This easy garlic butter pasta brings together delicious creamy shells with fresh parsley and lemon for an effortlessly rich weeknight dinner.
The shell pasta acts like tiny scoops, catching a silky, velvety garlic butter sauce that gets a vibrant lift from fragrant flat-leaf parsley and a bright squeeze of citrus.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Ingredients
12 oz (340g) medium pasta shells (conchiglie)
4 tbsp unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup reserved pasta water
¾ cup freshly grated Parmesan cheese
2 tbsp fresh flat-leaf parsley, finely chopped
1 medium lemon (half juiced, half sliced into wedges for serving)
½ tsp freshly cracked black pepper
Salt, to taste
Instructions
Bring a large pot of heavily salted water to a rolling boil. Drop the shell pasta in and cook until just al dente according to package instructions. Scoop out half a cup of the starchy cooking water before draining, then set the drained shells aside.
Place a heavy-bottomed pot or Dutch oven over medium-low heat and melt the butter. Toss in the minced garlic and cook for about 1 to 2 minutes until fragrant and softened, taking care not to let it brown.
Pour in the heavy cream and a splash of the reserved pasta water. Bring the mixture to a gentle simmer, letting it bubble lightly for 2 to 3 minutes until slightly thickened.
Reduce the heat to low. Stir in the freshly grated Parmesan cheese, black pepper, and a pinch of salt until the cheese melts into a smooth, glossy sauce.
Dump the warm cooked shells directly into the pot. Gently fold the pasta to coat every crevice with the sauce, adding an extra splash of pasta water if the mixture seems too thick.
Remove from heat and stir in the fresh lemon juice along with the chopped parsley. Taste, adjust salt if needed, and serve hot with fresh lemon wedges on the side for an extra burst of brightness.
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