Jerk shrimp meets creamy pasta, vibrant peppers, and rich Caribbean-inspired flavors in one quick dinner.
# Components:
→ Pasta Base
01 - 12 ounces penne pasta
→ Seafood
02 - 1 pound shrimp, peeled and deveined
→ Seasonings
03 - 1 tablespoon jerk seasoning
04 - Salt and freshly ground black pepper, to taste
→ Fats
05 - 1 tablespoon unsalted butter
06 - 1 tablespoon olive oil
→ Aromatics
07 - 1 small yellow onion, finely chopped
08 - 3 garlic cloves, minced
→ Vegetables
09 - 1 red bell pepper, thinly sliced
10 - 1 yellow bell pepper, thinly sliced
11 - 2 green onions, sliced
→ Sauce and Garnish
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth or vegetable broth
14 - 1/2 cup Parmesan cheese, grated
15 - 1 tablespoon fresh parsley, chopped
16 - Juice of 1 lime
# Method:
01 - Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set the pasta aside.
02 - Toss the shrimp with jerk seasoning until well coated. Heat a large skillet over medium-high heat, melt butter and add olive oil, then sauté shrimp for 2 minutes per side until opaque and just cooked through. Remove shrimp and keep warm.
03 - In the same skillet, sauté onions and garlic for 1-2 minutes until aromatic, then add sliced bell peppers and cook for 3-4 minutes, stirring occasionally until vegetables begin to soften.
04 - Pour heavy cream and broth into the skillet, stirring to combine. Simmer gently for 2-3 minutes, then add Parmesan cheese and cook, stirring, until cheese is melted and sauce is creamy and slightly thickened.
05 - Add cooked pasta into the sauce and gently toss to coat. If the sauce is too thick, add a bit of reserved pasta water for desired consistency.
06 - Return shrimp to pan, along with green onions and a squeeze of lime juice. Fold gently to combine and heat through.
07 - Sprinkle with fresh parsley and additional Parmesan if desired. Plate immediately and serve warm.
