Creamy Garlic Shells

yield: 4 SERVINGS

total time: 25 MINUTES
prep time: 10 MINUTES
cook time: 15 MINUTES

8 oz. (1/2 lb.) mini shells pasta

1 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

2 tsp minced garlic from jar 

2 Tbsp all-purpose flour

3/4 cup pasta water + 3/4 tsp Chicken Better Than Bouillon 

3/4 c. half n half

salt & pepper to taste

1/4 c. grated Parmesan/Romano cheese blend

1/2 tsp garlic powder

2 tsp dried parsley flakes

DIRECTIONS:

In a large pot, cook the pasta in salted boiling water until al dente. Remove the pot from the heat. Drain and set aside.

Put the empty pot back on the burner over medium heat. Add in the olive oil and butter and cook until the butter is melted. Stir in the garlic and saute for about 30 seconds. Sprinkle in the flour and stir with a whisk for about 1 minute until the flour is cooked and combined with the butter and oil. Pour in the half-n-half and broth and whisk until smooth. Stir in the some salt and pepper and whisk constantly until the mixture is thick and bubbling.

Remove from the heat and stir in the garlic powder, Parmesan cheese, and the parsley flakes. Add more salt and pepper if needed. Pour the cooked pasta into the pot and mix in with the sauce. Serve.