The creamy cream cheese sauce
The cream cheese forms the heart of the sauce. When heated and mixed, it should have a creamy consistency that blends well with the spaghetti.
The sauce should neither be just small clumps of cream cheese scattered among the pasta, nor so thin that it runs completely onto the plate. What’s desired is a creamy consistency that clings to the spaghetti while simultaneously coating the shrimp.
When heating, a gentle approach is advisable. Cream cheese doesn’t need to be heated unnecessarily to create a creamy sauce. The key is to combine it evenly with the other ingredients mentioned.