Look, I’m not gonna lie to you — this is NOT health food. This is straight-up comfort food gold that happens when you throw the holy trinity of protein (shrimp, sausage, bacon) into a pan with pasta and enough cheese to make your lactose-intolerant friend weep with envy. It’s the kind of dish that makes you forget your New Year’s resolutions and remember why carbs are actually a gift from the universe. My neighbor asked for the recipe after smelling it through the walls. True story.
Why You’ll Love This Recipe
It’s basically three amazing proteins having a cheese party in your mouth.
Takes less than 30 minutes but tastes like you slaved over it all day.
One-pot wonder — minimal cleanup, maximum flavor.
Impressive enough for date night, easy enough for Tuesday.
The smoky bacon + spicy sausage + tender shrimp combo is chef’s kiss.
You can customize the heat level without starting a family revolt.
The Good Stuff You’ll Need
For the Pasta:
- 12 oz penne or rigatoni (go for the good stuff)
- Salt for pasta water
For the Protein Party:
- 4 slices thick-cut bacon, chopped
- 8 oz Italian sausage, casings removed
- 1 lb large shrimp, peeled and deveined
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt + pepper to taste
For the Flavor Base:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth if you’re being responsible)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to your heat tolerance)
For the Cheese Situation:
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 cup shredded mozzarella
- 2 tbsp cream cheese (trust me on this one)
For Finishing:
- Fresh parsley, chopped
- Extra parmesan for the cheese addicts
- Lemon wedges for serving
Let’s Do This
Step 1: Get That Pasta Going
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
Step 2: Bacon Magic
In a large, heavy-bottomed skillet or Dutch oven, cook chopped bacon over medium heat until crispy (about 5-6 minutes). Remove with a slotted spoon and set aside. Leave about 2 tbsp of bacon fat in the pan — this is liquid gold, people.
Step 3: Sausage Time
Add the sausage to the same pan, breaking it up with a spoon. Cook until browned and cooked through (about 5-7 minutes). Remove and set aside with the bacon.
Step 4: Shrimp Show
Season shrimp with paprika, garlic powder, salt, and pepper. In the same pan (noticing a pattern here?), cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Step 5: Build the Base
Add diced onion to the pan and sauté until softened (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
Pour in the wine (or broth) and scrape up any browned bits from the bottom of the pan. Add diced tomatoes, oregano, and red pepper flakes. Simmer for 3-4 minutes.
Step 6: Cream Dream
Lower heat to medium-low. Stir in heavy cream and cream cheese, whisking until smooth. Add parmesan and mozzarella, stirring until melted and creamy.
Step 7: The Grand Finale
Return bacon, sausage, and shrimp to the pan. Add cooked pasta and toss everything together. If it looks too thick, add reserved pasta water a little at a time until you reach creamy perfection.
Taste and adjust seasoning — more cheese? More heat? You’re the boss.
Step 8: Serve and Bask in Glory
Plate it up and top with fresh parsley and extra parmesan. Serve with lemon wedges on the side.
Serving Suggestions
Serve with a crisp Caesar salad to cut through all that richness.
Garlic bread is basically mandatory here.
A nice Pinot Grigio or Chardonnay pairs beautifully.
Have napkins ready — this gets messy in the best way.
Switch It Up
Spice It Up: Add some Cajun seasoning to the shrimp or toss in some jalapeños.
Veggie Boost: Throw in some spinach or sun-dried tomatoes at the end.
Different Cheese: Try sharp cheddar or gouda for a different flavor profile.
Lighter Version: Use half-and-half instead of heavy cream (but honestly, why?).
Make-Ahead Tips
You can prep all the proteins ahead of time and store them separately.
The sauce can be made a day ahead — just reheat gently and add the pasta.
Leftovers keep 2-3 days in the fridge. Reheat with a splash of cream or milk.
Questions People Actually Ask
Q: Can I use frozen shrimp? A: Absolutely! Just thaw them completely and pat dry before seasoning.
Q: What if I can’t find Italian sausage? A: Any spicy sausage works — chorizo, andouille, or even spicy breakfast sausage.
Q: Can I make this without wine? A: Yes! Use chicken broth or even just skip it entirely. The dish won’t suffer.
Q: Is there a way to make this healthier? A: You could use turkey sausage, less bacon, and half-and-half… but then again, life’s short.
Q: Can I freeze this? A: Not recommended — the cream sauce gets weird when frozen. Just make what you’ll eat in a few days.
Print
Cheesy Shrimp Sausage Bacon Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Look, I’m not gonna lie to you — this is NOT health food. This is straight-up comfort food gold that happens when you throw the holy trinity of protein (shrimp, sausage, bacon) into a pan with pasta and enough cheese to make your lactose-intolerant friend weep with envy. It’s the kind of dish that makes you forget your New Year’s resolutions and remember why carbs are actually a gift from the universe. My neighbor asked for the recipe after smelling it through the walls. True story.
Ingredients
For the Pasta:
- 12 oz penne or rigatoni (go for the good stuff)
- Salt for pasta water
For the Protein Party:
- 4 slices thick-cut bacon, chopped
- 8 oz Italian sausage, casings removed
- 1 lb large shrimp, peeled and deveined
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt + pepper to taste
For the Flavor Base:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine (or chicken broth if you’re being responsible)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to your heat tolerance)
For the Cheese Situation:
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 cup shredded mozzarella
- 2 tbsp cream cheese (trust me on this one)
For Finishing:
- Fresh parsley, chopped
- Extra parmesan for the cheese addicts
- Lemon wedges for serving
Instructions
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
In a large, heavy-bottomed skillet or Dutch oven, cook chopped bacon over medium heat until crispy (about 5-6 minutes). Remove with a slotted spoon and set aside. Leave about 2 tbsp of bacon fat in the pan — this is liquid gold, people.
Add the sausage to the same pan, breaking it up with a spoon. Cook until browned and cooked through (about 5-7 minutes). Remove and set aside with the bacon.
Season shrimp with paprika, garlic powder, salt, and pepper. In the same pan (noticing a pattern here?), cook shrimp for 2-3 minutes per side until pink and cooked through. Remove and set aside.
Add diced onion to the pan and sauté until softened (about 3-4 minutes). Add minced garlic and cook for another minute until fragrant.
Pour in the wine (or broth) and scrape up any browned bits from the bottom of the pan. Add diced tomatoes, oregano, and red pepper flakes. Simmer for 3-4 minutes.
Lower heat to medium-low. Stir in heavy cream and cream cheese, whisking until smooth. Add parmesan and mozzarella, stirring until melted and creamy.
Return bacon, sausage, and shrimp to the pan. Add cooked pasta and toss everything together. If it looks too thick, add reserved pasta water a little at a time until you reach creamy perfection.
Taste and adjust seasoning — more cheese? More heat? You’re the boss.
Plate it up and top with fresh parsley and extra parmesan. Serve with lemon wedges on the side.
Notes
Serve with a crisp Caesar salad to cut through all that richness.
Garlic bread is basically mandatory here.
A nice Pinot Grigio or Chardonnay pairs beautifully.
Have napkins ready — this gets messy in the best way.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: ~650 kcal
- Carbohydrates: ~45g
- Protein: ~42g