Baked Cream Cheese Pasta with Shrimp is a delightful dish that merges the gooey goodness of cream cheese with pasta and the freshness of shrimp. This comforting recipe is perfect for families, small gatherings, or simply when you’re craving something delicious yet easy to prepare. With just a few ingredients, you can create a meal that will impress everyone at the dinner table.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it combines creamy cheese with the succulence of shrimp, creating a rich and satisfying dish. Second, it’s baked, which means you can spend more time with your loved ones while it cooks. Finally, it uses simple ingredients that you may already have in your pantry, making it an affordable option for any weeknight dinner.
How to Make Baked Cream Cheese Pasta with Shrimp
Ingredients:
- 8 to 10 ounces small shells pasta (or elbow macaroni)
- 12 ounces raw shrimp (shells removed and deveined)
- 1 block (8 ounces) cream cheese
- 1 pint cherry tomatoes
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper (to taste)
Directions:
- Preheat the oven to 425˚F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Two minutes before the pasta is done, drop in the shrimp and cook until the shrimp are pink and cooked through.
- Reserve ½ cup of pasta water, then drain the rest.
- Meanwhile, place the cream cheese in the middle of a large baking dish.
- Add the tomatoes and garlic around the block of cream cheese.
- Sprinkle the oregano and thyme all over, then drizzle with olive oil.
- Bake for 25 to 30 minutes, or until the cream cheese is soft and the tomatoes have started to burst.
- Remove from the oven and stir until the cheese is smooth and everything is well combined.
- Add the cooked pasta and shrimp to the cheesy sauce along with ¼ cup of reserved pasta water; stir to combine.
- Add more pasta water if needed to thin out the sauce.
- Season with salt and pepper; taste and adjust seasoning as needed.
- Serve.
How to Serve Baked Cream Cheese Pasta with Shrimp
Serve Baked Cream Cheese Pasta with Shrimp warm, garnished with fresh herbs or a sprinkle of parmesan cheese if you like. This dish is delicious on its own but pairs wonderfully with a side salad or garlic bread for a complete meal.
How to Store Baked Cream Cheese Pasta with Shrimp
To store leftovers, allow the pasta to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through.
Tips to Make Baked Cream Cheese Pasta with Shrimp
- Make sure the shrimp are cooked through but not overcooked to keep them tender.
- Experiment with different types of pasta for a fun twist.
- Feel free to add more vegetables, like spinach or bell peppers, for added nutrition and flavor.
Variation
You can replace shrimp with cooked chicken or make it vegetarian by using more vegetables like zucchini or bell peppers. You can also try adding different herbs for a flavor twist.
FAQs
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used! Just make sure to thaw them completely before cooking.Can I prepare this recipe ahead of time?
Yes, you can assemble the dish ahead of time and bake it just before serving. It may need a few extra minutes in the oven if it’s cold from the refrigerator.What if I don’t have cherry tomatoes?
You can use diced regular tomatoes or even sun-dried tomatoes if you prefer. Just adjust the cooking time as needed.
Enjoy making and sharing your Baked Cream Cheese Pasta with Shrimp! It’s a simple yet flavorful dish that everyone will love.
Baked Cream Cheese Pasta with Shrimp
Ingredients
Pasta and Shrimp
- 8-10 ounces small shells pasta (or elbow macaroni)
- 12 ounces raw shrimp (shells removed and deveined) Can use frozen shrimp, thawed before cooking
Creamy Sauce
- 1 block (8 ounces) cream cheese
- 1 pint cherry tomatoes Can substitute with diced regular tomatoes or sun-dried tomatoes
- 3 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons extra virgin olive oil
- to taste Salt and freshly ground black pepper Adjust according to preference
Instructions
Preparation
- Preheat the oven to 425˚F.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
- Two minutes before the pasta is done, drop in the shrimp and cook until the shrimp are pink and cooked through.
- Reserve ½ cup of pasta water, then drain the rest.
Baking
- Place the cream cheese in the middle of a large baking dish.
- Add the tomatoes and garlic around the block of cream cheese.
- Sprinkle the oregano and thyme all over, then drizzle with olive oil.
- Bake for 25 to 30 minutes, or until the cream cheese is soft and the tomatoes have started to burst.
- Remove from the oven and stir until the cheese is smooth and everything is well combined.
- Add the cooked pasta and shrimp to the cheesy sauce along with ¼ cup of reserved pasta water; stir to combine.
- Add more pasta water if needed to thin out the sauce.
- Season with salt and pepper; taste and adjust seasoning as needed.
- Serve warm, garnished with fresh herbs or a sprinkle of parmesan cheese if desired.
