Ingredients
Scale
- 1 pound spaghetti
- 1 pound shrimp, peeled and deveined
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1: Cook spaghetti according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
- Step 2: Melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
- Step 3: Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Step 4: Reduce heat to low. Add softened cream cheese to the skillet and stir until melted and smooth. Gradually whisk in heavy cream until combined. Stir in Parmesan cheese. Season with salt and pepper to taste.
- Step 5: Add cooked spaghetti to the cream cheese sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
- Step 6: Add the cooked shrimp back to the skillet and toss gently to combine. Serve immediately, garnished with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a saucepan over low heat, adding a splash of milk or cream if needed to prevent dryness.
- Serve with a side of crusty bread to soak up the delicious cream cheese sauce.
- For extra flavor, add a squeeze of lemon juice to the sauce just before serving the shrimp and pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American