Cheesy Shrimp Sausage Bacon (Print Version)

Creamy pasta with shrimp, sausage, bacon, and a blend of cheeses for a rich and flavorful dinner.

# What You'll Need:

→ Pasta

01 - 8 ounces rotini pasta

→ Seafood

02 - 12 ounces raw shrimp, peeled and deveined
03 - 1 teaspoon seafood seasoning

→ Meats

04 - 200 grams smoked sausage, sliced
05 - 4 slices thick-cut bacon

→ Cheeses

06 - 50 grams Gruyère cheese, freshly grated
07 - 50 grams aged white cheddar cheese, freshly grated
08 - 50 grams smoked Gouda cheese, freshly grated
09 - 50 grams mild cheddar cheese, freshly grated
10 - 2 ounces cream cheese

→ Dairy & Cream

11 - 180 milliliters heavy cream
12 - 3 tablespoons unsalted butter

→ Produce & Herbs

13 - 3 cloves fresh garlic, minced
14 - 2 teaspoons Italian seasoning
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 2 tablespoons fresh parsley, chopped

→ Oils & Seasonings

18 - 2 tablespoons olive oil
19 - Salt and black pepper to taste

# Steps to Follow:

01 - Pat shrimp dry and season evenly with seafood seasoning. Heat olive oil in a large skillet over medium-high heat and sear shrimp until opaque and curled, about 3 minutes per side. Remove from skillet and set aside.
02 - In the same skillet, add sliced sausage and sauté until edges turn golden and slightly caramelized, approximately 5 to 7 minutes. Remove and keep with shrimp.
03 - In a separate pan, cook bacon slices over medium heat until crisp. Drain on paper towels and chop into bite-sized pieces.
04 - Bring a large pot of salted water to a boil. Add rotini and cook until just al dente, about one minute less than package instructions. Drain thoroughly without rinsing.
05 - Melt butter in the skillet over medium heat. Add minced garlic and cook gently for about one minute until fragrant, avoiding browning.
06 - Stir in cream cheese until melted and smooth. Gradually whisk in heavy cream until the mixture becomes glossy and combined.
07 - Add garlic powder, onion powder, Italian seasoning, salt, and pepper. Maintain low heat to meld flavors without scorching.
08 - Incorporate grated cheeses gradually, stirring continuously until the sauce is smooth and luscious. Remove from heat promptly to prevent graininess.
09 - Toss cooked pasta with cheese sauce until evenly coated. Gently fold in shrimp, browned sausage, and chopped bacon to retain their texture.
10 - Transfer to serving dish, sprinkle with fresh parsley and extra grated cheese if desired. Serve immediately while warm.

# Additional Notes:

01 - Grating cheese fresh enhances sauce texture and meltability.
02 - Pat shrimp dry thoroughly before searing to achieve optimal browning.
03 - Remove sauce from heat as soon as cheese melts to maintain smoothness.
04 - Leftovers can be refrigerated up to three days; reheat gently with a splash of milk to refresh creaminess.

Go Back