Jerk Shrimp Pasta
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
885 kcal
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Course
Main Course
Jerk Shrimp Pasta
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This easy, creamy jerk shrimp pasta dish is made with a spicy and creamy tomato sauce that's full of flavor.
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Ingredients
For the jerk seasoning:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon thyme dried
- 1 teaspoon ground allspice
- 1 teaspoon black pepper ground
- 1 teaspoon red pepper flakes crushed
- ½ teaspoon nutmeg grated
- ½ teaspoon dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the shrimp pasta:
- 1 tablespoon + 1 teaspoon vegetable oil divided, neutral oil such as canola or light olive oil
- ¾ pound Shrimp thawed, peeled, deveined and cut into bite-size chunks, raw
- 3 cups pasta shells 8 ounces, uncooked medium size
- ¼ cup yellow onion you need about ⅓ of a small onion for that, finely diced
- 1 cup chicken broth
- ¼ cup tomato paste
- 1 cup heavy cream
- ½ teaspoon lime zest
- ½ teaspoon lime juice more to taste
- thyme roughly chopped, leaves from 4 small sprigs, fresh
Instructions
For the jerk seasoning:
- In a large bowl, stir together all jerk seasoning ingredients.
For the shrimp pasta:
- Mix 1 tablespoon oil into the spice mix, then add the shrimp and stir around until well coated. Cover the bowl and marinate the shrimp in the fridge for 20 minutes.
- While the shrimp are marinating, bring a large pot of water to a boil and cook the pasta.
- Once the shrimp had 20 minutes in the marinade, make the sauce: Heat the remaining oil in a large non-stick pan, then add the diced onion and saute until translucent (about 2 minutes).
- Stir in the shrimp along with any marinade that's still in the bowl. Cook until the shrimp are just starting to turn pink (3 to 4 minutes).
- Stir in chicken broth, tomato paste and cream. Bring to a simmer and cook until the sauce has thickened a bit (about 5 minutes after it starts to simmer).
- Stir in lime zest and juice and season to taste with more lime juice. Mix the sauce with the pasta, sprinkle with roughly chopped fresh thyme leaves and serve.
Notes
- *You can use any size shrimp you like because you will be cutting them into bite-size chunks.
- Storage: Store the pasta and the sauce separately in airtight containers in the fridge for up to 2 days. Gently reheat the sauce on the stovetop and the pasta in the microwave.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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