Cheesy Shrimp Sausage Bacon Skillet
A flavorful one-pan dish featuring juicy shrimp, smoky sausage, crispy bacon, and creamy melted cheese, perfect for a hearty dinner or sharing with friends.
Equipment
- 1 large skillet
- 1 slotted spoon
Ingredients
- 1/2 lb shrimp peeled and deveined
- 1/2 lb smoked sausage sliced
- 6 to 8 slices bacon chopped
- 1 tablespoon olive oil optional
- 1 small onion finely chopped
- 2 to 3 garlic cloves minced
- 1 cup heavy cream or half-and-half
- 1 1/2 to 2 cups shredded cheese cheddar, Monterey Jack, or blend
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for heat
- Optional garnish: chopped parsley or green onions
Instructions
- Heat a large skillet over medium heat and cook chopped bacon until crisp. Remove bacon and set aside, leaving some fat in the pan.
- Add smoked sausage slices to the same skillet and cook 3 to 4 minutes until lightly browned. Remove and set aside with the bacon.
- If needed, add olive oil to the skillet. Sauté chopped onion about 3 minutes until softened, then stir in minced garlic and cook until fragrant, about 30 to 60 seconds.
- Add shrimp to the skillet and cook 2 to 3 minutes until just turning pink. Season lightly with salt and pepper.
- Pour in heavy cream and bring to a gentle simmer. Gradually stir in shredded cheese until melted and smooth. Season sauce with salt, pepper, and red pepper flakes if using.
- Return cooked bacon and sausage to the skillet. Gently stir to coat ingredients in cheesy sauce and warm through for 2 to 3 minutes.
- Serve hot directly from the skillet or over rice, pasta, or mashed potatoes. Garnish with chopped parsley or green onions if desired.
Notes
- Use a sharp cheddar and Monterey Jack blend for best flavor and meltiness.
- Add hot sauce or cayenne for extra spice.
- Incorporate bell peppers, spinach, or peas for added texture and color.
- Store leftovers in the fridge up to 3 days; reheat gently to keep sauce creamy.