Creamy Garlic Parmesan Shells - Dinner in 20 Mins!
Whip up this quick garlic parmesan pasta featuring tender shells in a rich, creamy sauce made with butter and whole milk.
Ingredients
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 1/2 cups vegetable or chicken broth
- 1 cup whole milk
- 1/2 teaspoon salt
- 8 ounces shellbow pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream or half and half (optional)
Instructions
- Melt butter over medium heat in a large pot. Add minced garlic and sauté until fragrant, about 1 minute. Be careful not to brown the garlic.
- Pour in the broth, whole milk, and salt. Add the shellbow pasta. Bring the mixture to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed and thickened. Skim off any milk skin that forms.
- Stir in the grated Parmesan cheese until melted and combined. If desired, stir in the heavy cream for extra richness.
- Taste and adjust seasoning if needed. Serve immediately, piping hot and extra creamy!
Notes
- Use fresh garlic for the best flavor. If using powder, start with 1/4 teaspoon and adjust to taste.
- Don't overcook the pasta; it should be al dente.
- For a richer sauce, ensure you use heavy cream if available.
- Stirring in the Parmesan off the heat helps prevent it from clumping. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the pasta; it should be al dente.
- For a richer sauce, ensure you use heavy cream if available.
- Stirring in the Parmesan off the heat helps prevent it from clumping. Allergens: Milk, Wheat. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.