Ingredients
- Spaghetti: 1 pound
- Shrimp (peeled and deveined): 1 pound
- Cream cheese: 8 ounces
- Garlic: 3 cloves, minced
- Heavy cream: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Olive oil: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 2: While spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Step 3: Add shrimp to the skillet and cook until pink and opaque, about 3-5 minutes. Season with salt and pepper. Remove shrimp from skillet and set aside.
- Step 4: Reduce heat to low. Add cream cheese and heavy cream to the skillet. Stir until cream cheese is melted and sauce is smooth. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Step 5: Stir in Parmesan cheese until melted. Add cooked spaghetti and shrimp to the sauce. Toss to coat.
- Step 6: Serve immediately, garnished with extra Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of milk or cream to the sauce to prevent it from becoming too thick.
- Garnish with a sprinkle of red pepper flakes for a touch of heat and vibrant color.
- Don't overcook the shrimp; they'll become rubbery – cook until just pink and opaque for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American