Creamy Baked Shrimp and Cream Cheese Pasta Casserole

Baked Cream Cheese Pasta with Shrimp is a dish worth trying. Roasted cherry tomatoes and fresh garlic are baked with a block of cream cheese, then combined with pasta and shrimp to create a simple, creamy baked pasta that’s full of flavor.

An Easy Creamy Pasta with Shrimp

Cream cheese is an effortless way to make a rich, velvety sauce without fuss. In this recipe the cream cheese and tomatoes are roasted in the oven, producing sweet, bursting tomatoes and a soft, spreadable cheese that form the base of the sauce.

The result is bright roasted tomatoes stirred into a creamy center of baked cream cheese, with tender shrimp and pasta folded in—comforting, quick, and satisfying.

What You’ll Need

This recipe uses common grocery ingredients and is very approachable to prepare.

• Pasta: Small shells or elbow macaroni work well (8–10 ounces).
• Shrimp: About 12 ounces of raw, peeled and deveined shrimp.
• Cream Cheese: One 8-ounce block provides the creamy base.
• Tomatoes: A pint of cherry or grape tomatoes.
• Garlic: Fresh minced garlic is best (about 3 cloves).
• Dried herbs: Oregano and thyme are used here; basil or parsley are good alternatives.
• Olive oil: Extra-virgin adds the best flavor.
• Salt and pepper: To taste.

Can I use frozen shrimp?

• Yes. If using frozen shrimp, cook them with the pasta an extra minute (about three minutes total) so they thaw and cook through.

How to Make Cream Cheese Pasta with Shrimp

The shrimp cook with the pasta in the boiling water, which saves time and keeps things easy.

1. Preheat and boil: Preheat the oven to 425°F. Bring a large pot of salted water to a boil and cook the pasta until al dente.
2. Cook shrimp: Two minutes before the pasta is done, add the shrimp to the boiling pasta. Once the shrimp are pink and cooked through, reserve 1/2 cup of pasta water and drain the rest. Set pasta and shrimp aside.
3. Bake the cream cheese and tomatoes: In a baking dish, place the cream cheese block in the center and arrange the cherry tomatoes and minced garlic around it. Sprinkle with oregano and thyme, drizzle with olive oil, and bake 25–30 minutes, until the cream cheese is soft and the tomatoes begin to burst.
4. Combine: Remove the dish from the oven and stir the cream cheese with the tomatoes and garlic until smooth. Add the cooked pasta and shrimp along with about 1/4 cup of the reserved pasta water and stir until combined. Add more pasta water to reach your desired sauce consistency.
5. Season and serve: Taste and adjust salt and pepper, then serve warm.

Tips for Success

• Don’t overcook the shrimp: Add them near the end of the pasta cook time so they stay tender.
• Add vegetables: Small broccoli florets, peas, matchstick carrots, or diced red bell pepper can be cooked with the pasta for extra color and nutrition.
• Make it meatless: Omit the shrimp for a vegetarian version; the baked cream cheese and tomatoes still make a delicious sauce.

Serving Suggestions

Pair this baked shrimp pasta with a simple salad or warm bread. A few complementary ideas:

• Light green salad: A crisp mixed salad balances the richness of the sauce.
• Steamed or roasted vegetables: Sugar snap peas, roasted zucchini, or broccoli work well.
• Warm rolls or garlic bread: Perfect for sopping up any extra sauce.

How to Store and Reheat Leftovers

• Store leftovers in airtight containers in the refrigerator for up to three days.
• Reheat in a covered skillet over low heat, stirring occasionally. Add a splash of milk, cream, or water if the sauce feels too thick.

Can I Freeze Pasta with Shrimp?

• Freezing cream cheese–based dishes can change the texture, and some people prefer not to freeze them. If you choose to freeze, cool the pasta to room temperature (no more than 1 hour), portion into freezer-safe bags or containers, and freeze up to three months.
• Thaw in the refrigerator before reheating and stir well while reheating to re-emulsify the sauce.

Baked Cream Cheese Pasta with Shrimp

by Katerina | Easy Weeknight Recipes

Ripe cherry tomatoes and fresh garlic are baked with cream cheese and then tossed with pasta and shrimp.

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, peeled and deveined
• 1 block (8 ounces) cream cheese
• 1 pint cherry tomatoes
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 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 and cook pasta according to package directions.
• Two minutes before the pasta is done, add the shrimp and cook until pink and cooked through.
• Reserve 1/2 cup pasta water, then drain the rest.
• Place the cream cheese block in the center of a large baking dish. Add tomatoes and garlic around it. Sprinkle with oregano and thyme and drizzle with olive oil.
• Bake 25–30 minutes, until the cream cheese is soft and the tomatoes begin to burst.
• Remove from oven and stir until the cheese is smooth and combined with the tomatoes and garlic.
• Add cooked pasta and shrimp along with 1/4 cup reserved pasta water; stir to combine. Add more pasta water if needed to thin the sauce.
• Season with salt and pepper to taste and serve.

Video

Nutrition

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

Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and tools used.

More Pasta Recipes

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