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.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 1,096 kcal per serving

Ingredients

1 package - Banza shell pasta
3 tablespoon - unsalted butter
⅛ Dash - olive oil
2 cloves - garlic
1 - lemon
¼ cup - dry white wine
1 ½ cup - heavy cream
⅛ - Salt
⅛ - Black pepper
¼ teaspoon - paprika
½ teaspoon - dried parsley
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ cup - Parmesan cheese
½ cup - panko breadcrumbs

Instructions

Cook Banza shells according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet over medium heat, melt 3 tbsp butter with a dash of olive oil. Add minced garlic and sauté until fragrant.
Add lemon juice and white wine. Let simmer for 2–3 minutes to deglaze the pan.
Pour in heavy cream and stir well. Season with salt, pepper, paprika, parsley, garlic powder, and onion powder.
Add cooked pasta and a splash of reserved pasta water. Mix thoroughly and let simmer for 2–3 more minutes.
Stir in Parmesan cheese. Adjust consistency with more pasta water if needed.
In a separate pan, melt 1 tbsp butter and toast panko breadcrumbs with a pinch of salt and garlic powder until golden.
Plate pasta and top with breadcrumbs, extra Parmesan, and more lemon juice if desired.