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Jerk Shrimp Rasta Pasta

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Ingredients

1 pound medium shrimp

1 cup chicken or vegetable stock

2 bay leaves

1 teaspoon fish seasoning

1/2 teaspoon salt

1 1/2 teaspoons paprika, divided use

1/2 teaspoon garlic powder

1/2 teaspoon garlic powder

1 teaspoon bottled jerk paste

2 tablespoons butter

3 cloves garlic, minced

1/2 cup shallots, diced

1 teaspoon crushed red pepper flakes

2 teaspoons flour

1 cup heavy cream

1/4 red bell pepper, thinly sliced

1/4 green bell pepper, thinly sliced

1/4 yellow bell pepper, thinly sliced

2 cups parmesan cheese, grated

1/2 cup mascarpone cream cheese

1 teaspoon lemon zest

2 tablespoons fresh thyme leaves, divided use

1/2 teaspoon fresh cracked pepper

Kosher salt to taste

16 ounces penne or rigatoni pasta

3 tablespoons olive oil, divided use

Preparation

01Clean shrimp by removing shells and rinsing them in cold water. Reserve the shells to make a stock. In a small saucepan, add shrimp shells, stock and bay leaves. Place on low heat and bring to a boil. Once the shells turn pink and the stock boils, remove stock from the heat, strain and set aside.
02In a medium bowl, pat dry shrimp dry and season with fish seasoning, pinch of salt, 1 teaspoon paprika, garlic powder, onion powder and jerk paste. Use a spoon to mix seasonings onto the shrimp well and set aside.
03In a large stock pot, bring 8 cups of water and a heavy pinch of kosher salt to a boil. Once boiled, add pasta and cook until al dente, about 8-10 minutes. Drain pasta, save 1 cup of pasta water. Drizzle 1 tablespoon olive oil on pasta and set pasta aside.
04In a large skillet, heat 2 tablespoons olive oil over medium heat. Once oil is slightly smoky, sear shrimp for 2-3 minutes on each side. Remove the shrimp from the heat and set aside.
05Using the same pan, reduce the heat to medium-low and add butter, diced shallots and saute for 1 minute until fragrant. Add minced garlic and cook for an additional 30 seconds constantly stirring. Season the aromatics with a pinch of salt, red pepper flakes and 1/2 teaspoon paprika and 2 teaspoons flour. Cook aromatics for an additional 30 seconds, keep stirring.
06Deglaze pan with strained shrimp stock and allow the stock to come up to a simmer. Cook the stock aromatics for 2-3 minutes.
07To the pan add 1 cup of heavy cream. Allow the sauce to come up to a simmer, about 5 minutes.
08Add in red, green and yellow bell pepper slices. Cook the peppers in the cream for an additional 2 minutes until the peppers slightly soften. Stir in the grated parmesan and mascarpone cheeses.
09Add in the lemon zest, 1 tablespoon thyme leaves and give the pan a good stir. Allow the sauce to cook for 2-3 minutes. It should thicken and slightly reduce with the melting of the cheese.
10Add in shrimp followed by the pasta and toss in the sauce. If the sauce is too thick and doesn't coat pasta evenly, spoon in reserved pasta water by the tablespoon until thinner consistency is reached. Allow the pasta and shrimp to warm through, about 1-2 minutes and remove from the heat.
11Finish with the remaining tablespoon of fresh thyme, a pinch of freshly cracked black pepper and more cheese if desired. Can serve with hot with crusty bread.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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