Jerk Shrimp Pasta
This easy, creamy jerk shrimp pasta dish is made with a spicy and creamy tomato sauce that's full of flavor.
Servings: 4
Calories (Estimated): 885kcal
Equipment:
- measuring spoons and cups
- mixing bowl
- knife and cutting board
- rubber spatula
- plastic wrap
- large pot
- colander
- large non-stick pan
- citrus zester
- citrus juicer
Ingredients:
For the jerk seasoning:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 teaspoon crushed red pepper flakes
- ½ teaspoon grated nutmeg
- ½ teaspoon dark brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
For the shrimp pasta:
- 1 tablespoon + 1 teaspoon neutral oil (such as vegetable oil, canola oil or light olive oil) divided
- ¾ pound raw shrimp,* thawed, peeled, deveined and cut into bite-size chunks
- 3 cups uncooked medium pasta shells (8 ounces)
- ¼ cup finely diced yellow onion (you need about ⅓ of a small onion for that)
- 1 cup chicken broth
- ¼ cup tomato paste
- 1 cup heavy cream
- ½ teaspoon lime zest
- ½ teaspoon lime juice, more to taste
- leaves from 4 small sprigs of fresh thyme, roughly chopped
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.
Recipe 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.
