Creamy Garlic Parmesan Shells Pasta

Creamy Garlic Parmesan Shells Pasta

from fortheloveofcooking.net
18 min
4 servings

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,

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
  • 3/4 cup fresh parmesan, finely grated
  • Pinch of fresh nutmeg, grated
  • Sea salt and freshly cracked pepper, to taste

Directions

  1. 1

    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.

  2. 2

    Make the creamy garlic parmesan sauce while the pasta is cooking by heating the butter in a large saucepan over medium heat.

  3. 3

    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. 

  4. 4

    Slowly whisk in the chicken broth and milk until creamy and smooth.

  5. 5

    Gradually add the parmesan cheese while whisking. Add the nutmeg then simmer while stirring occasionally for a few minutes while the pasta finishes cooking.

  6. 6

    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.

  7. 7

    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. 

  8. 8

    Serve immediately with fresh parmesan on the side. Enjoy.