Spicy Shells with Broccoli and Blue Cheese
Elevate your weeknight dinner game with this irresistible Spicy Shells with Broccoli and Blue Cheese recipe! Featuring tender pasta shells and vibrant broccoli florets tossed in a creamy, bold blue cheese sauce with just the right kick of heat from red pepper flakes, this dish is a perfect harmony of rich and spicy flavors. The silkiness of heavy cream blends seamlessly with melted blue cheese and grated Parmesan, creating a luscious coating for the pasta. Lightly sautéed garlic infuses the sauce with aromatic depth, while a sprinkle of fresh parsley adds a bright finishing touch. Ready in just 30 minutes, this satisfying meal is ideal for busy nights yet elegant enough for entertaining. Whether you're craving comfort food or a gourmet twist, these spicy shells are guaranteed to impress!
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 3 cups broccoli florets
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp red pepper flakes
- 4 oz blue cheese, crumbled
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup reserved pasta water
- 2 tbsp fresh parsley, chopped (optional garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In the last 3 minutes of cooking the pasta, add the broccoli florets to the boiling water with the pasta to lightly cook them. Drain together and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the red pepper flakes and cook for another 30 seconds.
Pour in the heavy cream and bring it to a gentle simmer. Add the crumbled blue cheese and stir until it melts and combines into a creamy sauce.
Stir in the grated parmesan cheese and mix until melted. Thin out the sauce with reserved pasta water if it becomes too thick.
Add the cooked pasta and broccoli to the skillet. Toss gently to coat everything evenly in the sauce.
Season with salt and black pepper to taste. Cook for 1-2 more minutes, stirring occasionally, to let the flavors meld.
Serve immediately, garnished with fresh chopped parsley if desired.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.2 g | 54% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1272 mg | 55% | |
| Total Carbohydrate | 67.7 g | 25% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 428 mg | 33% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
