Jerk Shrimp and Pepper Pasta
Jerk-seasoned shrimp and colorful peppers mingle with penne in a spicy, creamy sauce enriched with cheddar and Parmesan.
12 min
Prep
20 min
Cook
4
Serves
860
Calories
Macros · per serving
45g protein
90g carbs
33g fat
Ingredients
For 4 servings
- 400 g dry penne pasta
- 450 g raw peeled and deveined shrimp
- 450 g bell pepper
- 100 g onion
- 3 scallion
- 4 clove garlic
- 0.25 Scotch bonnet chili
- 4.5 tsp jerk seasoning
- 2 tsp paprika
- 0.5 tsp ground allspice
- 0.25 tsp black pepper
- 6 g salt
- 2 tbsp olive oil
- 100 ml chicken stock
- 200 ml heavy cream
- 40 g cheddar cheese
- 30 g Parmesan cheese
- 3000 ml water
Instructions
- 1
Put the water in a covered 5-litre saucepan and bring to a boil over high heat. While it heats, deseed and thinly slice the bell pepper, slice the onion and scallion, mince the garlic and deseeded chili, and grate both cheeses. Wash your hands thoroughly after handling the chili.
- 2
Pat the chilled shrimp dry and toss with 3 tsp jerk seasoning and all the black pepper. Wash your hands and clean utensils and surfaces that touched the raw shrimp.
- 3
Heat 1 tbsp olive oil in a 30 cm deep sauté pan over medium-high heat. Spread the shrimp in one layer and sear for about 1 minute per side, just until the outsides turn pink; they will finish cooking later. Transfer to a plate and continue making the sauce without interruption.
- 4
Add the remaining 1 tbsp olive oil, bell pepper and onion to the sauté pan. Cook over medium heat for 6–7 minutes, stirring occasionally, until softened but still slightly crisp.
- 5
As soon as the vegetables start cooking, add the salt and penne to the boiling water. Boil uncovered over medium-high heat for 10–12 minutes, or according to the packet, until just tender, stirring occasionally. Continue making the sauce while the pasta cooks.
- 6
Stir the scallion, garlic and remaining 1.5 tsp jerk seasoning into the softened vegetables for 1 minute. Add the chili, paprika, allspice, chicken stock and cream. Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer for 3 minutes.
- 7
Reduce the sauce heat to low and stir in both cheeses until melted. Before draining the pasta, measure out 150 ml of its cooking water. Drain without rinsing and promptly add the pasta and the reserved water to the sauce.
- 8
Return the shrimp and all their juices to the pan. Increase to medium-low heat and gently simmer, tossing frequently, for 2–3 minutes, until the sauce coats the pasta and the shrimp are opaque throughout and reach 63°C/145°F on an instant-read thermometer. Divide among four bowls and serve immediately.
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