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This creamy and flavor-packed pasta brings together shrimp, smoked sausage, and bacon with a blend of gooey cheeses for a weeknight dinner that feels as indulgent as any restaurant plate.
Going overboard with the cheese made this an unforgettable treat during my last family get-together. Kids and adults kept scraping their bowls asking for more.
Ingredients
- Rotini or any dry pasta shape: Holds the sauce beautifully and adds fun texture
- Heavy cream: Creates that silky rich sauce base look for cream with the fewest added gums in the ingredients
- Fresh grated cheese combination: Gruyère for nuttiness aged white cheddar for tang smoked Gouda for depth mild cheddar for classic meltability grating the cheese yourself makes a huge difference in texture
- Raw shrimp tail off deveined: Tender sweet and takes on flavor easily select shrimp that look firm and smell fresh
- Seafood seasoning: Brightens and boosts the shrimp try Creole blends for a kick
- Smoked sausage: Brings smoky savoriness choose sausage with visible herbs and a snappy casing
- Bacon: Adds crunch and saltiness thick cut works best for bold bacon bits
- Cream cheese: Thickens the sauce and adds a gentle tang
- Pepper and salt: To boost all the flavors use freshly ground pepper if you can
- Italian seasoning: Brings herby warmth and saves time mixing spices
- Fresh garlic: Essential for depth brightens all the other ingredients choose plump cloves
- Garlic powder and onion powder: Layer up that savory flavor without sharpness go for fresh jars for most aroma
- Fresh parsley: Just a sprinkle gives a fresh lift choose perky bright leaves
- Butter: Adds richness and helps the garlic bloom use unsalted to control saltiness
- Olive oil: Helps sear shrimp just until juicy
Instructions
- Sear the Shrimp:
- Cook the shrimp in olive oil with seafood seasoning over medium-high heat for about three minutes per side until they curl into a c shape and turn opaque and pink. Set aside to avoid overcooking.
- Brown the Sausage:
- Sauté the sausage pieces in the same skillet until the edges are golden and caramelized. Remove and reserve with the shrimp.
- Build the Sauce Base:
- Melt butter in a large pan over medium heat. Add minced garlic and gently cook for about one minute until intensely fragrant without letting the garlic brown.
- Incorporate the Creams:
- Add cream cheese to the butter and garlic letting it melt and blend smoothly. Gradually whisk in the heavy cream until the mixture becomes glossy and combined. The cream cheese thickens the sauce and adds body.
- Layer the Seasonings:
- Stir in the garlic powder onion powder Italian seasoning salt and pepper. Keep the heat on low so nothing scorches and flavors blend gently.
- Melt in the Cheese:
- Add grated cheeses a handful at a time stirring after each addition to prevent clumping. When the sauce is luscious and smooth quickly remove from heat to keep it saucy.
- Boil the Pasta:
- Cook rotini in salted boiling water until just al dente about one minute less than package directions. Drain well but do not rinse to keep starches for thickening the sauce.
- Bring It Together:
- Pour the cheese sauce over the drained pasta. Toss gently so every spiral is coated. Gently fold in shrimp sausage and cooked chopped bacon so the proteins stay juicy and the bacon stays crisp.
- Garnish and Serve:
- Scatter fresh parsley and a sprinkle of extra cheese on top for a bright finish. Serve immediately so the cheese stays gooey.
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The blend of Gruyère and smoked Gouda is my secret weapon for sauce with real personality. My family always waits for the cheese stretch with their forks it sparks so much laughter every time we dig in together.
Storage tips
Keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop or in the microwave with a splash of milk to keep it creamy. This is not a freezer-friendly recipe because the dairy can separate.
Ingredient substitutions
Swap in Monterey Jack or Colby for the cheeses if you like something milder. Turkey sausage works well for a lighter spin. You can use half and half in place of cream if you want to cut back on richness but be aware the sauce will be thinner.
Serving suggestions
This pasta needs only a simple side salad or some wilted greens like spinach. A big hunk of garlic bread is welcome for mopping up the cheesy sauce. For a splash of freshness serve with a few lemon wedges.
Cultural context
This recipe draws on Cajun comfort food traditions where seafood sausage and layered cheeses bring the party to the table. The mix of shrimp and sausage is classic for Southern pastas and makes any meal feel like a celebration.
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This backyard favorite has become my signature for cozy gatherings. People always ask for the recipe and the memory of everyone hovering around the stove for taste tests makes it even more special.
Frequently Asked Questions
- → Can I use a different pasta shape?
Yes, penne, fusilli, or farfalle also work well to hold the creamy sauce and mixture of proteins.
- → What type of shrimp should I buy?
Opt for large, raw, deveined shrimp with the tails removed for ease of preparation and best flavor.
- → Is it possible to substitute the cheeses?
Certainly! Monterey Jack or mozzarella may replace Gouda or Gruyère for a milder or stretchier texture.
- → Can I prepare this meal in advance?
Yes, you can assemble in advance and gently reheat, though adding extra cream or broth may refresh the sauce.
- → How do I make it spicier?
Add a pinch of red pepper flakes or use spicy sausage for more heat to balance the creamy richness.
- → What are the best garnishes?
Fresh parsley and extra grated cheese make excellent garnishes, enhancing both flavor and presentation.