Baked Cream Cheese Pasta with Shrimp
Shells and shrimp tossed in a blistered tomato and cream cheese sauce.
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.
Notes
Substitutions: Diced tomatoes or sun dried tomatoes can replace cherry tomatoes. Use elbow macaroni for shells.
Tips: Add pasta water a splash at a time and cook the shrimp only until opaque.
Storage: Refrigerate up to 3 days. Do not freeze.