This One-Pot Creamy Kimchi Shells recipe is a perfect fusion of Korean and Western flavors. It features tender pasta shells coated in a rich, spicy, and tangy sauce made with kimchi, creamy half-and-half, and a touch of Parmesan cheese. The dish is quick, easy to make, and packed with umami, making it a fantastic weeknight dinner that will impress your taste buds.
Step-by-Step Instructions
Step 1: Cook the Bacon (Optional)
In a large pot over medium-high heat, cook diced bacon, stirring occasionally, until crispy and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon and set it aside, leaving about 1 tablespoon of bacon fat in the pot.
Step 2: Sauté Kimchi and Garlic
Add the chopped kimchi and minced garlic to the pot. Stir to combine, scraping up any browned bits from the bottom. Cook for 2 minutes, or until the garlic is fragrant and most of the moisture from the kimchi has evaporated.
Step 3: Add Pasta and Liquid
Stir in the pasta shells, half-and-half, gochujang (if using), salt, and 4 cups of water. Bring the mixture to a boil over medium-high heat. Cook, stirring occasionally, until the pasta is al dente, about 8 minutes.
Step 4: Incorporate Parmesan Cheese
Remove the pot from the heat and stir in the grated Parmesan cheese until it melts, creating a creamy sauce that coats the pasta.
Step 5: Garnish and Serve
Top the pasta with scallions, sesame seeds, and the cooked bacon (if used). For an extra layer of flavor, drizzle with toasted sesame oil before serving.
One-Pot Creamy Kimchi Shells Recipe
4
servings10
minutes20
minutesIngredients
- Main Ingredients
8 ounces medium pasta shells
1 cup kimchi, chopped
2 garlic cloves, minced
4 cups water
1½ cups half-and-half
2 tablespoons gochujang (optional, for added heat)
1 cup grated Parmesan cheese - For Garnish
3 scallions, thinly sliced
1 tablespoon sesame seeds - Optional Add-Ins
4 slices bacon, diced
1 teaspoon toasted sesame oil
Directions
- Cook bacon in a large pot and set aside.
- Sauté kimchi and garlic in the rendered fat until fragrant.
- Add pasta, water, half-and-half, and optional gochujang. Cook until pasta is tender.
- Stir in Parmesan cheese off the heat until creamy.
- Garnish with scallions, sesame seeds, and optional bacon before serving.
FAQ
1. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can store leftovers in an airtight container in the fridge for up to 2 days. Reheat with a splash of water or milk to maintain creaminess.
2. Can I use a different type of pasta?
Yes! Penne, rigatoni, or fusilli work well in this recipe. Adjust cooking time as needed for the pasta shape.
3. Is gochujang necessary?
Gochujang is optional but adds a wonderful depth of flavor and spice. You can skip it or replace it with a mild chili paste.
