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    Home » Recipes

    Shrimp and Bacon Pasta

    Published: Jul 23, 2018 / Updated: Feb 2, 2020 / 46 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This shrimp and bacon pasta recipe is fresh and full of flavor. The creamy tomato sauce is to die for, and this dish is ready in only 30 minutes!

    creamy shrimp and bacon pasta in a white bowl

    I love a creamy sauce with fresh tomato. My creamy tomato salmon pasta is quite similar, and that's one of my favorites. You still get your creamy sauce, but the tomato brightens it a bit, and so it tastes much less heavy. I guess you'd call it a rosé sauce (not to be confused with the wine!).

    This shrimp pasta with tomato is very fast and straightforward. It's one of those pasta dishes that work if you want something a bit different and more elevated on a busy weeknight, but it's also good enough for when you've got company.

    Those are my favorite types of dishes to create!

    I don't go overboard with the bacon here. It's just enough to let you know it's there, but not enough for it to be too much. I'd say we've got a really nice balance of flavors in this pasta.

    I finished it off with a bit of fresh parsley and some parmesan cheese. I find these items necessary on most pasta dishes. Obviously. 😛

    close-up of creamy shrimp and bacon pasta with grated parmesan and parsley garnish

    Pro tip: Feel free to take the tails off the shrimp prior to cooking them. I usually do when I am not staging photos. I've heard that it's a pet peeve of some people when they see shrimp tails in finished dishes.

    I leave them on because I actually find it easier to photograph shrimp with the tails on. It adds some extra color and texture. Now you know if you were curious. 🙂

    Love easy shrimp recipes? Try these:

    • Tomato Spinach Shrimp Pasta
    • Shrimp and Mushroom Pasta Recipe
    • Shrimp Pasta in a Rosé Sauce
    • Easy Creamy Shrimp and Broccoli Pasta
    • Easy Creamy Tuscan Shrimp Recipe

    creamy shrimp and bacon pasta in a skillet with parsley garnish

    Will you give this shrimp and bacon pasta recipe a go?

    Talk to me in the comments below!

    This easy, creamy shrimp pasta with bacon is the perfect weeknight treat or easy dinner party recipe! The sauce is brightened with fresh tomato. Garlic and white wine make the sauce extra delicious. 

    Shrimp and Bacon Pasta

    This shrimp and bacon pasta recipe is fresh and full of flavor. The creamy tomato sauce is to die for, and this dish is ready in only 30 minutes!
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Prevent your screen from going dark

    Ingredients
     

    • 8 ounces uncooked pasta
    • 1 pound medium or large shrimp thawed & peeled (remove tails if desired)
    • 4 strips bacon cut into small pieces
    • 1 medium tomato diced finely
    • 1 large clove garlic minced
    • 1 teaspoon Dijon mustard
    • 2 dashes Italian seasoning
    • 1/4 cup chicken broth or dry white wine
    • 1 cup heavy/whipping cream
    • 1/2 cup freshly grated parmesan cheese
    • Salt & pepper to taste
    • Fresh parsley chopped (optional)

    Instructions
     

    • Boil a large, salted pot of water for the pasta. Cook al dente according to package directions.
    • Prep your bacon (I use kitchen shears to make it easy to cut it up). Fry the bacon over medium-high heat in a skillet until crispy (7-10 mins.). Take the bacon out of the pan and set aside.
    • Drain most of the bacon fat from the pan, but keep a little bit in for flavor. Add the tomato, garlic, Dijon mustard, Italian seasoning, and chicken broth to the pan. Give it a good stir and let it simmer for about 1-2 minutes.
    • Add the cream to the pan. Let it cook for 5 minutes (so it reduces & thickens). If it's bubbling like crazy, turn down the heat.
    • Add the shrimp and bacon to the pan. Let it cook for another 4-5 minutes or until the shrimp have cooked through.
    • Drain the pasta and add it to the pan, tossing until it's nicely coated in the sauce.
    • Stir in the parmesan cheese and season with salt & pepper as needed. Garnish with parsley if using.

    Notes

    • I used large shrimp (41-50/lb. size) in this recipe. Smaller shrimp will work too.
    Keyword shrimp and bacon pasta
    Author Natasha Bull
    « Panzanella Salad Recipe
    Classic Macaroni Salad Recipe »

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    1. DeAndrea says

      July 17, 2022 at 6:30 PM

      5 stars
      Mmmmm, so good!

      Reply
      • Miranda @ Salt & Lavender says

        July 17, 2022 at 8:16 PM

        So happy you enjoyed it, DeAndrea!

        Reply
    2. Christine says

      May 9, 2022 at 1:40 PM

      5 stars
      Prepared as written. On the table in less than 30 minutes. Quick and delicious! Really loved the fresh tomato.

      Reply
      • Natasha says

        May 9, 2022 at 1:57 PM

        Awesome!! I'm so glad it was a hit, Christine! 🙂

        Reply
    3. Jen says

      November 3, 2021 at 3:49 PM

      5 stars
      This was wonderful! Definitely making it again!

      Reply
      • Natasha says

        November 3, 2021 at 3:56 PM

        I'm so glad to hear it!! Thanks for your review, Jen! 🙂

        Reply
    4. Diane says

      September 26, 2021 at 4:49 PM

      5 stars
      Everyone LOVED this!

      Reply
      • Natasha says

        September 26, 2021 at 5:03 PM

        Wonderful!!

        Reply
    5. Kelly Fox says

      July 22, 2021 at 10:11 PM

      5 stars
      Easy but impressive enough to serve when company comes over and very delicious!!

      Reply
      • Natasha says

        July 23, 2021 at 7:30 AM

        Thank you, Kelly!! 🙂 I'm glad you enjoyed it!!

        Reply
    6. Mary Lou says

      March 28, 2021 at 3:28 PM

      I’m making your recipe tonight 👍

      Reply
      • Natasha says

        March 28, 2021 at 5:12 PM

        Hope you enjoy it! 🙂

        Reply
    7. Jo Anne Goodnight says

      February 26, 2021 at 7:04 PM

      5 stars
      Loved this recipe! Easy to prep in advance. Whole meal came together in 20-30 mins. I used light cream but otherwise followed the recipe to a “T”. Definitely a keeper.

      Reply
      • Natasha says

        February 26, 2021 at 9:53 PM

        Wonderful! So glad you liked it.

        Reply
    8. Tricia Shingler says

      January 20, 2021 at 4:24 PM

      5 stars
      Fabulous recipe!! I couldn’t decide between the shrimp or salmon, so I added both!! I was told by my husband to hang onto this recipe so we can have it again. Thank you so much for sharing it with us.
      I wanted to upload a pic, but I can’t figure out how. Lol.

      Reply
    9. Jennifer says

      January 16, 2021 at 3:57 PM

      Hi there! I’m new to your site. I searched for shrimp and bacon and this recipe came up. It was delicious! Will definitely be making again and trying more of your recipes.

      Reply
      • Natasha says

        January 16, 2021 at 5:28 PM

        So happy you found me, Jennifer!! 🙂 Thanks for leaving me a review, and let me know if you make anything else. XO

        Reply
    10. Donna Hascup says

      September 19, 2020 at 4:52 PM

      5 stars
      This was a really good recipe. Huge hit with my family. Especially love the addition of Dijon mustard. This will be on repeat in our home for a while. I told my son it was a recipe for company and he said no it’s a recipe for every week. Really really good! Thanks for sharing

      Reply
      • Natasha says

        September 19, 2020 at 6:45 PM

        Wonderful! Haha I'm so glad your son liked it too! 🙂

        Reply
    11. Jess says

      September 18, 2020 at 9:34 AM

      Hi I’m in the uk and not sure what you mean by Italian seasoning... is it a powder?
      Thanks!

      Reply
      • Natasha says

        September 18, 2020 at 9:37 AM

        Hi Jess! It's a dry herb blend. It's basically an all-purpose seasoning that has balanced flavor and eliminates the need for adding individual herbs (lots of different brands sell it in North America). It typically contains basil, marjoram, oregano, rosemary, and thyme. Feel free to use anything similar or just a small pinch of whatever dried herbs you have on hand.

        Reply
    12. Aulia says

      April 26, 2020 at 11:16 AM

      5 stars
      Cooked this for today's dinner and it was AWESOME!!! I made a couple change such as using shrimp stock (with all the heads and skins) and using beef bacon, but its still delish none the less. Definitely will make more of this, and getting creative with the protein, in the future! Thank you and take care!!!

      Reply
      • Natasha says

        April 26, 2020 at 12:03 PM

        I'm so happy that you enjoyed it! Love the shrimp stock idea!

        Reply
    13. Andrea says

      February 19, 2020 at 10:25 AM

      5 stars
      This recipe is restaurant quality! I made is last week and doubled it, everyone loved it including one super picky teen. She brought leftovers for lunch and her friends asked to try it and couldn’t believe it was homemade. It has been asked for again, this time with thin chicken instead of shrimp. Thank you for the wonderful recipe!!

      Reply
      • Natasha says

        February 19, 2020 at 10:26 AM

        Oh wow, I am so happy to hear that, Andrea! Thanks for taking the time to leave me a review! XO

        Reply
    14. Mimi says

      December 7, 2019 at 8:22 PM

      5 stars
      Excellent recipe. I used the suggested wine instead of chicken broth to brighten things up. Only alteration I made was garlic powder instead of garlic clove because I like the concentrated garlic flavor. Will be making again!

      Reply
      • Natasha says

        December 8, 2019 at 6:37 PM

        Wonderful! So glad you liked it, Mimi!

        Reply
    15. Penny says

      August 29, 2019 at 6:18 PM

      Good recipe, thanks

      Reply
      • Natasha says

        August 29, 2019 at 6:23 PM

        You're welcome!

        Reply
    16. Zoe R. says

      June 2, 2019 at 2:29 PM

      This was delicious and easy to make. I made a couple of substitutions due to lack of ingredients. Instead of the tomato I used canned diced tomatoes with Italian seasonings and instead of the chicken broth or white wine I used chicken bullion with a little water. I plan to add this recipe to my rotation.

      Reply
      • Natasha says

        June 4, 2019 at 11:47 AM

        I'm so glad you liked it! 🙂

        Reply
    17. Julie Kadelbach says

      April 18, 2019 at 6:02 PM

      Made this fabulous dish! And we don’t care for Dijon but I have a thing you make as is first time and glad I did, was not over bearing. Thank you for a winner!!

      Reply
      • Natasha says

        April 19, 2019 at 3:07 PM

        I am so glad it worked out, Julie!! 🙂

        Reply
    18. Anne Lane says

      February 4, 2019 at 8:52 PM

      Hi Natasha. I haven't made this yet. In hoping to this week . Can I make it all up and leave it warning in the oven? Thank you in advance.

      Reply
      • Natasha says

        February 4, 2019 at 9:02 PM

        Hi Anne! Hmm... I'm a little concerned that the cream sauce may go a little weird. It can separate and just not taste as good.

        Reply
    19. Betsy says

      December 28, 2018 at 2:46 PM

      3 stars
      Hi! I just made this dish. Lovely foundation, however, for those who would like a lighter, less mustard-y sauce ...these are the changes I made and it turned out delicious! note: I made the original recipe and tasted the sauce before adding the shrimp, bacon, and noodles. I was very glad I did because whew! it was rich and had a strong mustard flavor. I saved about half of the original sauce, and added to the pan 1/4 c. sour cream, 1/2-3/4 c. whole milk, 1/2 Tbsp. poppy seeds, and some extra chopped veggies, namely mushrooms and asparagus. Nice meal in one dish! Thank you, Natasha, for a beautiful beginning to a dish I can call my own! I will definitely search through your recipes and see what else I can find that is more closely suited to my own specific tastes. Blessing in 2019!

      Reply
      • Natasha says

        December 28, 2018 at 7:06 PM

        Hmm I never noticed it tasting overly mustard-y... there's only a teaspoon in there amongst all the other ingredients. Maybe I just love Dijon? Haha. I guess cutting the amount in half next time may be in order? Thanks for your suggestions - maybe they will help another reader. I wish you a great 2019 also. 🙂

        Reply
    20. lauren says

      December 21, 2018 at 11:14 AM

      Are there healthier alternatives to the whipping cream here? (and in some of your chicken recipes?)
      thanks!

      Reply
      • Natasha says

        December 21, 2018 at 11:26 AM

        Hi Lauren! You could try half-and-half (plenty of readers have subbed it in various recipes of mine and it seemed to work), but honestly it's just not the same without the fat content in the cream consistency-wise. And if it's a particularly lemony sauce, the half-and-half (or if you use milk) can break and curdle from the citrus unfortunately.

        Reply
      • Amy Tassone says

        June 22, 2020 at 12:56 PM

        I always use full fat coconut milk as the "cream" substitute. I skim off the top of the can for the cream part. And you can't taste the coconut flavor at all (or at least I don't notice it)! But you still get the creamy texture and flavor effect.

        Reply
    21. Barb says

      December 20, 2018 at 5:41 PM

      5 stars
      Just made this for dinner....easy and delicious! I licked the plate much to my husband’s dismay!

      Reply
      • Natasha says

        December 21, 2018 at 8:31 AM

        So happy you liked it! Haha... I do the same thing to my husband's dismay. 😛

        Reply
    22. Cindy S says

      July 25, 2018 at 10:15 AM

      5 stars
      This looks amazing!! Just found you from the site The Food Charlatan, she recommended you and from what I can see I will be staying, hope you like company cause I'm not in any hurry to leave.!!...lol

      Reply
      • Natasha says

        July 25, 2018 at 10:21 AM

        Welcome to my blog, Cindy. I am VERY happy for you to stick around! 🙂 Karen is great... I just saw she wrote about the Lizard People thing. Too funny.

        Reply
    23. Lynn | The Road to Honey says

      July 23, 2018 at 10:06 AM

      Such a lovely meal Natasha. I love that it is the perfect quick weeknight meal but could also do double duty as an elegant meal for a dinner party. As for the tails. . .well. . .they are always left on at restaurants likely for the same reason.

      Reply
      • Natasha says

        July 23, 2018 at 10:24 AM

        Thanks, Lynn!! Haha right?!

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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