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Penne Pasta With Shrimp, Bacon, and Peas

Rachel loves simple recipes, especially when the results are delicious and loved by the whole family. This recipe fits the bill.

This penne pasta recipe will be loved by the whole family.

This penne pasta recipe will be loved by the whole family.

Shrimp Pasta With Peas and Bacon

This dish is perfect for fall, the season when you want to spend time outdoors as much as you can before it gets too cold (lots of leaves to clean up, dead flowers to pull, and bushes to insulate with a layer of leaves around them).

So, you don't want to spend a lot of time with dinner, especially since all of the cooking holidays are coming up; you will be doing plenty of cooking.

I found this recipe in one of my cookbooks, but I had to change it a little because there were ingredients in it that my husband would not like. This recipe is for four people, but I made it for two: my husband and me. My husband doesn't always love every recipe I try, but he did like this one a lot.


  1. As you can see in one of the pictures, I used quick cooking pasta. It cooks in three minutes. A real time saver in any meal. It's really good too. I have used it in several dishes.
  2. Don't throw out the grease from the bacon, it adds a lot to the taste of the dish.
  3. You don't have to defrost the peas. I just chipped away at the frozen peas in a box and put it back in the freezer for another time. If you defrost the whole package, it will go to waste because you don't need a lot of it.

Cook Time

Prep timeCook timeReady inYields

15 min

15 min

30 min

Yields 4 servings


  • 1 lb. penne pasta
  • 1/2 cup frozen peas
  • 1 lb shrimp, raw and peeled
  • 1 1/2 tablespoon butter
  • 1/4 lb. bacon, cut into pieces
  • Salt and freshly ground pepper, to taste
  • 3 tablespoons grated Parmesan cheese


  1. Cook pasta in boiling salted water. Unless you are using the quick cook pasta, then cook it after step two.
  2. In a large frying pan, sauté bacon until the fat melts and the bacon is crispy. Add the peas and sauté for 1 to 2 minutes before stirring in the shrimp. Cook, stirring until just done. Add butter and lower the heat so that the butter melts slowly.
  3. Add the cooked pasta to the pan, and then grate the cheese, salt, and freshly ground black pepper. If it looks a little dry, add about 1/2 cup of the pasta water. Toss and serve.