Burrata Pasta Shells with Roasted Garlic & Lemon Cream

A warm bowl of golden pasta shells glistens with a silky lemon‑cream sauce, flecked with caramelised roasted garlic and crowned with soft, luscious burrata that oozes creamy richness the moment you pierce it. The fresh green parsley sparkles over the top, and a whisper of red pepper flakes teases the senses. Trust me, you’re going to love this.

Behind the Recipe

Picture this: one evening at home after a long day, I decided to use a mix of pantry staples and fresh cheese to create something comforting yet elegant. I roasted a head of garlic until it turned sweet and buttery, squeezed the cloves into a luscious sauce and tossed it with shell‑shaped pasta that cradled pockets of sauce like treasure. Then I brought in the burrata, placed gently atop the pasta so its creamy center would melt gently into every shell. Let me tell you, it’s worth every bite.

Recipe Origin or Trivia

Here’s a friendly dive into a little background: burrata as a cheese comes from southern Italy, specifically the region of Apulia. (Wikipédia) The pasta shell shape (conchiglioni or large shells) has been a favourite in Italian‑inspired comfort cooking because the sauce gathers inside each little “shell” and delivers flavour in every bite. And the idea of combining roasted garlic with lemon and cream is a more modern twist on classic creamy garlic pasta sauces. For example, a recipe for “creamy roast garlic and lemon pasta sauce” leans into that flavour profile. (theburntbuttertable.com) This one’s a total game‑changer for your weeknight or dinner‑party rotation.

Why You’ll Love Burrata Pasta Shells with Roasted Garlic & Lemon Cream

Here’s what makes this dish so irresistible:

Versatile: This dish works as a cosy solo dinner or scales up beautifully for a dinner party.
Budget‑Friendly: Shell pasta, cream, garlic and one ball of burrata—simple ingredients, big flavour.
Quick and Easy: Roasting garlic takes time, but the prep and cooking come together smoothly so you’ll be serving within about 30‑40 minutes.
Customizable: Swap in different fresh herbs, use half‑and‑half instead of cream, or add veggies like spinach or peas for variation.
Crowd‑Pleasing: The creamy texture and indulgent burrata will have everyone diving in happily.
Make‑Ahead Friendly: You can roast the garlic and grate cheese ahead of time so the final steps feel effortless.
Great for Leftovers: Those shells hold onto the sauce and flavours beautifully, making reheated portions just as satisfying.

Chef’s Pro Tips for Perfect Results

Here are a few insider tips to make this shine:

• Use a good quality burrata with a soft, creamy centre so you get that luscious melt‑effect when you serve.
• Don’t overcook the pasta—aim for al dente so that the shell shape still holds its texture when coated in sauce.
• Save a splash of pasta water before draining; the starch helps the cream sauce cling to the shells and stay silky.
• When you toss the pasta into the sauce off the heat, stir gently so you don’t break the burrata too early—it’s nice to have some intact pockets of cheese.

Kitchen Tools You’ll Need

Here’s what you’ll want on hand:

• Large pot: For boiling the shell pasta in plenty of salted water.
• Baking sheet or foil‑wrap: If you roast the garlic head in the oven, you’ll need this to wrap and catch any oils.
• Large skillet or wide sauté pan: To create the lemon‑cream sauce and finish cooking the pasta shells in the sauce.
• Wooden spoon or flat spatula: For gently tossing the pasta without damaging the shell shape or burrata.
• Microplane or fine grater: For fresh lemon zest, and also for fresh Parmesan if using.

Ingredients in Burrata Pasta Shells with Roasted Garlic & Lemon Cream

Let’s talk flavour harmony—each ingredient has its moment to shine.

1. Shell pasta (conchiglioni or large shells): 12 oz (340 g): These cup up the sauce and hold little pools of cream and garlic for maximum enjoyment.
2. Burrata cheese: 8 oz (about 225 g): Soft, creamy and rich—this is the indulgent unicorn of the dish.
3. Heavy cream: 1 cup (240 ml): Provides the silky base of the sauce that coats every shell.
4. Roasted garlic head: 1 whole head (about 10–12 cloves after roasting): Caramelised garlic adds deep sweet‑savory flavour without harsh raw bite.
5. Lemon juice: 2 Tbsp (30 ml) plus zest of 1 lemon: The brightness of lemon cuts through the richness and lifts the entire dish.
6. Parmesan cheese, finely grated: ¼ cup (25 g): Adds savoury depth and helps thicken the cream a little while adding salty complexity.
7. Olive oil: 1 Tbsp (15 ml): Helps start the garlic base and lends richness without heaviness.
8. Red pepper flakes: ¼ tsp (optional): Just a hint of heat to awaken the taste buds and contrast the creaminess.
9. Fresh parsley, chopped: 2 Tbsp (8 g): Adds fresh green colour, herbal lift and a clean finish.

Ingredient Substitutions

Here are some friendly swaps you can make:
Burrata cheese: Fresh mozzarella combined with a little cream.
Heavy cream: Half‑and‑half or full‑fat milk with an extra 1 Tbsp flour for thickening.
Shell pasta: Penne or rigatoni will work if you can’t find large shells.
Parmesan cheese: Grated pecorino or Asiago for a slightly stronger flavour finish.
Fresh parsley: Chopped basil or chives if you prefer a different herb profile.

Ingredient Spotlight

Burrata cheese: Fresh and creamy, burrata features a soft outer casing of mozzarella filled with rich stracciatella and cream. The centre oozes luscious texture as soon as it is cut or warmed slightly.
Roasted garlic: By roasting a whole head of garlic you transform pungent raw garlic into something sweet, nutty and mellow. It becomes the flavour backbone of the sauce without overpowering the dish.

Instructions for Making Burrata Pasta Shells with Roasted Garlic & Lemon Cream

Let’s dive into the cooking journey step by step—from aromatic prep to that first creamy forkful.

1. Preheat Your Equipment: Preheat your oven to 200 °C (390 °F) if you’re roasting a garlic head. Meanwhile bring a large pot of salted water to a boil for the pasta.
2. Combine Ingredients: Place the garlic head on a piece of foil, drizzle with a little olive oil, wrap it up and roast in the oven for about 40‑45 minutes until the cloves are soft and caramelised.
3. Prepare Your Cooking Vessel: While garlic is roasting, melt olive oil in the large skillet over medium heat. Once the garlic is out of the oven and cooled slightly, squeeze the cloves into the skillet and stir gently.
4. Assemble the Dish: Add the heavy cream, lemon juice and lemon zest to the garlic skillet. Let it come to a gentle simmer. Stir in the grated Parmesan until smooth and silky. Season lightly with salt and pepper, and add red pepper flakes if using.
5. Cook to Perfection: Cook the shell pasta in the boiling water until just al dente according to package instructions. Reserve ½‑1 cup (120‑240 ml) of pasta water, then drain the pasta and add it to the skillet of sauce. Toss gently so every shell is coated. If the sauce is too thick, add a splash of the reserved pasta water.
6. Finishing Touches: Turn off the heat, place the burrata on top of the pasta, then scatter fresh chopped parsley over everything. Cover the pan for 1 minute so the burrata begins to slightly soften but still holds shape.
7. Serve and Enjoy: Serve the pasta immediately while warm, allowing your guests (or yourself) to break into the burrata and swirl the creamy centre through the dish. Enjoy that ooze of cheese and the meld of garlic‑lemon cream.

Texture & Flavor Secrets

This dish carries a delightful contrast of textures: the shell pasta gives a firm bite, the cream sauce wraps every curve with velvety richness, and the burrata centre offers a molten, buttery flash of softness. The flavour journey is layered: first the sweet‑mellow roast garlic, then the bright zing of lemon, followed by the salty savoury Parmesan, with a faint hint of heat from red pepper flakes. The fresh parsley gives a clean, herbaceous finish so the richness never feels heavy.

Cooking Tips & Tricks

Here’s some friendly advice to make it even better:

• Use fresh lemon juice and zest rather than bottled—fresh always lifts the flavour.
• Reserve pasta water—it’s the secret tool for adjusting sauce consistency.
• If the sauce begins to thicken too much before you add the pasta, turn the heat off and keep stirring; the shells will finish cooking in the sauce.
• Let the burrata come to room temperature for 10 minutes before serving so it melts more gently.

What to Avoid

Supportive tips on common missteps:

• Don’t skip roasting the garlic. Raw garlic will taste sharp and overpowering instead of sweet and mellow.
• Don’t overcook the pasta. Overdone shells will collapse and lose their shape and texture.
• Don’t add high heat after adding cream; boiling cream can separate and lose its smoothness.
• Don’t leave the burrata on high heat for too long—if melted fully it loses its lovely centres and becomes just cheese chunks.

Nutrition Facts

Servings: 4
Calories per serving: Approx. 550 kcal

*Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Make‑Ahead and Storage Tips

Here’s how to get ahead with ease: You can roast the garlic ahead of time and refrigerate the peeled cloves in a small container. When ready, bring the cream sauce together and add roasted garlic at a moment’s notice. After serving, store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet with a splash of milk or cream so the sauce renews its silky texture. Freezing is not recommended due to the delicate texture of burrata and cream sauce.

How to Serve Burrata Pasta Shells with Roasted Garlic & Lemon Cream

Serve this pasta in deep bowls so the sauce pools and the shells nestle beautifully. Pair it with a crisp green salad dressed in lemon vinaigrette to echo the citrus in the pasta. A light white wine or sparkling water with lemon makes a great companion. For bread, a warm crusty loaf or garlic‑buttered focaccia will soak up the extra sauce and make every bite even better.

Creative Leftover Transformations

Leftovers? No problem.

• Stir leftover pasta into a skillet with a handful of fresh spinach and a splash of olive oil for a quick lunch.
• Use the shells and sauce as a base for a pasta bake: sprinkle extra Parmesan, broil for 2–3 minutes until golden.
• Turn it into a cold pasta salad: chill the shells, toss with cherry tomatoes, basil and a little vinaigrette, and serve as a refreshing next‑day dish.

Additional Tips

For extra flavour: grate a little lemon zest just before serving so it “floats” on top and gives a fresh burst. For colour contrast, add a handful of lightly steamed peas for green pops. If you like more texture, sprinkle toasted breadcrumbs or chopped toasted almonds on top before serving.

Make It a Showstopper

For visual impact, serve the dish in a wide shallow bowl so you can see the shells and cream sauce. Place the burrata gently on top so the centre remains intact until you begin to serve. Finish with a final sprig of parsley, a drizzle of good olive oil around the rim, and a thin lemon slice leaning on the bowl. The visual of molten burrata breaking into the creamy sauce will elicit “oohs” when guests see it.

Variations to Try

1. Spinach & Lemon Variation: Stir in 2 cups of fresh baby spinach just after adding the pasta so it wilts into the sauce, adding green vibrancy.
2. Mushroom & Herb Version: Sauté 1 cup sliced mushrooms with the garlic, then proceed with the sauce; finish with chopped fresh thyme or oregano.
3. Shrimp & Lemon Cream Twist: Add 12 medium peeled and deveined shrimp to the skillet after the cream has simmered 1 minute; cook the shrimp 2‑3 minutes then add pasta.
4. Pesto Drizzle Finish: After tossing the pasta in the cream sauce, swirl in 2 tablespoons basil‑pesto for added herbaceous depth and colour.
5. Lighter Cream Swap: Use ½ cup heavy cream and ½ cup whole milk, and finish with a tablespoon of grated Parmesan extra for flavour balance.

FAQ’s

1. Q: Can I use pasta shapes other than shells?
A: Yes, absolutely. While large shells capture the sauce nicely, you can use penne, rigatoni or even fusilli.
2. Q: How critical is it to roast the garlic?
A: Roasting transforms the sharp bite into mellow sweetness. If in a rush you could sauté finely minced garlic, but the depth won’t be quite the same.
3. Q: Can I use low‑fat cream or milk instead of heavy cream?
A: You can, though you may need to add a little extra Parmesan or thicken a bit with a small flour slurry so the sauce remains creamy rather than thin.
4. Q: Is burrata essential or can I substitute another cheese?
A: Burrata gives that indulgent streaming centre, but you could substitute fresh mozzarella plus a dollop of ricotta in the centre for a similar effect.
5. Q: How do I reheat leftovers without drying out the sauce?
A: Warm gently in a skillet over low heat, add a splash of milk or cream if needed, stir gently until warmed through—avoid high heat.
6. Q: Can this dish be made gluten‑free?
A: Yes—use gluten‑free shell‑shaped pasta and check that the cream and cheeses you use are gluten‑free.
7. Q: Can I make the sauce ahead of time?
A: You can prepare the roasted garlic and even the cream sauce ahead, but it’s best to toss in the pasta and burrata just before serving for freshness.
8. Q: What is the best way to plate for company?
A: Serve in shallow bowls, place the burrata center‑top, drizzle with fresh olive oil, sprinkle parsley and red pepper flakes—and let guests break the cheese themselves.
9. Q: Will the lemon flavour become too strong?
A: The lemon is meant to brighten and cut through the richness; if you prefer a subtler flavour, reduce the zest to ½ lemon and use 1 Tbsp juice instead.
10. Q: Is the sauce suitable for freezing?
A: The cream‑burrata mixture doesn’t freeze well—the texture may separate. It’s better to freeze just the roasted garlic or cream sauce base (without burrata) if needed.

Conclusion

I hope you’ve enjoyed this journey into creating the Burrata Pasta Shells with Roasted Garlic & Lemon Cream. Let me tell you, it’s worth every bite. It’s rich yet bright, comforting yet somehow sophisticated—perfect for a weeknight that deserves a little special treatment or a gathering where you want to impress without stress. Grab your pasta, roast that garlic, grab that burrata and dig in. You’re going to love it.

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