and cook for 2 minutes.

Step 5

Add half and half, red pepper flakes and season with salt and pepper, to taste. Cook, stirring occasionally, until sauce is reduced and thickened, about 3-4 minutes.

Step 6

Turn off heat and stir in pasta, bacon, and shrimp with any liquid from the bowl to the pan; toss to coat with the sauce. Stir in Parmesan cheese and basil. Serve with more Parmesan cheese, red pepper flakes, and lemon wedges.