Creamy Parmesan Shells with Toasted Garlic

Equipment :


  • 1 lb large shells (conchiglioni pasta)
  • 3 tbsp butter
  • 3 cloves garlic, thinly shaved
  • 3 cups heavy cream
  • 1 tbsp Spice Tribe Porcini Paradiso blend
  • 2 large sprigs fresh oregano
  • 1 small sprig fresh rosemary
  • ¾ cup parmesan cheese
  • freshly cracked black pepper


  • Bring a large pot of water to a boil. Add a palmful of salt. Drop in the large shells and stir really well. Cook for 1 minute less than the package’s instructions.
  • Meanwhile, heat a large 12” skillet over medium heat and melt the butter. Add the shaved garlic and quickly toast it in the hot butter until golden brown (be careful not to burn).
  • Add the heavy cream and immediately whisk in the Porcini Paradiso blend. Add the oregano and rosemary. Bring the cream to a simmer and cook for a minute or so to begin thickening. At this point, when the cream has bubbles across the entire surface, whisk in the parmesan cheese.
  • Continue to cook the cream sauce for another minute or so until thickened, stirring continuously and lowering the heat as needed so that the sauce doesn’t overcook and lose it’s silkiness. Drain the pasta and immediately add it to the sauce.
  • Stir the pasta with a wooden spoon for another minute to allow the sauce to coat the pasta as it finishes cooking. Serve the shells in a large bowl with lots of freshly cracked black pepper on top.

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