Cheesy Shrimp Sausage Bacon Pasta with Gouda and Rotini (Print version)

Smoky sausage, crisp bacon, tender shrimp, and rotini tossed in a creamy Gouda cheese sauce for a rich family pasta dinner.

# Ingredients:

For the pasta and proteins

01 - 8 oz (225 g) rotini pasta
02 - 5 slices thick-cut bacon, chopped
03 - 8 oz (225 g) smoked sausage, sliced into 1/2-inch rounds
04 - 12 oz (340 g) large raw shrimp, peeled and deveined
05 - 1 teaspoon seafood seasoning
06 - 1 tablespoon olive oil, if needed

For the Gouda cheese sauce

07 - 2 tablespoons (28 g) unsalted butter
08 - 3 cloves garlic, minced
09 - 4 oz (115 g) cream cheese, cubed and softened
10 - 2 cups (480 ml) heavy cream
11 - 1 teaspoon Italian seasoning
12 - 1 teaspoon garlic powder
13 - 1/2 teaspoon onion powder
14 - 1/4 teaspoon black pepper
15 - 1/4 teaspoon kosher salt, plus more for pasta water
16 - 1 cup (100 g) freshly grated smoked Gouda
17 - 3/4 cup (85 g) freshly grated white cheddar
18 - 1/2 cup (55 g) freshly grated Gruyere
19 - 1/4 cup reserved pasta water, plus more as needed
20 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook the rotini until al dente, then reserve 1/2 cup pasta water and drain.
02 - Add the chopped bacon to a large skillet and cook over medium heat until crisp, 6-8 minutes. Transfer to a paper towel-lined plate and leave about 1 tablespoon fat in the skillet.
03 - Add the smoked sausage to the skillet and cook for 3-4 minutes, turning once or twice, until browned at the edges. Transfer to the plate with the bacon.
04 - Pat the shrimp dry and season with seafood seasoning. Add olive oil if the skillet is dry, then sear shrimp over medium-high heat for 1-2 minutes per side until pink and opaque. Transfer to a clean plate.
05 - Reduce heat to medium-low. Melt the butter in the skillet, add the garlic, and cook for about 30 seconds until fragrant. Whisk in the cream cheese and heavy cream until smooth.
06 - Stir in Italian seasoning, garlic powder, onion powder, pepper, and salt. Add smoked Gouda, white cheddar, and Gruyere by handfuls, stirring until melted before adding more. Keep the heat low.
07 - Add the rotini to the sauce and toss to coat, adding reserved pasta water a little at a time until glossy. Fold in the sausage, bacon, and shrimp. Garnish with parsley and serve hot.

# Good to know:

01 - Best served right away while the cheese sauce is loose and glossy.
02 - Use freshly grated cheese for the smoothest sauce.
03 - Reserve pasta water before draining the rotini.

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