Baked Cream Cheese Pasta with Shrimp

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Baked Cream Cheese Pasta with Shrimp 

Overview

Baked Cream Cheese Pasta with Shrimp is a simple and comforting dish made with roasted cherry tomatoes, garlic, shrimp, and pasta. Everything is baked together with a block of cream cheese to create a smooth, velvety sauce.

Ingredients

  • Small shell pasta (or another small pasta shape)
  • 12 ounces cleaned and deveined shrimp
  • 8 ounces cream cheese
  • Cherry tomatoes (or grape tomatoes)
  • 2 to 3 cloves garlic, minced
  • Dried oregano
  • Dried thyme
  • Olive oil
  • Salt and black pepper

Instructions

1. Cook the Pasta and Shrimp

  1. Preheat the oven to 425°F (220°C).
  2. Bring a large pot of salted water to a boil.
  3. Cook the pasta according to package directions until al dente.
  4. Two minutes before the pasta is done, add the shrimp to the pot. Cook until the shrimp are pink and opaque.
  5. Reserve ½ cup of pasta water. Drain the pasta and shrimp.

2. Bake the Cream Cheese and Tomatoes

  1. Place the block of cream cheese in the center of a baking dish.
  2. Scatter the cherry tomatoes and garlic around it.
  3. Sprinkle with oregano and thyme.
  4. Drizzle with olive oil.
  5. Bake for 25 minutes, until the cream cheese is soft and lightly golden, and the tomatoes begin to burst.

3. Combine

  1. Remove the baking dish from the oven.
  2. Stir the cream cheese and roasted tomatoes together until smooth.
  3. Add the pasta and shrimp.
  4. Add about ¼ cup of the reserved pasta water to loosen the sauce (add more if needed).
  5. Season with salt and pepper.

4. Serve

Serve warm immediately.

Tips

  • Do not overcook the shrimp; overcooking makes them rubbery.
  • You may add small vegetables such as peas, broccoli florets, or diced bell peppers to the pasta water.
  • The dish can be made without shrimp if desired.

Storage

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in a covered skillet over low heat with a splash of milk or water if needed.

Freezing

Freezing cream cheese pasta may cause some separation, but it can still work:

  • Cool the pasta completely.
  • Portion into freezer bags.
  • Freeze for up to 3 months.
  • Thaw in the refrigerator and stir well when reheating.

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