Ingredients

The following ingredients have 6 Servings
  • 12 oz. uncooked spaghetti
  • 4 oz. cream cheese
  • 4 Tbsp. unsalted butter, cut into pieces
  • ¼ cup fresh flat-leaf parsley, chopped
  • 4 cloves garlic, minced
  • 1 tsp. lemon zest
  • ½ tsp. salt
  • ⅛ tsp. black pepper
  • 1 and ½ lb. raw, peeled, tail-off medium-sized shrimp
  • 1 cup shredded mozzarella cheese, divided

Instruction

  • Preheat oven to 350ºF.
  • Cook the spaghetti according to package directions but scoop out 1/2 cup of the cooking liquid just before you drain it the pasta.
  • Meanwhile, put the cream cheese and butter in a medium-sized microwave-safe bowl. Microwave on high for 30 seconds. Stir. Repeat until butter is melted. Use a whisk to really stir it up and get it incorporated together. Stir in the 1/2 cup of reserved pasta water, the parsley, garlic, lemon zest, salt, and pepper.
  • Transfer the drained pasta to a 9 x 13″ cake pan or casserole. Add the cream cheese sauce and stir to combine. Add the raw shrimp and 1/2 cup of the mozzarella. Stir again. Top with the remaining 1/2 cup of cheese.
  • Bake until shrimp are cooked through (you can tell because they’ve all turned really pink and curled up) and the cheese on top is starting to brown, about 30 minutes.