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Chesapeake Bay Pasta in Lemon Cream Sauce


  • 1 pound Chesapeake Bay shell pasta
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 1/2 cups whole milk
  • 3 Tablespoons lemon juice
  • Salt & pepper

Boil pasta in well-salted water, according to package directions. Meanwhile, heat a large skillet on Medium-Low. Melt butter and whisk in flour until smooth, cook 1 minute. Slowly whisk in milk and cook on low for 2 minutes. Stir in lemon juice. Once pasta is al dente, drain, and add cream sauce. Toss to coat, adding a splash of pasta water if necessary.


Excellent topped with simple seared scallops or shrimp

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