This One-Pan Bacon Shrimp Pasta is a hearty, delicious, dairy-free 30-minute meal. It all cooks in one pan, making clean-up a breeze!
Bacon + Pasta + Shrimp = my three favorite foods in the whole wide world!
I’ve been cooking up various versions of this recipe for so many years. This version is one of my favorite recipes because everything is cooked together in one pan. Less mess, less fuss!
Bacon Shrimp Pasta
This pasta recipe is SO simple, yet truly satisfying. I love making this when I’m craving comfort food, fast.
The salty bacon balanced the succulent shrimp and light “cream” sauce.
And, it’s all dairy-free!
What you need to make this one-pan pasta recipe
Bacon – use center cut bacon for the best flavor. I do not recommend using turkey bacon or other alternative bacon as it just won’t add the same flavor or texture to this dish.
Shrimp – you can use medium to large sized fresh or frozen shrimp. If you are using frozen shrimp, simply thaw out before cooking.
Pasta – I’ve made this with several different types of pasta and found that pappardelle or tagliatelle pasta works best with this recipe. However, you can also use linguine or fettuccine.
Coconut milk – this is where the sauce gets its creaminess from.
Dry white wine OR chicken broth – this not only adds liquid to help cook the pasta in one pan, it also helps temper and balance the coconut flavor from the coconut milk. In a pinch you can use water, but it won’t be as flavorful as if you used white wine or chicken broth. Personally, I always use white wine.
Mustard – a little bit of Dijon mustard adds a nice little zing and tang to the sauce.
Lemon juice – fresh lemon juice adds some nice acidity and balance to the dish. You can also use refrigerated store-bought lemon juice if you don’t have any fresh lemons on hand.
Garlic – the recipe calls for one clove but I have started using two. I love garlic and it truly adds so much nice flavor to this particular pasta recipe! So start with one, and if you find you could use more garlic too, use two cloves the next time you make it!
Herbs – the thyme and oregano also help balance the flavors of this dish.
Exact measurements and detailed instructions can be found in the printable recipe card at the bottom of this post!
Tips for making this bacon shrimp pasta
This recipe is awesome because it cooks all in one pan: the shrimp, herbs, pasta, everything! Less mess to clean and makes for a nice, streamlined cooking process.
Use a medium to large non-stick pan. I use my Daterra Cucina 11″ non-stick ceramic skillet (pictured above).
Feel free to adjust the liquid measurement as needed. Depending on exactly where your heat is set, the pan you are using, and the pasta you are using, you may find that the liquid cooks faster. In that case, simply add more hot broth or water, in small amounts at a time, until the pasta is cooked to your liking.
The nutritional yeast adds a nutty, “cheesy” flavor to the dish without adding any dairy.
You can also sprinkle some dairy-free parmesan-style grated “cheese”(linking to my favorite here).
If you want less of a coconut flavor: try using less coconut milk, then add more chicken broth or water.
What wine pairs with this seafood pasta recipe?
Serve a light-bodied, refreshing Pinot Gris or Pinot Grigio with this bacon shrimp pasta dish.
More Easy Pasta Recipes
- Lemon Garlic Shrimp Pasta
- The Ultimate Creamy Dairy-Free Mac and Cheese
- Instant Pot Tuscan Chicken Pasta (Dairy-Free)
- Dairy-Free, Vegan Alfredo Sauce With Fettuccine
- Easy, Hearty Italian Sausage Pasta
Dairy-Free Bacon Shrimp Pasta
- 5 slices bacon, chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1/4 cup dry white wine or chicken broth
- 1 can coconut milk (14.5 ounce can)
- 1/2 cup nutritional yeast
- 8 ounces pasta – tagliatelle, fettuccine, linguine, or wide egg noodles
- 1 cup chicken broth or water* (up to 2 cups; see NOTES)
- 1 cup shrimp, deveined, peeled, tails off
- 1 tablespoon lemon juice
- salt and pepper
- 1 tablespoon fresh parsley, chopped (optional)
- In a large skillet, cook bacon over medium-high heat. Once cooked to your preference, remove with a slotted spoon to a plate and set aside. If there is excess bacon grease left in the pan, drain until there's 1 tablespoon left.
- Add garlic, mustard, herbs and wine (or chicken broth) to the pan. Simmer on low-medium for 1-2 minutes, just until the garlic is softened.
- Add coconut milk and nutritional yeast, stir together until the nutritional yeast flakes have combined with the sauce.
- Increase the heat to medium-high, add pasta to the pan. Slowly pour in 1 cup of broth or water, and cook for about 6-8 minutes, stirring regularly to move the pasta around in the liquid to ensure even cooking. *NOTE: if you find your liquid is cooking down faster than your pasta is cooking, add more broth or water in 1/4 cup increments, up to 2 cups total
- Add shrimp and cook until pink on both sides, about 3-4 minutes.
- Once cooked, squeeze lemon juice over the pasta and toss to combine. Season with salt and pepper, then sprinkle with fresh parsley and serve immediately.
- If your liquid cooks down faster than the pasta cooks: Most of the liquid is soaked up by the pasta as it cooks, however, depending on your pasta and your pan, the liquid may cook down faster before the pasta is cooked. If this is the case, add more broth or water in 1/4 cup increments. I’ve added up to 2 cups of water total to ensure the pasta is cooked to our preference, and the liquid always cooks down just enough to create a shiny, creamy sauce!