One Pan Garlic Parmesan Pasta

 

Have you been to Red Lobster lately?? No, me neither. But I did go a few years ago and let me tell you, it was not good, and if I recall correctly it wasn’t good the time before that either. Do you remember when it was good? I’m talking nearly 20 years ago, it was creamy and garlicky and absolutely delicious. Whenever my sister and I caught wind of a possible trip to Kingston, we would beg and plead with our mother for two things; White Rose (the most amazing craft store that there ever was, before Michaels existed that is, they had every color of FIMO!!!!) and Red Lobster. We loved Red Lobster and White Rose so much, that, assuming Wonderland wasn’t on the agenda, a trip that included those two establishments was quite possibly the highlight of our year. This one pan garlic parmesan pasta reminds me of how good I remember Red Lobster used to be. Note that I increased the amount of garlic the recipe called for and will do it again next time. I imagine cooked chicken or shrimp would be a really good addition to this dish.

 

One Pan Garlic Parmesan Pasta

1 tablespoon olive oil

2 tablespoons minced garlic (I used two massive cloves)

2 tablespoons butter

8 oz. (about 200 grams) dry noodles

2 cups low-sodium chicken stock

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup milk (I used ½ cup 18% cream and ½ cup water)

1/2 cup Parmesan cheese

1 tablespoon chopped parsley (optional)

 

In a 12 inch skillet, heat olive oil and add garlic. Stir and cook until garlic becomes fragrant and just starts to brown. Add pasta, salt, pepper, butter, chicken stock and milk. Stir and bring to a boil.

 

Reduce heat to medium-low and simmer for 20 minutes or until pasta is tender.

 

Remove from heat, toss pasta, and stir in Parmesan Cheese. Sprinkle parsley on top.

 

Divide into bowls and serve hot.

 

If you have leftovers try adding some more milk to the cold pasta before reheating.

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