Loading...

Place a large, deep pan or Dutch oven on the stovetop over medium heat.

Add the butter to the pan. Allow it to melt completely, spreading it around the bottom of the pan with a wooden spatula.

Add the spaghetti directly into the melted butter in the pan. Break the spaghetti in half if it doesn't fit comfortably in your pan.

Add the minced garlic, black pepper, and chopped sun-dried tomatoes over and around the spaghetti in the pan.

Pour the chicken broth over the ingredients in the pan.

Add the cubed cream cheese into the pan, distributing the pieces evenly.

Pour the heavy cream over all the ingredients in the pan.

Sprinkle the dried Italian herbs over the ingredients.

Bring the mixture to a simmer, then reduce heat to medium-low, cover the pan, and cook for 10-12 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and to help the cream cheese melt and combine.

Once the spaghetti is cooked, remove the lid and add the grated Parmesan cheese to the pan.

Stir all the ingredients together vigorously to fully combine the cheese and create a thick, creamy sauce that coats the spaghetti.

Add the cooked shrimp to the pan. Stir gently to incorporate the shrimp into the pasta and sauce, heating through for about 1-2 minutes.

Serve the creamy sun-dried tomato pasta with shrimp immediately and enjoy!


Place a large, deep pan or Dutch oven on the stovetop over medium heat.

Add the butter to the pan. Allow it to melt completely, spreading it around the bottom of the pan with a wooden spatula.

Add the spaghetti directly into the melted butter in the pan. Break the spaghetti in half if it doesn't fit comfortably in your pan.

Add the minced garlic, black pepper, and chopped sun-dried tomatoes over and around the spaghetti in the pan.

Pour the chicken broth over the ingredients in the pan.

Add the cubed cream cheese into the pan, distributing the pieces evenly.

Pour the heavy cream over all the ingredients in the pan.

Sprinkle the dried Italian herbs over the ingredients.

Bring the mixture to a simmer, then reduce heat to medium-low, cover the pan, and cook for 10-12 minutes, or until the spaghetti is al dente, stirring occasionally to prevent sticking and to help the cream cheese melt and combine.

Once the spaghetti is cooked, remove the lid and add the grated Parmesan cheese to the pan.

Stir all the ingredients together vigorously to fully combine the cheese and create a thick, creamy sauce that coats the spaghetti.

Add the cooked shrimp to the pan. Stir gently to incorporate the shrimp into the pasta and sauce, heating through for about 1-2 minutes.

Serve the creamy sun-dried tomato pasta with shrimp immediately and enjoy!
