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Creamy Lemon Pepper Shell Pasta

Bright lemon zest meets rich, cheesy cream sauce and bold cracked pepper in this quick, comforting pasta dish using shell pasta to scoop up the velvety sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-American, Modern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Water
  • 12 oz medium shell pasta (conchiglie)
  • 4 quarts water for boiling
  • 2 tbsp salt for pasta water
The Sauce
  • 1 cup heavy cream
  • 3 tbsp unsalted butter
  • 2 cloves garlic minced
  • 2 tbsp fresh lemon zest divided use
  • 3 tbsp fresh lemon juice
  • 1 cup Parmesan cheese freshly finely grated
  • 1 tbsp coarsely cracked black pepper divided use
  • 0.5 tsp salt for sauce, adjust to taste

Equipment

  • Large pot
  • Large deep skillet or Dutch oven
  • Microplane or fine grater
  • Colander

Method
 

  1. Bring a large pot of salted water to a boil. Cook shell pasta to al dente according to package directions.
  2. While pasta cooks, melt butter in a large, deep skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Add heavy cream to the skillet, bring to a gentle simmer, and let reduce slightly for 3 minutes. Stir in 1/2 tsp salt and half of the black pepper.
  4. Crucial step: Before draining, reserve about 1.5 cups of starchy pasta water.
  5. Drain pasta and add immediately to the cream sauce in the skillet. Reduce heat to low.
  6. Stir in lemon juice, half the lemon zest, and 1/2 cup reserved pasta water. Toss vigorously.
  7. Remove pan from heat. Add Parmesan cheese in batches, tossing constantly to melt. Add more pasta water as needed to create a glossy, smooth sauce that coats the shells.
  8. Serve immediately garnished with remaining lemon zest and generous amounts of cracked black pepper.

Notes

Use freshly grated cheese from a block, not pre-shredded, to ensure a smooth sauce without clumps. Serve immediately as the sauce thickens quickly upon cooling.