1. Cook pasta in a large pot of boiling salted water until al dente, according to
package instructions. Reserve 1/2 cup pasta water. Add onion to pot, immediately
drain pasta mixture, and return to pot.
2. Add cream cheese, dill, capers, and cooked shrimp. Toss, adding reserved pasta
water a little at a time to create a thin sauce that coats farfalle (you may not
need all the water). Season lightly with salt and pepper. Serve.