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# Garlic Butter Pasta Shells
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4.43 from 157 votes
May 09, 2024, Updated Jul 29, 2024
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Our garlic butter pasta elevates the classic flavors of Aglio e Olio with the addition of sautéed onions, a splash of balsamic vinegar, and fresh parsley, making it one of our favorite weeknight pasta side dishes.
![White bowl filled with cooked conchigliette (medium pasta shells) tossed in a garlic and onion butter sauce. Freshly chopped parsley adds a pop of green. There's a black spoon ready to serve a portion.
## Table of contents
This easy garlic butter pasta recipe is a versatile side dish that draws inspiration from the classic Italian dish *Aglio e Olio* (garlic and oil). We kick it up a notch with sautéed onions for added depth, a splash of balsamic vinegar, and a sprinkle of fresh parsley at the end. Every time we serve this, there are never any leftovers, so we’re sure you’ll want to add this to your weeknight repertoire of pasta side dish recipes.
## Notes from the MGC Kitchen
This pasta side dish is highly adaptable, so feel free to use whatever pasta you have on hand. We’ve made it with everything from angel hair to elbows, and rigatoni, but we’re partial to *conchigliette* (small or medium shells). Other pasta cuts with ridges that hold the light garlicky sauce (e.g. penne, rigatoni) will work just as well.
As written, our recipe calls for either small or medium pasta shells. The size you use is really a matter of personal preference and availability. The medium-sized seashell pasta will hold a little more of the garlic butter sauce, but smaller, bite-sized *conchigliette mini* work, too.
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## Key Ingredients
*This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.*
* **PASTA SHELLS:** *Conchigliette* come in different sizes; the small are about 1/4 to 1/2 inch in diameter, while the medium are about 3/4 to 1 inch. Aside from that, the main distinction between small and medium shells is in the conch shape. Small shells have more of a rounded shell shape, while medium shells have a more pronounced flared opening. Either choice will work for most pasta shell recipes.
* **ONION:** The addition of sautéed onion is one of the things that sets this recipe apart from traditional Aglio e Olio. The diced onion brings a hint of sweetness and a little added depth to the garlic butter flavor.
* **GARLIC:** Garlic is, of course, the main flavor profile in this dish. As the minced garlic sautées and starts to brown, the flavor mellows and develops a more complex and nutty flavor (known as Maillard browning). The key to perfectly sautéed garlic is cooking to a light golden brown over medium heat.
* **BUTTER:** Butter gives the pasta sauce a lovely mouthfeel, as well as a little bit of richness. Aglio e Olio traditionally only uses extra virgin olive oil, but for us, the butter is a welcome addition.
* **CHICKEN BROTH:** The chicken broth adds a savory layer to the garlic butter mixture, while also helping to deglaze the pan a bit, and ultimately coating the pasta shells.
* **BALSAMIC VINEGAR:** The acidity and subtle sweetness of balsamic vinegar mellows the garlic even more while enhancing the onion, creating a perfect balance of flavors.
* **PARSLEY:** Parsley is the perfect finishing touch for the garlic butter pasta shells, adding some fresh brightness plus visual contrast to the completed dish.
## How to Make Garlic Butter Pasta Shells
*This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.*
**COOK THE PASTA:** Bring a large pot of salted water to a boil for the pasta. Cook and drain the pasta according to the package directions.
**SAUTÉ THE ONIONS AND GARLIC:** Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes. Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
**FINISH THE SAUCE:** Stir in the chicken broth and balsamic vinegar. Continue cooking for 1 minute, then remove from the heat and set aside.
**TOSS AND SERVE:** Combine the cooked pasta with the garlic mixture, add the fresh parsley and toss to coat. Season to taste with salt and pepper and serve immediately.
## Make Ahead Tips
You can make this dish ahead of time, store it in a casserole dish, then reheat it in the oven. Here’s how: Preheat the oven to 350°F. Drizzle the pasta with 3 tablespoons of chicken broth and cover the casserole tightly with foil. Heat for 15 to 20 minutes, or until hot enough for your liking.
## What to Serve with Garlic Butter Pasta
Garlic butter pasta is a great accompaniment for simple entrées like , , , and . It’s also perfect alongside many of our favorite vegetable side dishes, like , , or .
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## Garlic Butter Pasta Shells
Prep: 10 minutes minsCook: 15 minutes minsTotal: 25 minutes minsServings: 4 servings
### Ingredients
* ▢ 8 ounces small or medium pasta shells, conchigliette
* ▢ 2 tablespoons extra-virgin olive oil
* ▢ 1/2 cup onion, finely chopped
* ▢ 4 cloves garlic, minced
* ▢ 2 tablespoons butter
* ▢ 3 to 4 tablespoons low-sodium chicken broth
* ▢ 2 teaspoons balsamic vinegar
* ▢ 1/4 cup parsley, finely chopped
* ▢ Salt and freshly ground black pepper
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### Instructions
* Bring a large pot of salted water to a boil for the pasta.
* Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.
* Add the garlic and butter and continue cooking, stirring constantly until barely golden, 1 to 2 minutes longer.
* Stir in the chicken broth and balsamic vinegar.
* Continue cooking for 1 minute, then remove from the heat and set aside.
* Cook and drain the pasta according to the package directions.
* Combine with the garlic mixture, add the fresh parsley and toss to coat.
* Season to taste with salt and pepper and serve immediately.
### Notes
**MAKE AHEAD TIPS:** You can make this dish ahead of time, store it in a casserole dish, then reheat it in the oven. Here’s how: Preheat the oven to 350°F. Drizzle the pasta with 3 tablespoons of chicken broth and cover the casserole tightly with foil. Heat for 15 to 20 minutes, or until hot enough for your liking.
### Nutrition
Serving: 1serving, Calories: 223kcal, Carbohydrates: 22g, Protein: 4g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 15mg, Sodium: 129mg, Fiber: 2g, Sugar: 2g
Nutrition information is automatically calculated, so should only be used as an approximation.
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About Us
We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.
4.43 from 157 votes (151 ratings without comment)
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## 14 Comments
1. **Bev** says:
   This was so good! My husband kept going back for more. I’ll definitely be making it again.!
   1. **Lynne Webb** says:
      Hi Bev,
   3. **Vicky** says:
      Hi! I have a question. is it possible to make this without balsamic vinegar? it’s not available in my area. and also what can I substitute chicken broth with? thank you for this lovely recipe ☺️
      1. **Lynne Webb** says:
         Hi Vicky,
3. **Monty** says:
   Outstanding side dish paired with Steak alla Milanese and sautéed spinach.!
5. **Hanna** says:
   I found this recipe very tasty with roast. I usually make potatoes with roast but wanted something different. This hits the spot.!
7. **Gretchen Niebla** says:
   I was Missing some ingredients, so I used balsamic glaze, Truffle Parmesan Black Garlic Seasoning, and parsley flakes. I also added parmesan cheese, and tossed it together. Absolutely Delicious!!!!! I have this saved now.!
9. **Sara L.** says:
   the balsamic vinegar is such a good addition! delicious!
      I’m happy to hear you enjoyed it, Sara. Thanks for taking the time to let us know.
11. **Pamela Thompson** says:
    Delicious!
    1. **Lynne Webb** says:
       Glad you enjoyed Pamela! Thanks for sharing.
13. **gdela** says:
    We loved this side dish.  Had with fried pork chops. The balsamic vinegar gives this a great flavor!
15. **bea** says:
    very nice side dish, everybody loved it
       Hi Bea,
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