Creating Burrata Pasta Shells with Roasted Garlic & Lemon Cream can be straightforward. Follow these easy steps:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

1. Prepare the Garlic: Slice the top off the head of garlic and drizzle with olive oil. Wrap it in aluminum foil and place it in the oven to roast for about 30-35 minutes or until the cloves are soft.

1. Cook the Pasta: While the garlic is roasting, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

1. Make the Lemon Cream Sauce: In a medium saucepan, add the heavy cream, lemon zest, lemon juice, and red pepper flakes. Simmer over low heat, stirring occasionally.

1. Add Roasted Garlic: Once the garlic is roasted, squeeze the cloves out of their skins into the cream sauce. Stir well to combine, mashing the garlic with a fork for a creamy texture. Season with salt and black pepper to taste.

1. Combine Pasta and Sauce: Add the cooked pasta shells into the lemon cream sauce, gently tossing to coat each shell evenly.

1. Incorporate Burrata: Add the torn burrata cheese into the pasta, stirring lightly to mix but keeping some of the burrata intact for creamy bites.

1. Serve: Transfer the pasta to serving bowls. Garnish with fresh basil and additional grated Parmesan cheese.

1. Final Touches: Drizzle with extra olive oil if desired and add a sprinkle of cracked black pepper for an added kick.

By following these instructions, you will create an incredible plate of Burrata Pasta Shells that is sure to impress!