Creamy Shells

Creamy Shells

This is my favorite pasta sauce and it pairs well with any protein! I have topped this pasta with chicken, sausage, steak, shrimp and scallops. All delish! I have also added some fresh broccoli and let it just steam in the hot sauce as pictured below. Keep it nice and crisp and this is a “WOW” dinner!

For the sausage, I pan seared a cheese/parsley ring on the stove top and finished it off in the oven until cooked through. I then cut it up and added it to the sauce the last few minutes.

Creamy Shells

This cream sauce is perfect for your pasta!

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Ingredients

  

• 3 T. butter
• 1 T. olive oil
• 1 shallot chopped
• 4 garlic cloves chopped
• 1 T. flour
• 2 c. chicken broth
• ¼ cup half & half or heavy cream
• ½ c. parmigiano reggiano cheese
• 8 ounces large shells
• 1 large handful parsley chopped
• salt/pepper to taste

Instructions

 

• Heat oil and butter in a skillet.
• Add garlic and shallots to pan and cook 5 minutes.
• Sprinkle in the flour and cook 2 minutes.
• Increase heat and deglaze pan with the broth.
• Add cream and cheese, stirring to melt cheese.
• Lower to a simmer.
• Meanwhile, cook shells, drain and pour into the sauce.
• Top with parsley and season with salt/pepper.