- 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