Like a grown-up version of mac and cheese, this creamy weeknight-friendly pasta is equal parts familiar and cozy with a bit of fancy thrown in. Creamy Shells with Peas and Bacon have a fresh pop of flavor from sweet peas and the crunch of savory bacon in every bite. 

Meet my weeknight-friendly, creamy sauce-making secret weapon – crème fraîche. This tangy, super creamy dairy product is the French cousin of sour cream. It is slightly thicker and has a more rich flavor than sour cream. The big difference is that, while sour cream can separate when whisked into hot sauces, crème fraîche can hold up to some heat. Whisk it into this pasta dish at the end of cooking and – like magic – you have an easy, creamy sauce.

Boxed mac and cheese has made a regular appearance in kid dinners during these weeks of lockdown, and no one around here is complaining. But on nights when Frank and I want something that is mac and cheese-esque with an adult twist, Creamy Shells with Peas and Bacon have been our dinner of choice. It just requires a few staples (all of which can be kept in the pantry or refrigerator for at least a few weeks), and isn’t fussy. Even if you don’t want to measure out the ingredients, it will turn out great every time. 

And if you want even more of that creaminess? Add even more crème fraîche. No judgement here.

What Makes Creamy Shells Weeknight Friendly

While the pasta boils, everything else in this dish comes together in one large skillet. But it’s the crème fraîche that really makes this dish feel like something you can do any night of the week. It’s a single ingredient creamy sauce maker. No simmering or thickening or complicated sauce. Just combine the pasta, peas, and bacon with a big spoonful of crème fraîche and the creamy shells with peas and bacon is done.

Want some more kid-friendly ideas? Try Bean and Cheese Tostadas, Sheet Pan Sausage and Veggies, or Easy Wonton Soup.

Ingredients

• Pasta – I just love the very small shell pasta in this dish, but the sky’s the limit. This would be great with just about any pasta shape. Be sure to adjust the sauce at the end, adding more crème fraîche or thinning the sauce with a bit of pasta water, depending on how well the shape you’re using absorbs the sauce.
• Bacon – I find it easier to cook the bacon if it’s already chopped. More chopped bacon can fit in the pan than slices and it cooks more quickly. However, if you prefer to just add full strips of bacon to the skillet and cook them on both sides (then crumble it before adding it to the finished dish). 
• Peas – I think frozen peas offer the most fresh flavor in the easiest package. If using fresh peas, it’s a good idea to cook them first (in the microwave or by boiling them) to make sure they are tender as soon as you add them to the sauce. Canned peas work just fine too, though I think the flavor isn’t quite as good as frozen / fresh. Drain canned peas really well before using them. 
• Crème Fraîche – Crème fraîche is a creamy, sour dairy product that is similar to sour cream but has a much thicker texture and a richer flavor. Look for it in the dairy section, often near other soft, specialty cheeses (like ricotta, mascarpone, or perhaps near the goat cheese and fresh mozzarella). Many grocery stores carry it, and I’ve been picking up the Trader Joe’s version any time I make a TJ’s run. 
• Shallots, Lemon Zest – Diced shallots and lemon zest add a depth of flavor to the dish, but I’ve skipped these before and the dish is still really good. You’ll benefit from the added flavor if you choose to add these, but feel free to skip them if you’re looking to simplify.
• Fresh Black Pepper and Grated Parmesan Cheese – These are great for finishing off your bowls of pasta, but both optional. The dish definitely doesn’t need parmesan cheese on top, but I often just can’t resist the tangy, rich flavor it adds.

More Easy Pasta Recipes

Chicken Enchilada Pasta

Spinach and Artichoke Baked Pasta

Instant Pot Spaghetti

Sweet Potato Mac and Cheese

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