Kimchi Pasta with Sauteed Shrimp

What do you do when you have a huge, opened jar of kimchi in the fridge and only one person to eat it? You improvise!

As I scrounged around for dinner ideas last night, I looked at the 3/4 full jar, threatening to go bad when I thought to myself: "Could I make kimchi pasta?"

Well, yes, it turns out I could. And it was delicious!

Here's how you make it:

Cook 1/4 box angel hair pasta according to package directions.

Meanwhile:

Heat 2 tbsp olive oil in a large skillet over medium high heat.

Add 1 large clove minced garlic and sautee until fragrant (about 15 seconds).

Add in 1 tbsp gochujang and as much kimchi as you like and stir together

Clear to one side and add 4-5 large peeled shrimp to the pan.

Cook until bright pink and stir together with other ingredients.

When pasta is al dente, remove from water with tongs and allow water to drain for just a moment. Add to the skillet and combine. If pasta looks dry, add a little pasta water.

Remove from heat, drizzle with olive oil, and toss. Serve immediately.