Hey there, my friend 👋. This garlic parmesan shellbows recipe is so good, you might just start making it every week. The secret? The sauce coats every single piece of pasta, making it extra creamy and cheesy.
And guess what? You only need a handful of ingredients, and it comes together in no time. Perfect for a quick dinner or a side dish that steals the show.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Colander
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if using block parmesan)
Important Info
- Servings: 4 bowls
- Estimated Cost to make this recipe: About $10 depending on ingredient prices
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Calories per serving: 450
- Cook method: Stovetop
- Season: Anytime
- Courses: Main Course, Side Dish
- Cuisine: Italian-inspired
- Diets: Vegetarian
How to Make Garlic Parmesan Shellbows
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 12 oz shellbow pasta
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup grated parmesan cheese
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes (optional, for heat)
- ½ cup pasta water (reserved)
- 2 tbsp chopped fresh parsley (optional, for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Shellbow pasta | Elbow macaroni, small shells, or cavatappi |
| Heavy cream | Half-and-half, whole milk |
| Unsalted butter | Olive oil |
| Parmesan cheese | Pecorino Romano, Grana Padano |
| Fresh garlic | Garlic powder (½ tsp per clove) |
| Red pepper flakes | Paprika, cayenne pepper |
| Fresh parsley | Dried parsley or basil |
Instructions
- Boil a large pot of salted water and cook the shellbows according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the heavy cream and stir well. Let it heat up but do not let it boil.
- Gradually add the grated parmesan cheese, stirring continuously until melted and smooth.
- Season with salt, black pepper, and red pepper flakes (if using).
- Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Remove from heat and garnish with fresh parsley.
- Serve immediately while warm.
Helpful Tips
- Don’t overcook the pasta – You want it al dente so it holds up well in the sauce.
- Use freshly grated parmesan – Pre-shredded cheese doesn’t melt as smoothly.
- Control the thickness – Add a bit of pasta water if the sauce is too thick.
- For extra richness – Stir in a tablespoon of cream cheese or mascarpone.
- Want protein? – Toss in some grilled chicken or shrimp.
What to Serve with Garlic Parmesan Shellbows
This dish is amazing on its own, but it pairs well with:
- Grilled chicken or steak
- Roasted vegetables
- Garlic bread
- A fresh side salad
How Do You Serve the Recipe?
Serve it hot, straight from the stovetop. If you want it extra fancy, sprinkle on more parmesan and a little extra black pepper before serving. A shallow bowl works best for easy scooping.
Where Do You Serve This Recipe the Most?
This is a great weeknight dinner or side dish for a cozy gathering. It’s also perfect for potlucks because it stays creamy even after cooling a bit. If you’re making it for a party, keep it warm in a slow cooker.
Storage
Short-term Storage (Room Temperature)
- If you’re serving this within 2 hours, keep it covered so it doesn’t dry out.
Refrigeration
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a pan over low heat, adding a splash of milk or cream to loosen the sauce.
Freezing
- You can freeze it, but the sauce might separate when thawed. If you do freeze it:
- Let it cool completely.
- Store in an airtight container for up to 2 months.
- Reheat slowly, stirring well to bring the sauce back together.
Frequently Asked Questions
Can I make this ahead of time?
Yes, but the sauce thickens as it sits. Reheat it with a splash of milk or cream to make it creamy again.
What can I use instead of heavy cream?
You can use half-and-half or whole milk, but the sauce won’t be as rich. If you want a thick sauce, add a little cream cheese or a cornstarch slurry.
How do I make this spicy?
Add more red pepper flakes or a pinch of cayenne pepper. If you like extra heat, try adding a bit of hot sauce.
Can I add meat to this recipe?
Absolutely! Grilled chicken, shrimp, or even crispy bacon work great with this pasta.
What’s the best way to reheat leftovers?
Reheat in a pan over low heat with a splash of milk or cream. If using a microwave, heat in short intervals, stirring in between.
Meta Description
This garlic parmesan shellbows recipe is creamy, cheesy, and packed with garlicky goodness. Ready in 20 minutes, it’s the perfect comfort meal for any night.