Baked Cream Cheese Pasta with Shrimp
A delightful dish that merges the gooey goodness of cream cheese with pasta and fresh shrimp, perfect for families and gatherings.
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.
Notes
To store leftovers, allow the pasta to cool completely, then transfer to an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the oven or microwave.