Garlic Butter Pasta Recipe – Easy Creamy Shells for Dinner

Steam wafting from a bowl of creamy garlic butter pasta—it’s pretty much my favorite way to chase off a rough day. I still remember the first time I threw together these herb-flecked shells, standing in my tiny college apartment, wishing for something comforting but not heavy. The aroma of sizzling garlic in butter, mingled with fresh parsley, made my kitchen smell like an Italian trattoria (well, sort of—the walls were thin and my neighbor popped his head in to ask what I was making!).

This garlic butter pasta recipe is a weeknight hero in my house. It’s one of those dinners that feels fancy but is secretly simple, ready in about 20 minutes, and made with ingredients you probably have on hand. Creamy shells tossed in a rich, savory sauce—honestly, it’s the kind of meal that makes you slow down and savor every bite. My kids call it “the pasta with the happy sauce,” and I can’t blame them.

If you’re tired of complicated recipes that demand a dozen steps and specialty ingredients, you’ll love how unfussy this dish is. It’s perfect for busy families, beginner cooks, or anyone craving comfort food without the heaviness. I’ve tested this garlic butter pasta more times than I can count (sometimes with a splash of cream, sometimes with extra herbs) and every batch disappears fast. Whether you’re cooking for yourself or serving a crowd, these creamy shells deliver pure joy—plus you get a boost of flavor from fresh garlic and a handful of herbs. Let’s dig into why this is the pasta recipe you’ll want to pin, share, and keep coming back to!

Why You’ll Love This Garlic Butter Pasta Recipe

• Quick & Easy: You can have this creamy garlic butter pasta on the table in under 20 minutes—seriously, it’s almost faster than ordering takeout.
• Simple Ingredients: Nothing fancy here. Just pasta shells, butter, garlic, cream, and a handful of fresh herbs. You probably have everything in your pantry.
• Perfect for Any Occasion: This pasta is a hit for cozy weeknights, last-minute lunches, or even a casual dinner party. I’ve served it at family gatherings and watched everyone go back for seconds.
• Crowd-Pleaser: Kids love the creamy sauce, adults appreciate the subtle garlic kick and the herbs. It’s a win-win.
• Unbelievably Delicious: Every forkful is creamy, garlicky, and dotted with flecks of parsley and basil. The shells soak up the sauce, so you get flavor in every bite.

I’ve tried dozens of garlic butter pasta recipes, and this one stands out because the technique is all about balance. Instead of drowning the pasta in cream, the sauce hugs each shell—rich, but not heavy. Blending the butter with a touch of reserved pasta water (my secret weapon!) makes everything silky smooth. The garlic isn’t overpowering, just fragrant enough to make you want seconds.

There’s something about the combo of fresh herbs and buttery sauce that feels special, even if you’re just eating in sweatpants on the couch. Honestly, this is comfort food made healthier and easier, but with all the flavor you crave. I’ve had friends ask for the recipe after one bite, and it’s become my go-to for those “what should we make for dinner?” nights. If you’re looking for a creamy, flavorful pasta that doesn’t require a culinary degree, you’ve found it.

Ingredients Needed for Creamy Garlic Butter Pasta Shells

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—without any fuss. Most of these are pantry staples, with a few fresh touches to brighten things up.

• Pasta Shells (12 oz / 340 g): Medium shells work best, but you can use any short pasta (penne, rotini, or even elbows).
• Unsalted Butter (6 tbsp / 85 g): Adds richness and flavor. If you only have salted butter, just skip adding extra salt later.
• Garlic (5 cloves, minced): Fresh garlic is key for big flavor. Don’t use garlic powder—trust me, it’s worth mincing the real thing.
• Heavy Cream (1/2 cup / 120 ml): Makes the sauce super creamy. You can swap for half-and-half or even whole milk if needed (just know it’ll be a bit lighter).
• Grated Parmesan Cheese (1/2 cup / 45 g): Adds saltiness and depth. I usually grab a wedge and grate it fresh—it melts better, but pre-grated works in a pinch.
• Fresh Parsley (1/4 cup, chopped): For that herb-flecked finish. Flat-leaf parsley is best, but curly works too.
• Fresh Basil (2 tbsp, chopped): Optional, but gives a sweet, peppery lift to the pasta.
• Salt (1 tsp): For seasoning the pasta water and bringing out flavors in the sauce.
• Black Pepper (1/2 tsp): Adds a gentle kick—freshly cracked is best.
• Red Pepper Flakes (1/4 tsp, optional): For a touch of heat. Skip or add more, depending on your spice level.
• Pasta Water (1/2 cup / 120 ml, reserved): Don’t forget this! The starchy water helps bind and thicken the sauce.

Ingredient Tips: I love Barilla or De Cecco shells for their texture—they hold up well and don’t go mushy. Look for unsalted European-style butter if you can; it’s creamier and gives a richer flavor. If you need this recipe to be gluten-free, grab your favorite GF pasta shells (like Banza chickpea shells—they’re surprisingly good!).

Substitutions: Swap the cream for coconut cream for a dairy-free version, or use vegan butter and nutritional yeast instead of Parmesan. You can skip the basil if you don’t have it, or throw in chives for something different. Honestly, this garlic butter pasta is forgiving, so experiment with what you have.

I’ve even added steamed broccoli or baby spinach for extra veg—just toss it in at the end. The best part? You can make this recipe your own without any stress.

Equipment Needed

• Large Pot: For boiling the pasta. Any sturdy, roomy pot will do—mine is a cheap stainless steel one from college and it’s still kicking.
• Colander: For draining the pasta. If you don’t have one, tip the pot carefully and use the lid to hold back the shells (watch out for steam!).
• Large Skillet or Sauté Pan: For building the sauce and tossing the pasta. Nonstick or stainless steel both work—just make sure it’s big enough to hold all the shells.
• Wooden Spoon or Silicone Spatula: For stirring the sauce. I prefer silicone because it’s easy to clean and doesn’t scratch pans.
• Microplane or Grater: For fresh Parmesan. If you don’t have one, use pre-grated cheese, but fresh melts smoother.
• Measuring Cups and Spoons: For accuracy. You can eyeball some things, but for the sauce, it’s best to measure.

Personal Tips: I’ve used everything from a Dutch oven to a cheap IKEA pan—just make sure your pan is roomy enough for tossing. If you’re short on tools, you can mix the butter and garlic right in the pasta pot after draining. For cleaning, soak pans with stuck-on cheese in hot water for 15 minutes—it makes scrubbing a breeze.

Budget-Friendly Note: Most of these tools are basic and affordable. Don’t worry about fancy gadgets; this recipe is meant to be simple.

Preparation Method

1. Boil the Pasta Shells:
   
   Bring a large pot of salted water to a rolling boil. Add 12 oz (340 g) of pasta shells and cook according to package instructions (usually 8–10 minutes) until al dente. Stir occasionally so they don’t stick. Tip: Taste a shell at 8 minutes—if it’s tender but still has a slight bite, it’s ready.
2. Reserve Pasta Water & Drain:
   
   Before draining, scoop out ½ cup (120 ml) of the pasta cooking water. Drain shells in a colander. Warning: Don’t rinse the pasta—the starch helps the sauce stick!
3. Make Garlic Butter Sauce:
   
   In a large skillet over medium heat, melt 6 tbsp (85 g) unsalted butter. Add 5 minced garlic cloves and sauté for 1–2 minutes, until fragrant and just starting to turn golden. You’ll smell the difference—garlic should be mellow, not bitter.
4. Add Cream & Seasonings:
   
   Pour in ½ cup (120 ml) heavy cream, stirring to combine. Sprinkle in 1 tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes if using. Simmer for 2 minutes to thicken slightly.
5. Incorporate Cheese:
   
   Lower the heat and stir in ½ cup (45 g) grated Parmesan. Mix until the cheese melts and the sauce is glossy. If the sauce seems too thick, add a splash of reserved pasta water until it looks creamy and coats a spoon.
6. Toss Pasta:
   
   Add drained pasta shells to the skillet. Toss gently to coat every shell. Add more pasta water as needed to create a silky sauce. Tip: The shells should look shiny and plump, not dry.
7. Finish with Herbs:
   
   Stir in ¼ cup chopped parsley and 2 tbsp chopped basil. Taste and adjust seasoning, adding more salt, pepper, or Parmesan as needed.
8. Serve:
   
   Spoon creamy garlic butter pasta into bowls while hot. Sprinkle extra herbs or cheese on top if you like. I always sneak a little more Parmesan—no regrets!

Troubleshooting: If the sauce breaks (looks oily), add a little cold pasta water and whisk gently. If your garlic burns, start over with fresh butter—burnt garlic is no fun. If the pasta seems dry, just add a splash more cream or water until it’s luscious again.

Personal Note: I sometimes prep the garlic and herbs while the pasta boils, so everything comes together fast. If I’m feeling fancy, I finish with a drizzle of good olive oil.

Cooking Tips & Techniques

Here’s what I’ve learned from years (and many batches) of making garlic butter pasta:

• Don’t Overcook the Pasta: Shells should be al dente, not mushy. Set a timer and taste-test early!
• Use Fresh Garlic: Pre-minced garlic from a jar just doesn’t cut it in this recipe. Mince it yourself for max flavor.
• Reserve Pasta Water: It’s the unsung hero. The starch in the water helps the sauce cling to the shells, creating that creamy texture you crave.
• Low Heat for Cheese: Parmesan can clump or get gritty if added to boiling sauce. Lower the heat and stir slowly.
• Toss, Don’t Stir: Use a gentle tossing motion to coat the shells evenly. Stirring can break them up, especially if your pasta is on the softer side.
• Multitasking: Chop herbs while the pasta cooks. Melt butter and sauté garlic as soon as you drain the shells to keep things moving.
• Consistency: If the sauce looks too thick, add pasta water a tablespoon at a time. If it’s runny, simmer for a minute to reduce.
• Mistakes Happen: I’ve burned garlic by turning my back for “just a sec”—if that happens, toss it and start fresh. It’s worth it!

Honestly, the more you make this recipe, the faster and smoother it gets. My trick for perfect creamy garlic butter pasta every time? Taste and tweak. Don’t be afraid to adjust salt or add a splash more cream—it’s all about what tastes good to you.

Variations & Adaptations

This garlic butter pasta recipe is endlessly customizable—here are a few of my favorites:

• Vegetarian Delight: Toss in steamed broccoli florets, sautéed mushrooms, or baby spinach right before serving. They soak up the sauce and add color.
• Dairy-Free Option: Use olive oil instead of butter and coconut cream instead of heavy cream. Swap Parmesan for nutritional yeast or vegan cheese.
• Gluten-Free: Substitute regular pasta shells with your favorite gluten-free brand (I love Banza chickpea shells for a protein boost).
• Spicy Kick: Add extra red pepper flakes or stir in a spoonful of chili oil for heat.
• Protein-Packed: Stir in cooked shredded chicken, shrimp, or crispy bacon bits before tossing the pasta with the sauce.
• Seasonal Herbs: In summer, swap basil for mint or chives; in winter, try thyme or rosemary for deeper flavor.

Once, I made this garlic butter pasta with roasted cherry tomatoes and a handful of arugula—game changer! You can also sprinkle lemon zest on top for brightness. Don’t be shy about adapting this recipe to suit your tastes or dietary needs. That’s what makes it so fun (and delicious) every time you make it.

Serving & Storage Suggestions

You’ll want to serve this garlic butter pasta piping hot, straight from the skillet. The sauce is creamiest when fresh, and the herbs are most fragrant right after mixing in.

• Serving Temperature: Hot and steamy is best. Serve in shallow bowls for extra coziness.
• Presentation: Sprinkle with extra chopped parsley and a little Parmesan. Add a twist of cracked black pepper for that bistro vibe.
• Complementary Dishes: Pair with a simple green salad, roasted veggies, or garlic bread. I like it with a crisp white wine or sparkling water with lemon.
• Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. The sauce will thicken, so add a splash of water or cream when reheating.
• Freezing: You can freeze for up to 1 month, though the texture will be a bit softer after thawing. Best to freeze in small portions for quick lunches.
• Reheating: Warm in a skillet over low heat, adding a splash of water or milk to loosen the sauce. Microwave works, but stir halfway for even heating.
• Flavor Development: The garlic and herbs mellow in the fridge, so leftovers taste a little different—sometimes even better!

If you’re prepping ahead, just keep the sauce and pasta separate and combine before serving. This way, everything stays creamy and fresh.

Nutritional Information & Benefits

This garlic butter pasta recipe serves 4. Each serving has approximately:

• Calories: 520 kcal
• Protein: 13 g
• Carbohydrates: 62 g
• Fat: 24 g (mostly from butter and cream)
• Fiber: 3 g
• Sodium: 780 mg (mainly from Parmesan and salt)

Health Benefits: Pasta shells are a good source of energy, while garlic provides antioxidants and immune support. Herbs like parsley and basil add vitamins and fresh flavor. Parmesan gives a dose of calcium and protein.

Dietary Notes: This recipe can be adapted for gluten-free, vegetarian, or dairy-free diets. Contains dairy and wheat allergens—swap as needed. I love how the herbs and garlic make it feel light, despite the creamy sauce.

From a wellness perspective, this is a comfort food you can feel good about—rich in flavor, but easy to modify for your needs.

Conclusion

This garlic butter pasta is the kind of recipe you’ll want to pin and revisit any time you crave something creamy, comforting, and uncomplicated. The simple ingredients, quick prep, and bold flavor make it a dinner staple in my house. I love how versatile it is—you can adapt it to your tastes, sneak in veggies, or make it gluten-free in a snap.

Honestly, pasta nights have never been more satisfying. Whether you’re new to cooking or a seasoned home chef, this creamy, herb-flecked garlic butter pasta is bound to impress. If you give it a try, let me know how you made it your own—drop a comment, share a photo, or pass the recipe to a fellow pasta lover. Food is all about sharing joy, and this dish delivers every time.

So grab your favorite shells, some butter, and garlic, and get cooking. You’re just 20 minutes away from a bowl of happiness!

Frequently Asked Questions

Can I use a different type of pasta for garlic butter pasta?

Absolutely! While shells hold the sauce well, penne, rotini, or even spaghetti work great. Just adjust the cooking time as needed.

What can I substitute for heavy cream?

You can use half-and-half, whole milk, or even coconut cream for a dairy-free version. The sauce will be a bit lighter but still delicious.

Is garlic butter pasta vegetarian?

Yes, this recipe is vegetarian as written. To make it vegan, use plant-based butter, coconut cream, and vegan cheese instead of Parmesan.

How do I make garlic butter pasta gluten-free?

Just swap regular pasta shells for gluten-free shells. Chickpea or rice-based pasta works well and tastes great with the sauce.

Can I make garlic butter pasta ahead of time?

You can! Cook the pasta and sauce, then store separately in the fridge. Combine and reheat with a splash of water or cream just before serving for best texture.

Garlic Butter Pasta Recipe – Easy Creamy Shells for Dinner

---

• Author: Olivia Grace
• Total Time: 20 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This creamy garlic butter pasta is a quick, comforting weeknight dinner made with simple ingredients like pasta shells, butter, garlic, cream, and fresh herbs. Ready in about 20 minutes, it’s rich, savory, and endlessly customizable for busy families or beginner cooks.

---

Ingredients

Scale 1x2x3x

• 12 oz medium pasta shells
• 6 tbsp unsalted butter
• 5 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup reserved pasta water

---

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta shells and cook according to package instructions (usually 8–10 minutes) until al dente, stirring occasionally.
2. Before draining, reserve 1/2 cup of pasta cooking water. Drain shells in a colander; do not rinse.
3. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1–2 minutes until fragrant and just starting to turn golden.
4. Pour in heavy cream, stirring to combine. Add salt, black pepper, and red pepper flakes if using. Simmer for 2 minutes to thicken slightly.
5. Lower the heat and stir in grated Parmesan cheese. Mix until cheese melts and sauce is glossy. If sauce is too thick, add reserved pasta water until creamy.
6. Add drained pasta shells to the skillet. Toss gently to coat every shell, adding more pasta water as needed for a silky sauce.
7. Stir in chopped parsley and basil. Taste and adjust seasoning, adding more salt, pepper, or Parmesan as needed.
8. Serve hot in bowls, garnished with extra herbs or cheese if desired.

Notes

For gluten-free, use GF pasta shells. For dairy-free, substitute coconut cream and vegan cheese. Add steamed broccoli, spinach, or mushrooms for extra veggies. Reserve pasta water for a creamy sauce. If sauce breaks, whisk in cold pasta water. Taste and adjust seasoning to your preference.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1/4 of recipe (about 1.5 cups pasta)
• Calories: 520
• Sugar: 3
• Sodium: 780
• Fat: 24
• Saturated Fat: 14
• Carbohydrates: 62
• Fiber: 3
• Protein: 13

Keywords: garlic butter pasta, creamy pasta shells, easy pasta dinner, vegetarian pasta, weeknight pasta, comfort food, Italian pasta, quick pasta recipe