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Garlic Butter Pasta Shells

by Lynne Webb on March 12, 2022 (Updated May 2, 2022) // 7 Comments

Recipes » Side Dishes » Garlic Butter Pasta Shells

Garlic Butter Pasta Shells

by Lynne Webb on March 12, 2022 (Updated May 2, 2022) // 7 Comments

Garlic butter pasta is a great complement for simple entrées like roast chicken, pan-seared pork chops, grilled steak, and broiled fish.
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Serving dish filled with pasta shells in garlic butter garnished with parsley and cracked black pepper.

This versatile side dish works well with a wide variety of simple main dishes. It builds on the concept of a classic Aglio e Olio (garlic and oil) pasta by including a bit of sautéed onion, chopped fresh parsley, and a splash of balsamic vinegar to brighten the flavors.

You can use just about any variety of pasta you like. We’re partial to conchigliette (medium shells), but other cuts with ridges that hold the light garlicky sauce (e.g. penne, rigatoni) will work just as well.

Garlic Buttered Pasta Shells

Garlic Butter Pasta Shells

Table of Contents

  • Garlic Butter Pasta Shells
    • Ingredients 
    • Instructions 
    • Nutrition Information
4.45 from 143 votes
  |  Leave a Review
Garlic butter pasta is a great complement for simple entrées like roast chicken, pan-seared pork chops, grilled steak, and broiled fish.
Yield: 4 servings
Prep Time: 10 mins
Cook Time : 15 mins
Total Time : 25 mins
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Ingredients 

  • 8 ounces small pasta shells conchigliette
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons butter
  • 3 to 4 tablespoons low-sodium chicken broth
  • 2 teaspoons balsamic vinegar
  • 1/4 cup parsley finely chopped
  • Salt and freshly ground black pepper

Instructions 

  • Bring a large pot of salted water to a boil for the pasta.
  • Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
  • Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
  • Stir in the chicken broth and balsamic vinegar.
  • Continue cooking for 1 minute, then remove from the heat and set aside.
  • Cook and drain the pasta according to the package directions.
  • Combine with the garlic mixture, add the fresh parsley and toss to coat.
  • Season to taste with salt and pepper and serve immediately.

Nutrition Information

Nutrition Facts
Garlic Butter Pasta Shells
Amount per Serving
Calories
223
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
8
g
Cholesterol
 
15
mg
5
%
Sodium
 
129
mg
6
%
Carbohydrates
 
22
g
7
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a photo and tag @gourmetconnect in your posts. We love to see what you’ve been making!

Author: Lynne Webb | 

Course: Side Dishes
 | 
Cuisine: Italian

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Comments

  1. Sara L. says

    June 21, 2022 at 4:17 am

    5 stars
    the balsamic vinegar is such a good addition! delicious

    Reply
    • Lynne Webb says

      June 21, 2022 at 4:23 pm

      I’m happy to hear you enjoyed it, Sara. Thanks for taking the time to let us know.

      Reply
  2. Pamela Thompson says

    April 21, 2022 at 6:53 pm

    5 stars
    Delicious

    Reply
    • Lynne Webb says

      April 23, 2022 at 6:20 pm

      Glad you enjoyed Pamela! Thanks for sharing.

      Reply
  3. gdela says

    October 26, 2021 at 7:21 pm

    We loved this side dish.  Had with fried pork chops. The balsamic vinegar gives this a great flavor!

    Reply
  4. bea says

    November 8, 2020 at 7:41 pm

    very nice side dish, everybody loved it

    Reply
    • Lynne Webb says

      November 12, 2020 at 5:43 pm

      Hi Bea,
      Glad you enjoyed the pasta! It’s one of our favorites.

      Reply

Hi there! We’re Lynne & Erika and we’d like to welcome you to MyGourmetConnection. If you enjoy cooking, want to broaden your range of go-to recipes, and learn new ways to spice up your everyday meals, you’ve come to the right place.

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