Wednesday, May 29, 2013

Creamy Garlic Shells

Creamy Garlic Shells
I'm gonna take you all back in time with me for a moment. Imagine you're a young Kayle (this story could apply to virtually any time of my life for as long as I can remember until I moved out-but we'll specifically talk about the time period prior to me being 16/17, when my parents got divorced). You're sitting at the round wooden kitchen table with your back facing the front window. Your little brother sits across from you. Your mom is to your left and your dad is to your right. Your dad made steak (that tastes strongly of teriyaki) and your mom made corn and butter noodles.

We're currently talking about those butter noodles. They come out of a packet with powder that becomes the sauce. They're garlicky and creamy and you're a big fan.
Creamy Garlic Shells
But then little Kayle grows up and you no longer really eat foods that come from packets.
So you haven't had butter noodles since that one time when you were visiting and your dad made it for you at his house. Oh wait...actually...you made that. He made the steak (or whatever) still though. But anyway that was awhile ago. Then you stumble upon a recipe on pinterest that claims to be similar, but homemade.

So obviously you make it. 
Creamy Garlic Shells
And it's so luscious, so creamy, so full of flavor. A perfect side dish...whether it's with steak and corn, or something else.

;)


Creamy Garlic Shells


Creamy Garlic Shells
Serves 4-6
Ingredients:
  • 8 oz. mini shells pasta 
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. butter
  • 2 cloves of garlic, minced
  • 2 tbsp. all purpose flour
  • 3/4 cup chicken broth
  • 3/4 cup milk (skim is fine)
  • salt and pepper, to taste
  • 1/4 cup grated Parmesan/Romano cheese
  • 1/2 tsp. garlic powder
  • 2 tsp. parsley flakes
Preparation:
  • Cook pasta according to package directions. Drain and set aside. Allow pot to cool for a few minutes.
  • Return the pot to the stove, heating over medium heat, and melt the butter in the olive oil.
  • Add garlic and cook until softened and golden, about 30 seconds-be sure not to burn!
  • Add in flour and whisk for 1 minute. 
  • While whisking, pour in chicken broth and milk. Season with salt and pepper then, using a wooden spoon, stir mixture constantly until thickened and bubbly, about 4-5 minutes.
  • Remove from heat and stir in cheese, garlic powder, and parsley flakes until smooth. Stir in cooked pasta. Taste and adjust seasonings if needed.
Creamy Garlic Shells
Creeeamyyyy
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I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

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