Fill a large pot with water for boiling pasta. Bring to a boil and add salt to water.

Add pasta to boiling water and cook for 12 minutes.

Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted add garlic and sauté for 1 minute to infuse the garlic into the oil and butter.

Next, add chicken stock to skillet, whisking with the oil, butter and garlic until combined. Allow to reduce 3 to 4 minutes.

Add cream cheese, creole seasoning, salt and pepper to skillet and whisk to combine. Continue to whisk until the cream cheese has melted down.

Add heavy cream and grated cheese. Continue to whisk until sauce begins to thicken.

Add shrimp, if using frozen cooked shrimp heat through 2-3 minutes. Fresh shrimp will take a minute or two longer until shrimp begins to pink.

Remove skillet from heat and set aside.

Plate each serving of pasta and add shrimp and spoon garlic cream sauce over it. Add a sprinkle of chopped chives and serve.