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Creamy Lemon Shells Pasta
This Creamy Lemon Shells Pasta is a bright and comforting dish perfect for any weeknight. Made with Banza shells, a rich garlic butter base, lemon juice, and white wine, the pasta is tossed in a velvety cream sauce and topped with Parmesan and toasted garlic breadcrumbs. It’s zesty, rich, and absolutely packed with flavor. Quick, easy, and bound to become a staple in your pasta rotation.
Creamy Lemon Shells Pasta
By
These Carbs Don't CountIngredients
For the Breadcrumb Topping
Instructions
- Step 1
Cook Banza shells according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
- Step 2
In a large skillet over medium heat, melt 3 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
- Step 3
Add lemon juice and white wine. Let simmer for 2–3 minutes to deglaze the pan.
- Step 4
Pour in heavy cream and stir well. Season with salt, pepper, paprika, parsley, garlic powder, and onion powder.
- Step 5
Add cooked pasta and a splash of reserved pasta water. Mix thoroughly and let simmer for 2–3 more minutes.
- Step 6
Stir in Parmesan cheese. Adjust consistency with more pasta water if needed.
- Step 7
In a separate pan, melt 1 tbsp butter and toast panko breadcrumbs with a pinch of salt and garlic powder until golden.
- Step 8
Plate pasta and top with breadcrumbs, extra Parmesan, and more lemon juice if desired.
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Per serving
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