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Jerk Shrimp Pasta Recipe

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4.2 from 27 reviews

A flavorful and creamy jerk shrimp pasta combining spicy jerk-seasoned jumbo shrimp with sautéed bell peppers and onions in a rich double cream sauce, tossed with al dente penne pasta. Perfect for a quick yet indulgent 30-minute dinner that blends Caribbean spices with classic Italian pasta.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Seafood and Protein

  • 1 lb jumbo shrimp, cleaned and deveined

Pasta

  • 400 g penne pasta

Vegetables

  • 3 bell peppers, sliced into strips
  • 1 small onion, chopped
  • 3 stalks scallion, sliced
  • 1 scotch bonnet, chopped
  • 4 garlic cloves, chopped

Seasonings and Spices

  • 1½ tbsp jerk seasoning, divided (½ tbsp to season shrimp, 1 tbsp for sauce)
  • 2 tsp smoked paprika
  • 1 tsp allspice
  • Salt and black pepper to taste

Dairy and Liquids

  • ⅓ cup cheese (cheddar), shredded
  • ⅓ cup Parmesan cheese, grated
  • 1 cup double cream
  • ⅓ cup chicken stock

Other

  • Olive oil (for cooking shrimp and sautéing)

Instructions

  1. Prep the ingredients: Slice the bell peppers into strips, chop the onion, scotch bonnet, and garlic. Set all aside for easy access during cooking.
  2. Marinate the shrimp: Season the cleaned and deveined shrimp with ½ tablespoon of jerk seasoning. Mix well to coat evenly and let marinate for at least 10 minutes to absorb the flavors.
  3. Cook the pasta: Boil the penne in salted water until al dente. Reserve about 1 cup of the pasta water before draining. To prevent clumping, toss the pasta with 1 tablespoon of oil or rinse briefly under cold water to remove starch. Set aside.
  4. Cook the shrimp: Heat olive oil over medium-high heat in a pan. Add the shrimp carefully and cook for 2 to 3 minutes on each side until just cooked through. Avoid overcooking. Remove shrimp from pan and set aside on a plate.
  5. Make the creamy sauce: Using the same pan, sauté the bell peppers and onions for 1 to 2 minutes, stirring frequently to avoid burning. Add scallions, remaining jerk seasoning, salt, and pepper, cooking another minute. Deglaze the pan with chicken stock, then add garlic and cook for 1-2 minutes more.
  6. Add cream and spices: Pour in the double cream, add chopped scotch bonnet, smoked paprika, and allspice, stirring to combine. Stir in Parmesan and cheddar cheese until melted and the sauce is creamy. Adjust seasoning to taste.
  7. Combine pasta and shrimp: Add the cooked pasta to the sauce, stirring well to coat. If the sauce is too thick, add some reserved pasta water to loosen it. Return the cooked shrimp to the pan and stir to combine. Remove from heat and serve immediately.

Notes

  • Adjust the amount of scotch bonnet pepper according to your heat preference.
  • Reserve pasta water to adjust sauce consistency as needed.
  • Do not overcook shrimp to keep them tender and juicy.
  • You can substitute penne with other pasta shapes like rigatoni or fusilli.
  • For a dairy-free version, substitute cream and cheese with plant-based alternatives.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Caribbean-Italian Fusion

Find it online: https://yourdailycook.com/jerk-shrimp-pasta-recipe/