Creamy Baked Shrimp Pasta with Cream Cheese

Baked Cream Cheese Pasta with Shrimp is a creamy, comforting pasta dinner made with tender shrimp, roasted cherry tomatoes, fresh garlic, and a rich cream cheese sauce. Everything comes together with simple ingredients, making this baked shrimp pasta an easy choice for a weeknight meal that still feels special.

An Easy Creamy Pasta with Shrimp

Cream cheese is one of the easiest ways to create a smooth, velvety pasta sauce without standing over the stove whisking and simmering. In this recipe, the cream cheese bakes in the oven with juicy cherry tomatoes, garlic, dried herbs, and olive oil. As the tomatoes roast, they soften and burst, releasing their sweet juices into the dish.

Once the cream cheese is hot and softened, it is stirred together with the roasted tomatoes and garlic to make a rich, creamy sauce. The cooked pasta and shrimp are then folded in, along with a little reserved pasta water to loosen the sauce and help it coat every bite.

The result is a flavorful baked cream cheese pasta with shrimp that is creamy, savory, and bright from the roasted tomatoes. It is easy enough for busy evenings, but satisfying enough to serve when you want something cozy and delicious.

What You’ll Need

This creamy shrimp pasta uses everyday ingredients, and the preparation is very straightforward. Small pasta shapes work especially well because they hold the sauce nicely and mix easily with the shrimp and tomatoes.

• Pasta: Small shells are a great choice for this recipe, but elbow macaroni or another small pasta shape will also work.
• Shrimp: Use raw shrimp that have been peeled and deveined. You will need about 12 ounces.
• Cream Cheese: One 8-ounce block of cream cheese creates the creamy base for the sauce.
• Tomatoes: Cherry tomatoes roast beautifully and add sweetness and moisture. Grape tomatoes may also be used.
• Garlic: Fresh minced garlic gives the best flavor. If needed, garlic powder can be used as a substitute.
• Dried Herbs: Dried oregano and thyme add a simple, savory flavor. Basil, parsley, or dill can also be used if preferred.
• Olive Oil: Extra virgin olive oil adds richness and helps the tomatoes roast well.
• Salt and Pepper: Season to taste at the end so the flavors are balanced.

Can I use frozen shrimp?

• Yes. Use large raw frozen shrimp that are shelled and deveined. Add them to the pasta water and cook for about three minutes instead of two, or until the shrimp are pink and cooked through.

How to Make Cream Cheese Pasta with Shrimp

This baked cream cheese pasta is simple to prepare. The shrimp cook directly in the pasta water during the last couple of minutes, saving time and keeping the recipe easy.

1. Cook the pasta and shrimp. Preheat the oven to 425˚F. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Two minutes before the pasta is done, add the shrimp to the pot. Cook until the shrimp are pink and cooked through. Reserve ½ cup of pasta water, then drain the pasta and shrimp.
2. Bake the sauce ingredients. While the pasta cooks, place the cream cheese in the center of a large baking dish. Arrange the cherry tomatoes and minced garlic around it. Sprinkle with oregano and thyme, then drizzle everything with olive oil. Bake for 25 to 30 minutes, or until the cream cheese is soft and the tomatoes have started to burst.
3. Make the creamy sauce. Remove the baking dish from the oven. Stir the softened cream cheese with the roasted tomatoes and garlic until the sauce is smooth and creamy.
4. Combine and serve. Add the cooked pasta and shrimp to the baking dish. Pour in ¼ cup of the reserved pasta water and stir well. Add more pasta water if the sauce needs to be loosened. Season with salt and pepper to taste, then serve warm.

Tips for Success

A few simple tips will help you get the best texture and flavor from this creamy baked pasta with shrimp.

• Do not overcook the shrimp: Shrimp cook quickly. Once they turn pink and opaque, drain them with the pasta and add them to the sauce.
• Save the pasta water: The starchy pasta water helps the cream cheese sauce become silky and easier to toss with the pasta.
• Add vegetables: Small broccoli florets, peas, matchstick carrots, or finely diced red bell pepper can be added to the pasta water if you want more vegetables in the dish.
• Make it meatless: If you prefer, you can leave out the shrimp and enjoy the same creamy tomato pasta without seafood.

Serving Suggestions

This baked shrimp pasta is filling on its own, but it also pairs well with simple sides. A crisp green salad, roasted vegetables, or warm dinner rolls are all good choices. Breadsticks are also helpful for scooping up any extra creamy sauce left in the dish.

• Soup: A mild, savory soup makes a comforting starter before a creamy pasta dinner.
• Vegetables: Roasted sugar snap peas or other lightly roasted vegetables pair nicely with shrimp and pasta.
• Rolls or bread: Soft rolls, garlic bread, or breadsticks make this meal feel complete.

How to Store and Reheat Leftovers

• Store leftover baked cream cheese pasta with shrimp in an airtight container in the refrigerator for up to three days.
• To reheat, place the pasta in a covered skillet over low heat. Stir occasionally until warmed through. If the sauce seems too thick or dry, add a splash of milk, cream, or water to loosen it.

Can I Freeze Pasta with Shrimp?

• Cream cheese sauces can sometimes separate after freezing and thawing, so the texture may not be exactly the same. However, some people still have success freezing this type of pasta.
• Cool the pasta to room temperature, but do not leave it out for more than one hour. Place individual portions in freezer-safe bags or containers and freeze for up to three months.
• Thaw in the refrigerator before reheating. Stir well as it warms, and add a little liquid if needed to bring the sauce back together.

Baked Cream Cheese Pasta with Shrimp

Ripe cherry tomatoes and fresh garlic are baked with cream cheese, then tossed with pasta and tender shrimp for an easy creamy dinner.

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 6

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

Instructions

• Preheat the oven to 425˚F.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
• Two minutes before the pasta is finished, add the shrimp to the pot and cook until the shrimp are pink and cooked through.
• Reserve ½ cup of the pasta water, then drain the pasta and shrimp.
• Place the cream cheese in the center of a large baking dish.
• Arrange the tomatoes and garlic around the cream cheese.
• Sprinkle oregano and thyme over the top, then drizzle with olive oil.
• Bake for 25 to 30 minutes, or until the cream cheese is soft and the tomatoes have begun to burst.
• Remove the dish from the oven and stir until the cheese is smooth and everything is combined.
• Add the cooked pasta and shrimp, along with ¼ cup of the reserved pasta water. Stir to coat everything in the sauce.
• Add more pasta water if needed to thin the sauce.
• Season with salt and pepper, taste, and adjust as needed.
• Serve warm.

Nutrition

Calories: 328kcal
| Carbohydrates: 34g
| Protein: 8g
| Fat: 18g

Nutritional information is an estimate and provided as a courtesy. Values may vary depending on the ingredients and tools used.

More Pasta Recipes

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• One Pot Jambalaya Pasta
• Creamy Baked Pasta with Zucchini and Mushrooms