Ingredients: 200g spaghetti, 250g cooked and peeled shrimp, 190g cream cheese, 1 can sweetened evaporated milk, 1/2 cup water, 1 chicken bouillon cube, 1/4 tsp garlic powder, and 1 tbsp corn oil or other vegetable oil.
Cook the spaghetti according to package directions until al dente, then drain.
Heat the oil in a large skillet. Briefly sauté the shrimp and then set aside.
Blend the cream cheese, sweetened evaporated milk, water, chicken bouillon cube, and garlic powder in a blender until smooth and creamy.
Add the spaghetti, shrimp, and sauce to the skillet. Heat over low to medium heat for about 5 minutes, stirring frequently, until the pasta is completely coated in the creamy sauce.
Serve immediately while hot and garnish with parsley or a little black pepper, if desired. Enjoy!
