Ingredients
- Spaghetti: 1 pound
- Shrimp (peeled and deveined): 1 pound
- Cream cheese: 8 ounces
- Heavy cream: 1 cup
- Garlic (minced): 2 cloves
- Parmesan cheese (grated): 1/2 cup
- 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 the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 3: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
- Step 4: Reduce the heat to low. Add the cream cheese and heavy cream to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
- Step 5: Stir in the Parmesan cheese and season with salt and pepper to taste. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Add the cooked spaghetti and shrimp to the sauce and toss to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but note the sauce may thicken upon cooling.
- When reheating, add a splash of milk or cream to the sauce while warming it gently over low heat to restore its creamy texture.
- Garnish with fresh parsley and a sprinkle of red pepper flakes for a vibrant presentation and a hint of spice.
- For extra flavor, sauté the shrimp with a pinch of red pepper flakes and a squeeze of lemon juice before adding them to the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American