This baked cream cheese pasta with shrimp turns one block of cream cheese, a pint of cherry tomatoes, and a few pantry herbs into a rich, blistered tomato sauce that coats every shell.
While the tomatoes pop and the cheese softens in the oven, you boil the pasta and shrimp on the stove, so dinner needs very little hands on time. Stir everything together and you have a creamy meal ready in about 40 minutes.
Table of Contents
Why This Cream Cheese Pasta with Shrimp Recipe Works
Baking the cream cheese whole with tomatoes and garlic concentrates their flavor. The tomatoes pop and release sweet juice that blends into the cheese for a naturally tangy, silky sauce.
The shrimp cook right in the pasta water during the last two minutes, so there is no extra pan to wash. They stay tender because they spend such a short time in the heat.
Reserved pasta water is the secret to the texture. Its starch helps the sauce cling to the shells and lets you adjust the thickness exactly as you like.
Ingredients for Cream Cheese Pasta with Shrimp
- 10 oz small pasta shells or elbow macaroni
- 12 oz raw shrimp, peeled and deveined
- 1 block (8 oz) cream cheese
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 2 tbsp extra virgin olive oil
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup pasta cooking water, reserved
- Fresh herbs or grated parmesan, for garnish (optional)
Cream cheese. Use a full fat block rather than a spreadable tub so it softens without turning watery.
Cherry tomatoes. They pop quickly in the oven and add sweetness. Diced regular tomatoes or sun dried tomatoes also work.
Shrimp. Frozen shrimp are fine if fully thawed and patted dry before they go in the pot.
Pasta shells. Small shapes hold the sauce well, and elbow macaroni is a good swap.
Dried herbs. Oregano and thyme give an Italian leaning flavor that complements the tomatoes.
How to Make Cream Cheese Pasta with Shrimp
1. Heat the oven Heat the oven to 425 degrees F.
2. Boil the pasta Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
3. Add the shrimp Two minutes before the pasta is done, drop in the shrimp and cook until they are pink and opaque, with an internal temperature of 145 degrees F. Reserve 1/2 cup of the pasta water, then drain.
4. Set up the baking dish Place the cream cheese in the center of a large baking dish. Arrange the tomatoes and garlic around it.
5. Season the dish Sprinkle the oregano and thyme over everything and drizzle with the olive oil.
6. Bake until blistered Bake for 25 to 30 minutes, until the cream cheese is soft and the tomatoes have pop and begun to blister.
7. Make the sauce Remove the dish from the oven and stir until the cheese melts into the tomatoes and forms a smooth sauce.
8. Combine everything Add the pasta and shrimp with 1/4 cup of the reserved water and stir. Add more water if the sauce is too thick, then season with salt and pepper.
9. Finish and serve Serve warm with fresh herbs or a sprinkle of parmesan if you like.
How to Serve Cream Cheese Pasta with Shrimp
Serve the pasta hot with a fresh Italian house salad and warm fluffy homemade dinner rolls for dipping into the sauce. Roasted greens such as air fryer asparagus add a bright contrast, and a tall glass of strawberry pineapple mojito makes a refreshing drink pairing.
How to Store and Reheat Cream Cheese Pasta with Shrimp
Let the pasta cool, then transfer it to an airtight container within 2 hours. Refrigerate for up to 3 days. Reheat in the oven or microwave until steaming hot and 165 degrees F, adding a splash of water or milk to loosen the sauce. Freezing is not recommended because the cream cheese sauce can turn grainy.
Tips and Variations for Cream Cheese Pasta with Shrimp
Salt the pasta water well. It seasons the pasta from the inside and lets you use less salt in the sauce.
Do not overcook the shrimp. They only need two minutes in the pasta pot, so pull them out as soon as they curl and turn pink.
Use a dish with room. A large baking dish lets the tomatoes roast instead of steaming.
Stir thoroughly. Mash the cream cheese into the tomatoes until no white streaks remain.
Thin as needed. Add reserved pasta water a splash at a time to loosen the sauce.
Try other add ins. Spinach, olives, or roasted peppers fit well with this sauce.
Prep ahead. Assemble the baking dish earlier in the day and refrigerate until ready to roast.
Handle shrimp safely. Keep raw shrimp refrigerated until cooking. For general leftover guidance, the University of Wisconsin Extension leftovers guidance is a useful reference.
Frequently Asked Questions About Cream Cheese Pasta with Shrimp
Can I make cream cheese pasta with shrimp ahead of time?
You can assemble the baking dish a few hours early and keep it in the refrigerator. Boil the pasta and shrimp right before the dish comes out of the oven.
Which pasta shape should I use for cream cheese pasta with shrimp?
Small shells, elbow macaroni, penne, or rotini all catch the sauce well.
Can I freeze cream cheese pasta with shrimp?
Freezing is not recommended because the sauce can turn grainy and the shrimp lose their texture. Refrigerate leftovers and finish them within 3 days.
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat them dry before cooking.
Can I use low fat cream cheese?
Full fat cream cheese melts smoothly and stays creamy. Reduced fat versions can turn grainy when baked.
Baked Cream Cheese Pasta with Shrimp
Equipment
- Large baking dish
- Large pot
- Colander
- Wooden spoon
Ingredients
Main Ingredients
- 10 oz small pasta shells or elbow macaroni
- 12 oz raw shrimp peeled and deveined
- 8 oz cream cheese 1 block
- 1 pint cherry tomatoes
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 2 tbsp extra virgin olive oil
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ½ cup pasta cooking water reserved
- 2 tbsp grated parmesan optional, for garnish
Instructions
Cooking
- Roast. Set the cream cheese block in a baking dish with the tomatoes and garlic around it, season with the herbs, drizzle with oil, and bake at 425 degrees F for 25 to 30 minutes until the tomatoes pop.
- Boil. Cook the pasta in salted water, adding the shrimp for the last 2 minutes until pink and opaque, then save 1/2 cup of the water and drain.
- Blend the sauce. Stir the roasted cheese and tomatoes until smooth.
- Toss. Add the pasta, shrimp, and 1/4 cup pasta water, adding more to loosen, then season with salt and pepper.
- Serve. Garnish with fresh herbs or parmesan.
