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!


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  • 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.