Medium pasta shells

Butter

Garlic, minced

Heavy cream

Milk or half-and-half

Freshly grated Parmesan cheese

Salt and black pepper

Italian seasoning or parsley

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Cook pasta shells in salted water according to package directions until al dente. Reserve ½ cup pasta water, then drain.

In a large skillet over medium heat, melt butter and sauté garlic until fragrant (about 30 seconds).

Stir in cream and milk. Simmer gently for 3–4 minutes, stirring frequently.

Add Parmesan cheese and stir until melted and smooth.

Toss in cooked shells, adding reserved pasta water as needed to loosen the sauce.

Season with salt, pepper, and herbs. Serve warm with extra Parmesan on top.

Use freshly grated Parmesan for the smoothest, creamiest sauce—pre-shredded cheese may cause clumping.
Keep the heat low to medium when adding cheese to prevent separation.
Salt the pasta water generously; it’s the foundation of flavor.
Add pasta water gradually to control sauce thickness.

Add Protein: Stir in grilled chicken, shrimp, or crispy bacon.
Veggie Boost: Add sautéed spinach, mushrooms, or roasted broccoli.
Extra Cheesy: Mix in mozzarella or Asiago for a richer sauce.
Spicy Kick: Add red pepper flakes or a dash of cayenne.
Lightened-Up Version: Substitute half-and-half for heavy cream and reduce butter slightly.