Garlic Parmesan Shellbows

May 04, 2020

This recipe is sponsored by DeLallo

Hello and meet your new best friend.

Garlic Parm Shellbows.

Specifically, the shellbows. WHY ARE THEY SO CUTE?!

They are a cross between shells and elbows and I am now ready to trade out all my existing pasta so I exclusively cook with shellbows. Goodbye.

(The shellbows are a DeLallo thing which is win-win because the quality of their pasta is top of the line.)

This recipe is all of us right now.

Basic in the best of ways
Open to being made fancy
Willing to be a side dish
But also happy to be there for you when you just need a bowl of creamy, garlicky, no-nonsense pasta on the couch

It’s a whole mood.

The premise here is the same as mac and cheese, but it’s just slightly more interesting.

You cook some garlic in some butter.
You add your pasta *HI SHELLBOWS* to the buttery garlic and boil it with your milk and broth.
You stir in Parmesan cheese.

Do you pour yourself a glass of wine?

Do you level up with some parsley and lemon juice?

Do you make it into a skillet meal for the fam?

That is up to you.

But even (especially) in it’s most simple form, it can’t not speak to you. The times just call for a recipe as pure and honest as this.

Shellbows are too fun. They are too fun and too cute.

For the sake of all that is deliciously creamy and adorable, please order yourself some shellbows!

While you’re at it, grab some good olive oil and tomato sauce, and build yourself a pantry staples shelf that will make you swoon. When my DeLallo box came a few weeks ago, it was a very happy day.

Shellbows for prez!

One-Pot Garlic Parmesan Shellbows

Author: Lindsay
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings

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Description

These Garlic Parmesan Shellbows are LIFE-CHANGING. Creamy, garlicky, cheesy pasta that’s made in just one pot. Make it a side, serve it in a skillet with chicken and veg, or eat it all on its own. SO good!

Ingredients

2 tablespoons butter
2 cloves garlic, minced (sub 1/4 teaspoon garlic powder)
2 1/2 cups vegetable or chicken broth
1 cup whole milk
1/2 teaspoon salt
8 ounces pasta (SHELLBOWS ARE SO FUN!)
1/2 cup grated Parmesan cheese
1/4 cup heavy cream or half and half (optional)

Video

Instructions

Melt butter over medium heat. Add garlic and sauté until fragrant and soft (avoid browning, though).
Add the broth, milk, salt, and pasta. Bring to a boil and then turn the heat down to a low simmer. Let the pasta cook for 15-or-so minutes, until soft and the liquid has reduced. (The milk might form a skin on top of the pot or on the spoon – no worries, just skim it off.)
When the sauce is thickened and the pasta is soft, stir in the Parmesan. And if you feel like you want to take it up a notch, add the cream.
There you go! Yum! So many serving options, but for now you need to spend at least two minutes standing over the hot pan doing some taste testing.

Notes

How To Serve: Plain, with salt and pepper, with lemon juice and herbs, with grilled chicken and vegetables, or with shredded chicken and peas for a springy skillet!

For Garlic Lovers: You can add 1-2 cloves garlic – I’ve seen other recipes that use as many as 4 cloves. I found 2 cloves for a half pound of pasta was plenty for me!

Category: Dinner
Method: Stovetop
Cuisine: American