Baked Cream Cheese Pasta with Shrimp
Ripe cherry tomatoes and fresh garlic are baked with cream cheese and then tossed with pasta and shrimp.
Servings: 6
Calories: 328kcal
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 oven to 425˚F.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- 2 minutes before the pasta is done, drop in the shrimp and cook until shrimp is pink and cooked through.
- Reserve ½ cup of pasta water, then drain out the rest.
- In the meantime place cream cheese in the middle of a large baking dish.
- Add tomatoes and garlic around the block of cream cheese.
- Sprinkle oregano and thyme all over, then drizzle with oil.
- Bake for 25 to 30 minutes, or until cream cheese is soft, and tomatoes have started to burst.
- Remove from oven and stir until cheese is smooth and everything is well combined.
- Add cooked pasta and shrimp to the cheesy sauce and 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.
Nutrition
Calories: 328kcal | Carbohydrates: 34g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 133mg | Potassium: 319mg | Fiber: 2g | Sugar: 4g | Vitamin A: 902IU | Vitamin C: 18mg | Calcium: 63mg | Iron: 1mg