Creamy Garlic Shells

So when I cook or with anything I do I don’t believe in that saying…

(source)

I have my own little Jamie way and that is: more is ALWAYS better. Well that is not always the case and that was the case when I made this recipe.
I felt that it didn’t call for enough sauce, and I LOVE sauce! LOVE LOVE LOVE LOVE! Always have to have lots of sauce!
When I eat anywhere I always ask for more salad dressing, or more marinara sauce or more dipping sauce! All about LOTS and LOTS of sauce!!!

So when I made this I made a double batch of the sauce because again… I like sauce! But thinking what the recipe calls for is what I should have done, as it made the recipe really heavy…So live and learn, I don’t ALWAYS need extra sauce! But 99% of the time I do!!

Recipe

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used lactose free)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes
DSC_0122-1

Directions:
1.Cook pasta in a pot of salted, boiling water
DSC_0128-1

DSC_0130-1

until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil.
DSC_0131-1

Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour
DSC_0133-1

DSC_0134-1

then whisk
DSC_0135-1

and cook for 1 minute. Slowly pour in chicken broth
DSC_0136-1

and milk
DSC_0137-1

while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.
3.Take pot off the heat then stir in parmesan cheese,
DSC_0139-1

garlic powder, and parsley flakes (I also added in Cajun seasoning)
DSC_0140-1

until smooth then add cooked pasta
DSC_0141-1
and stir to combine. Taste then adjust salt & pepper if necessary
(I added in more Cajun seasoning)
DSC_0142-1

DSC_0143-1

again, mine was pretty creamy as I doubled the sauce part, so yours may not look/be as creamy
DSC_0164-1

Here is that recipe for you again:

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth
3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Directions:

1.Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.

2.Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

3.Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary

Advertisements

One thought on “Creamy Garlic Shells

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s