This dish features creamy garlic butter pasta shells with fresh herbs, offering tender medium pasta shells coated in a rich, velvety sauce infused with browned butter, minced garlic, and bright 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
5 cloves garlic, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano, plus extra for serving
1 tbsp fresh thyme leaves, chopped
1 tbsp fresh oregano leaves, finely chopped
1 fresh lemon (half juiced, half sliced into wedges for garnish)
1/2 tsp freshly cracked black pepper, plus more to taste
Fine sea salt, to taste
Reserved pasta cooking water (about 1/2 cup)
Instructions
Boil the shells: Bring a large pot of water to a rolling boil. Add a generous palmful of salt, then stir in the pasta shells. Cook until just shy of al dente (about 1–2 minutes less than the package instructions). Reserve 1/2 cup of the starchy pasta water, then drain the shells.
Melt and infuse: While the pasta boils, melt the butter in a large, deep skillet over medium-low heat. Add the minced garlic and cook gently for about 60 to 90 seconds until fragrant and golden. Watch carefully so the garlic does not brown too dark or turn bitter.
Build the sauce: Pour the heavy cream into the skillet with the garlic butter. Bring the mixture to a gentle simmer, stirring frequently for 2 to 3 minutes until slightly thickened.
Combine and emulsify: Lower the heat to low. Stir in the freshly grated Parmigiano-Reggiano, thyme, oregano, black pepper, and 1 tablespoon of fresh lemon juice. Stir until the cheese melts smoothly into the sauce.
Toss: Add the drained pasta shells directly into the skillet. Toss thoroughly to coat every shell inside and out. If the sauce feels too thick, splash in a couple tablespoons of the reserved pasta water to loosen it to a silky consistency.
Serve: Spoon the warm shells into shallow bowls. Finish with another sprinkle of grated cheese, a twist of cracked black pepper, and a lemon wedge on the side for squeezing over the top.