Sometimes, dinner ideas come from what’s already in the fridge. It was a Thursday evening, I had just come back from the grocery store with no clear plan in mind, just a couple of shrimp, a pack of smoked sausage on sale, and some bacon I didn’t want to waste. The weather had been grey and sticky all day, and I craved something hearty but still a little indulgent. Something with cheese, obviously.
I tossed the protein trio onto the counter and glanced at a half-used carton of cream, a block of cream cheese, and a random collection of fancy cheeses I’d been saving for “someday.” Well, that day had clearly come. I boiled some rotini, grabbed a big skillet, and decided to trust my gut. What came out of it was hands down one of the most comforting, flavor-packed pasta dishes I’ve ever made and it came together without a recipe or a plan.
The kids went silent when they took their first bites, and my husband looked at me with the “don’t change a thing” face. It’s rich, creamy, slightly smoky from the bacon and sausage, and the shrimp? That little briny bite just sends it over the top.
It’s the kind of meal that feels like it took hours, but it’s actually very doable on a weeknight. And if you’re a fan of big flavor, stretchy cheese, and one-pan ease, you’re going to love this pasta just as much as we do.
Short Description
Cheesy Shrimp Sausage Bacon Pasta is a rich, comforting one-pan dish layered with smoky sausage, crispy bacon, and juicy shrimp tossed in a velvety cheese sauce. Perfect for weeknights or casual family dinners.
Key Ingredients
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 pasta of choice
Dairy
- 480 ml heavy cream
- 120 g cream cheese
- 200 g freshly grated cheese blend (Gruyère, aged white cheddar, smoked Gouda, mild cheddar)
Seasonings
- 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
Fats & Oils
- 2 tbsp unsalted butter
- 30 ml olive oil
Herbs
- Fresh parsley, chopped, for garnish
Tools Needed
- Large skillet
- Medium saucepan
- Pasta pot
- Slotted spoon
- Tongs
- Whisk
- Cutting board and knife
Cooking Instructions
Step 1: Season and Cook the Shrimp
Pat the shrimp dry with paper towels. Sprinkle evenly with seafood seasoning. Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 2–3 minutes per side, until pink and curled. Remove and set aside.
Step 2: Brown the Sausage
In the same skillet, add the sausage pieces and cook until browned and edges are slightly crispy. Remove and keep with the shrimp.
Step 3: Cook the Bacon
In a separate pan, cook the bacon until crisp. Transfer to paper towels, drain, and chop. Set aside.
Step 4: Boil the Pasta
Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and reserve.
Step 5: Make the Cheese Sauce
Using the same skillet from earlier, melt the butter over medium heat. Sauté minced garlic for 1 minute, just until fragrant. Stir in cream cheese and heavy cream, whisking until smooth.
Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Gradually add the grated cheese blend, whisking until melted and velvety.
Step 6: Combine Everything
Add the cooked pasta to the cheese sauce and toss to coat. Fold in the shrimp, sausage, and chopped bacon. Stir gently until evenly combined and warmed through.
Step 7: Garnish and Serve
Transfer to a large serving bowl or individual plates. Top with freshly chopped parsley and more shredded cheese if desired. Serve immediately while hot and gooey.
Why You’ll Love This Recipe
Loaded with Flavor: Bacon, shrimp, and sausage create layers of smoky, savory, and briny flavors.
Comfort in Every Bite: That rich cheese sauce hugs every piece of pasta for ultra-cozy comfort food.
Easy to Make: All ingredients are simple and the whole dish comes together in under an hour.
Great for Leftovers: It reheats beautifully, just add a splash of cream or milk.
Family-Approved: Even picky eaters ask for seconds.
Mistakes to Avoid & Solutions
Overcooking Shrimp
Problem: Shrimp gets rubbery fast.
Solution: Cook only 2–3 minutes per side until just opaque. Remove immediately.
Lumpy Cheese Sauce
Problem: Cold cheese or cream cheese added too quickly can clump.
Solution: Let cream cheese soften before adding. Add cheese slowly and whisk gently over low heat.
Too Thick Sauce
Problem: Sauce becomes too thick when cooled.
Solution: Stir in a splash of warm milk or cream to loosen before serving.
Burning Garlic
Problem: Garlic turns bitter if burned.
Solution: Sauté garlic for just 30–60 seconds. Watch it like a hawk.
Not Salting Pasta Water
Problem: The dish tastes under-seasoned.
Solution: Heavily salt the boiling water for flavorful pasta.
Serving and Pairing Suggestions
Serve As: A cozy main course
Great Pairings:
Garlic bread or crusty French rolls
Light salad with lemon vinaigrette
Roasted green beans or broccoli
Serving Style: Perfect for family-style dinners or individual plates with a sprinkle of extra cheese and parsley
Storage and Reheating Tips
Storage:
Store leftovers in airtight containers in the fridge for up to 3 days.
Reheating:
Microwave: Reheat in 45-second intervals with a splash of milk or cream.
Stovetop: Warm over low heat, adding liquid to restore creamy texture.
Avoid reheating shrimp repeatedly—it can toughen. Remove if needed before reheating, then add after.
FAQs
1. Can I use frozen shrimp?
Yes, just thaw and pat dry thoroughly before seasoning and cooking.
2. What other pasta shapes work well?
Rotini holds sauce beautifully, but penne, shells, or bowtie pasta work just as well.
3. Can I make this dish spicy?
Definitely! Add crushed red pepper flakes to the sauce or toss sliced jalapeños with the shrimp.
4. Is there a lighter version?
Swap heavy cream for half-and-half and reduce cheese by 1/3. Use turkey bacon and chicken sausage for less fat.
5. Can I prep this ahead of time?
You can cook everything and store separately. Assemble and reheat just before serving for the best texture.
Tips & Tricks
Use freshly grated cheese for better melting and flavor, avoid the pre-shredded kind.
Let cream cheese soften before adding to the skillet; it blends more easily.
Deglaze the skillet with a splash of pasta water or broth to lift flavor from the pan.
Reserve some pasta water to adjust sauce consistency if needed.
Cut sausage slightly thicker for juicy bites that hold their shape.
Recipe Variations
Cajun Kick
Add 1 tsp Cajun seasoning to the shrimp and sauce.
Toss in diced bell peppers for extra color and heat.
Creamy Tuscan Style
Stir in 100 g sun-dried tomatoes and 2 cups baby spinach before mixing with pasta.
Finish with a touch of nutmeg for depth.
Low-Carb Version
Swap rotini with spiralized zucchini or cooked spaghetti squash.
Keep the sauce and meats the same for a keto-friendly meal.
Veggie-Forward
Replace shrimp with mushrooms or roasted cauliflower.
Use veggie sausage and smoked tempeh bacon for a meatless twist.
Final Thoughts
This pasta is one of those meals that you come back to when you need something that feels like a warm hug in a bowl. It’s rich, bold, and filling without being fussy or complicated. I love that it brings together seafood and comfort food so effortlessly—and more importantly, so affordably.
You don’t need fancy skills or rare ingredients to make this work, just a bit of heart and a craving for something satisfying.
It’s also flexible enough to handle your mood, craving heat? Toss in spice. Want to lighten it up? Swap out the cream. I’ve shared this recipe with a few moms in my neighborhood, and they all told me the same thing: their families cleaned their plates. And that, for me, is always the sign of a keeper.
Now it’s your turn, make it, tweak it, share it. That’s how good food lives on in every kitchen.
Cheesy Shrimp Sausage Bacon Pasta
Ingredients
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 pasta of choice
Dairy
- 480 ml heavy cream
- 120 g cream cheese
- 200 g freshly grated cheese blend Gruyère, aged white cheddar, smoked Gouda, mild cheddar
Seasonings
- 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
Fats & Oils
- 2 tbsp unsalted butter
- 30 ml olive oil
Herbs
- Fresh parsley chopped, for garnish
Instructions
- Pat shrimp dry, season with seafood seasoning, and sauté in olive oil for 2–3 minutes per side. Set aside.
- In the same skillet, cook sausage until browned and slightly crispy. Remove and set aside.
- In another pan, cook bacon until crisp. Drain on paper towels, chop, and set aside.
- Cook rotini in salted boiling water until al dente. Drain and set aside.
- Melt butter in the skillet, sauté garlic for 1 minute. Stir in cream cheese and heavy cream until smooth. Add spices and whisk in grated cheese until melted.
- Add pasta to the sauce. Fold in shrimp, sausage, and bacon. Stir until evenly mixed and heated through.
- Garnish with chopped parsley and extra cheese. Serve hot.
