Creamy Brown Butter Lemon Shells

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients

• 1/2 lb. shell pasta

• 6 tbsp. salted butter

• Zest & juice of of 1 lemon

• 1 cup heavy cream

• 1 cup Parmigiano Reggiano, grated

• Pasta water as needed

  
  

Directions:

1. Bring a large pot of water to a boil.

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

3. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently.

4. When the butter begins to turn golden brown, whisk in the lemon zest.

5. Strain the pasta and add it directly to the pan with the sauce along with 1/4 cup of pasta water. Toss on medium heat.

6. Add the heavy cream and toss again until combined.

7. Remove from heat and add the lemon juice and Parmigiano. Toss again. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with more Parmigiano.