| | | |

Creamy Garlic Parmesan Shells Pasta

Creamy Garlic Parmesan Shells Pasta

My kids don’t start school until after Labor Day so they are still making occasional lunch requests during the week. Creamy pasta is always a big hit with my kids but instead of doing the really decadent versions like alfredo or mac and cheese, I made this lighter version using my son’s favorite pasta shape, milk, chicken broth, garlic, and lots of parmesan cheese. My kids loved this pasta and said it was really creamy and tasty without being too heavy and rich.

Creamy Garlic Parmesan Shells Pasta

How to Make Creamy Garlic Parmesan Shells Pasta

Cook the pasta in a large pot of salted boiling water to al dente, per package instructions. Drain the pasta reserving 1/4 cup of the pasta cooking water. Side Note: Don’t overcook the pasta because it will cook a bit more in the sauce.

Make the creamy garlic parmesan sauce while the pasta is cooking by heating the butter in a large saucepan over medium heat. Add the garlic to the melted butter and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly for 1-2 minutes.

Slowly whisk in the chicken broth and milk until creamy and smooth. Gradually add the parmesan cheese while whisking; simmer while stirring occasionally for a few minutes while the pasta finishes cooking.

Add the drained pasta to the creamy garlic parmesan sauce along with a bit of reserved cooking water, if needed, and toss to coat evenly. Remove from the heat and allow to sit for a couple of minutes to allow flavors to mingle and the sauce to thicken. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.  Serve immediately with fresh parmesan on the side. Enjoy.

Creamy Garlic Parmesan Shells Pasta

Creamy Garlic Parmesan Shells Pasta

Creamy Garlic Parmesan Shells Pasta

Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes
Course: Main
Cuisine: Italian
Servings: 4
Author: Pam - For the Love of Cooking

Ingredients

  • 12 oz shell pasta, cooked al dente
  • 2 tbsp butter
  • 2 cloves of garlic, minced
  • 2 tbsp flour
  • 1 cup chicken broth Side Note: Use vegetable broth for a vegetarian version
  • 1 cup whole milk
  • ¾ cup fresh parmesan, finely grated
  • Pinch of fresh nutmeg, grated
  • Sea salt and freshly cracked pepper, to taste

Instructions

  • Cook the pasta in a large pot of salted boiling water to al dente, per package instructions. Drain the pasta reserving 1/4 cup of the pasta cooking water.
    Side Note: Don't overcook the pasta because it will cook a bit more in the sauce.
  • Make the creamy garlic parmesan sauce while the pasta is cooking by heating the butter in a large saucepan over medium heat.
  • Add the garlic to the melted butter and cook, stirring constantly, for 1 minute. Add the flour and cook, stirring constantly for 1-2 minutes. 
  • Slowly whisk in the chicken broth and milk until creamy and smooth.
  • Gradually add the parmesan cheese while whisking. Add the nutmeg then simmer while stirring occasionally for a few minutes while the pasta finishes cooking.
  • Add the drained pasta to the creamy garlic parmesan sauce along with a bit of reserved cooking water, if needed, and toss to coat evenly.
  • Remove from the heat and allow to sit for a couple of minutes to allow flavors to mingle and the sauce to thicken. Taste the sauce and season with sea salt and freshly cracked pepper, to taste. 
  • Serve immediately with fresh parmesan on the side. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




10 Comments

  1. 5 stars
    It was very good and not too hard to make (this is only the second or third recipe I’ve ever cooked on my own lol) we added peas and chicken.

    1. Arick,

      I’m so glad you liked it! Adding chicken and peas sounds tasty. Congrats on starting to cook!

      -Pam