Creamy Bacon and Shrimp Pasta

Dec 12, 2018 | Gourmet, Kid-friendly, Pasta & Grains, Pescatarian | By Jane Majerus


Delicious Shrimp Pasta sautéed in a homemade creamy sauce with bacon, spinach and garlic. If you love seafood pasta, you'll love this recipe!


Wild Patagonian Pink Raw Shrimp

Wild Patagonian Pink Raw Shrimp

Recipe Level


Cooking Time




Recipe rate

Rate Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.25 out of 5)


  • 1 pound Wild Patagonian Pink™ Shrimp-Peeled, Tail-Off, thawed and drained according to package directions*
  • 8 oz dried Campanelle pasta, cooked according to package directions
  • 1 tbsp butter
  • 2 slices bacon, diced or cut into slices
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ cup white wine, Chardonnay preferred
  • 1 cup heavy cream
  • 5 oz baby spinach
  • ½ cup freshly grated parmesan cheese
  • Salt and ground black pepper to taste

To make


Heat a large skillet over medium-high heat. Add butter and melt. Add bacon and cook about 3-4 minutes while stirring. Add shallots and cook for 1 minute. Stir in garlic until fragrant, about 30 seconds. Add wine and heavy cream, stirring frequently about 10 minutes to reduce sauce. Add thawed shrimp and cook 5 minutes. Add spinach and stir until wilted. Stir in pasta and heat until hot and cream sauce is reduced. Stir in shredded parmesan cheese, season with salt and pepper to taste. * If you are unable to find Wild Patagonian Pink™ Shrimp you can substitute with any Aqua Star raw, peeled, tail-off shrimp.

Serving Suggestions

Serve with garlic bread and salad.