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Shrimp and Spinach Spaghetti with Cream Cheese Tomato Sauce


Cream cheese turns your basic tomato base into a velvety sauce that's sure to coat your spaghetti and shrimp with lip smacking goodness. This is awesome!

I cooked the bacon first, then added when ready to serve

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  • 8 ounces large Shrimp (tails on, peeled and deveined)
  • 8 ounces Baby Spinach
  • 4 ounces Cream Cheese
  • 1 pound Spaghetti
  • 1 Red Onion (sliced)
  • 2 Garlic Cloves (sliced)
  • 1/2 Red Bell Pepper (diced)
  • 4 ounces Bacon (sliced)
  • 1/4 cup - 1/2 cup Marinara Sauce
  • 1/2 cup Dry White Wine (such as Pinot Grigio)
  • 10 Basil Leaves (chiffonade)
  • Extra-Virgin Olive Oil
  • Salt and Freshly Ground Black Pepper


Cooking time 30mins
Adapted from


Step 1

Bring a large pot of salted water to a boil. Cook the Spaghetti half a minute less than the package instructions. Drain and add to finished pan sauce.
Preheat a large high-sided sauté pan over medium-high heat. When hot, add enough Olive Oil to coat the pan along with Onions, Garlic, Bell Peppers, Bacon and Shrimp. Season with Salt and Pepper. Cook until the Vegetables become translucent and the Shrimp turns pink, about 4 minutes. Add the Tomato Sauce and cook until reduced by half. Add the Spinach and White Wine and cook until Spinach wilts. Next, add the Cream Cheese and stir to melt into sauce. Add the cooked Spaghetti into the pan sauce at this time and cook an additional minute. Garnish with Basil, drizzle with Olive Oil and serve.

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