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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!
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. 😛
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
Will you give this shrimp and bacon pasta recipe a go?
Talk to me in the comments below!
Shrimp and Bacon Pasta
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.
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Everyone LOVED this!
Wonderful!!
Easy but impressive enough to serve when company comes over and very delicious!!
Thank you, Kelly!! 🙂 I’m glad you enjoyed it!!
I’m making your recipe tonight 👍
Hope you enjoy it! 🙂
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.
Wonderful! So glad you liked it.
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.
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.
So happy you found me, Jennifer!! 🙂 Thanks for leaving me a review, and let me know if you make anything else. XO
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
Wonderful! Haha I’m so glad your son liked it too! 🙂
Hi I’m in the uk and not sure what you mean by Italian seasoning… is it a powder?
Thanks!
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.
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!!!
I’m so happy that you enjoyed it! Love the shrimp stock idea!
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!!
Oh wow, I am so happy to hear that, Andrea! Thanks for taking the time to leave me a review! XO