One warm summer evening, after helping out at my local community hall’s fund-raiser, I carried home three grocery bags full of ingredients and almost forgot to pick up dinner on the way.
My neighbor, Mrs. Delgado, popped by with two ripe tomatoes from her garden and asked, “Got something special tonight?” I tossed together what I had: pasta, cream, cheese, shrimp, sausage, bacon—ingredients from separate moments in my day.
I remembered teaching my summer cooking class, how we learned flavors build on each other. So I started sautéing bacon, then sausage, then shrimp, letting each add its voice to the skillet. The sweet aroma of garlic met me at the door, and by the time the cheese sauce came together, my kitchen felt like a cozy seaside bistro.
When I served Cheesy Shrimp Sausage Bacon Pasta, Mrs. Delgado and her granddaughter were both grinning. They said it tasted like a beach trip wrapped in a warm hug. That’s the kind of recipe I aim for, simple ingredients turned into moments worth savoring, pulled together from the day’s happenings and shared with friends.
Short Description
Rich and creamy pasta tossed with sautéed shrimp, smoked sausage, and chopped bacon, all brought together in a luscious cheese sauce—comfort food with a coastal twist.
Key Ingredients
Dairy
- 480 ml heavy cream
- 120 g cream cheese
- 200 g freshly grated cheese blend (Gruyère, aged white cheddar, smoked Gouda, mild cheddar)
Seafood
- 10–12 raw shrimp, deveined and peeled
- 5 ml seafood seasoning
Meat
- 1 smoked sausage link, cut into 1.25 cm pieces
- 5 slices bacon, cooked and chopped
Pasta
- 225 g rotini or preferred pasta
Seasonings & Fat
- 1 tbsp Italian seasoning
- 3 cloves garlic, minced
- 5 ml garlic powder
- 2.5 ml onion powder
- 1.25 ml ground black pepper
- 1.25 ml salt
- 2 tbsp unsalted butter
- 30 ml olive oil
Garnish
- Fresh parsley, chopped
Tools Needed
- Large pot for pasta
- Large skillet or sauté pan
- Cheese grater
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Cooking Instructions
Step 1: Cook Pasta
Bring a large pot of salted water to a boil. Add 225 g rotini and cook until al dente (check package instructions). Drain, reserve a bit of pasta water, and set aside.
Step 2: Sauté Bacon and Sausage
In a large skillet over medium heat, cook chopped bacon until crisp. Remove and drain on paper towel. Add sausage pieces, cook until lightly browned, then remove and set aside.
Step 3: Cook Shrimp
Season shrimp with seafood seasoning. In same pan, add 30 ml olive oil over medium-high heat. Cook shrimp 2–3 minutes per side until opaque and curled. Remove and set aside.
Step 4: Build Cheese Sauce
Melt 2 tbsp butter in skillet over medium heat. Add minced garlic and sauté until fragrant (~1 minute). Add 120 g cream cheese and 480 ml heavy cream. Stir until smooth.
Add garlic and onion powders, Italian seasoning, salt, and pepper. Gently whisk in 200 g cheese blend until melted and creamy. If too thick, add reserved pasta water one tablespoon at a time.
Step 5: Combine Everything
Toss pasta into the cheese sauce. Add bacon, sausage, and shrimp. Mix gently to coat everything evenly. Remove from heat.
Step 6: Serve and Garnish
Transfer to a serving dish. Sprinkle chopped parsley and extra cheese. Serve hot.
Troubleshooting Tips
Sauce too thick? Add pasta water slowly until desired consistency.
Cheese clumps? Keep heat moderate and whisk continuously.
Shrimp overcooked? Cook until just opaque—shrimp cook quickly.
Why You’ll Love This Recipe
Rich & Satisfying: Creamy sauce meets smoky meats and tender shrimp.
One-Pot Wonders: Easy cleanup since everything goes into one pan.
Dinner Crowd-Pleaser: Hearty comfort food perfect for diverse tastes.
Customizable: Swap pasta shape or use half heavy cream, half milk for a lighter sauce.
Balanced Flavors: Seafood seasoning and Italian seasoning add aromatic depth.
Mistakes to Avoid & Solutions
Sauce splitting: Keep heat medium and stir while melting cheese.
Rubbery shrimp: Don’t overcook—remove shrimp once opaque.
Soggy pasta: Drain well and toss immediately into sauce.
Too salty: Use unsalted butter and check seasoning before serving.
Serving and Pairing Suggestions
Serve plated or family-style in the skillet.
Pair with a crisp green salad or roasted vegetables to balance richness.
Add garlic bread or crusty baguette for soaking up sauce.
Enjoy with chilled white wine or sparkling water with lemon.
Storage and Reheating Tips
To Store: Cool and refrigerate in airtight container for up to 3 days.
To Reheat: Warm pasta on stovetop over low heat, adding a splash of milk or water to restore creaminess.
Freezing: Not recommended, cream sauces don’t freeze well.
FAQs
1. Can I use milk instead of heavy cream?
Yes, use half milk, half cream for a lighter sauce, though texture will be thinner.
2. Can I use pre-cooked shrimp?
Yes, add at the end just to warm through to avoid overcooking.
3. Can I swap rotini for another pasta?
Absolutely, penne, fusilli, or farfalle work well with this sauce.
4. Want more veggies?
Stir in spinach or peas in the last minute of sauce-making for extra color and nutrients.
5. Is this dish very heavy?
Rich and creamy, yes, but you can reduce the cream to 240 ml and add 240 ml milk for lightness.
Tips & Tricks
Grate your own cheese for better melt and flavor.
Use bacon drippings in the pan for added depth in sauce.
Let pasta rest 30 seconds after tossing in sauce—it absorbs flavors more fully.
Garnish with fresh parsley or chives for brightness.
Clean skillet while sauce simmers to save time later.
Recipe Variations
1. Lighter Version
Use 240 ml heavy cream + 240 ml milk. Use less cheese (150 g) and skip bacon.
2. Spicy Kick
Add ½ tsp red pepper flakes to sauce and top with sliced jalapeños.
3. Veggie Boost
Sauté bell peppers and mushrooms with garlic before adding cream.
4. Seafood Lover’s Dream
Increase shrimp to 15 and add scallops or crab meat for a richer seafood profile.
Final Thoughts
As I stirred together bits of my day, the church fundraiser, Mrs. Delgado’s fresh tomatoes, the leftover bits in my fridge, I realized cooking this dish was like weaving a quiet tapestry of shared moments. Every forkful reminded me that simple ingredients, when treated with care, can bring unexpected delight.
I watched my neighbor’s granddaughter take that first bite with wide eyes, and I knew I’d done something right. This pasta is rich, comforting, and personal, the kind of meal that doesn’t just fill your belly, but stays with you long after the plate is empty.
Cheesy Shrimp Sausage Bacon Pasta
Print ThisIngredients
- Dairy
- 480 ml heavy cream
- 120 g cream cheese
- 200 g freshly grated cheese blend (Gruyère, aged white cheddar, smoked Gouda, mild cheddar)
- Seafood
- 10–12 raw shrimp, deveined and peeled
- 5 ml seafood seasoning
- Meat
- 1 smoked sausage link, cut into 1.25 cm pieces
- 5 slices bacon, cooked and chopped
- Pasta
- 225 g rotini or preferred pasta
- Seasonings & Fat
- 1 tbsp Italian seasoning
- 3 cloves garlic, minced
- 5 ml garlic powder
- 2.5 ml onion powder
- 1.25 ml ground black pepper
- 1.25 ml salt
- 2 tbsp unsalted butter
- 30 ml olive oil
- Garnish
- Fresh parsley, chopped
Instructions
Step 1: Cook Pasta
Boil salted water, cook 225 g rotini until al dente. Drain, reserve some pasta water.
Step 2: Cook Bacon & Sausage
Fry chopped bacon until crisp. Remove. Brown sausage pieces in same pan. Set aside.
Step 3: Cook Shrimp
Season shrimp. Sauté in olive oil (2–3 min per side) until opaque. Remove.
Step 4: Make Cheese Sauce
Melt butter, sauté garlic. Add cream cheese and heavy cream. Stir until smooth. Season, then whisk in cheese until melted. Thin with pasta water if needed.
Step 5: Combine
Add pasta, bacon, sausage, and shrimp to sauce. Toss gently to coat.
Step 6: Serve
Transfer to dish, top with parsley and extra cheese. Serve warm.
