Rasta Pasta Recipe Featuring Flavourful Jamaican Jerk Shrimp
Rasta Pasta Recipe Featuring Flavourful Jamaican Jerk Shrimp
by dobbernationloves
2 Comments
dobbernationloves
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/jamaican-jerk-shrimp-rasta-pasta-recipe/). Ingredients • 1 lb Shrimp peeled, tails removed • 2 tbsp Olive Oil • 1 tbsp Soy Sauce • 1 tbsp Jerk Seasoning • 1/2 tsp White Sugar • 1/2 cup Red Onion diced • 1 Red Bell Pepper sliced • 1 Yellow or Orange Bell Pepper sliced • 1 Scallion sliced • Kosher Salt + Black Pepper • 1/2 tbsp Curry Powder • 1/2 tsp Ground Ginger • 1 Garlic Clove minced • 1 cup Coconut Milk • 7 oz Diced Tomatoes • 2 tbsp Sweet Chili Sauce • 350 g Fresh Linguini or Tagliatelle • 1 Lime juiced • 1 cup Baby Spinach • 1/2 cup Parmesan Cheese grated • Cilantro garnish Instructions 1 Bring a large pot of salted water to a boil over high heat. 2 In a medium bowl, combine the shrimp, 1 tbsp of olive oil, soy sauce, 1 tbsp jerk seasoning, and sugar and stir to combine. Let marinate at room temperature while you make the sauce. 3 In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and cook, stirring, until beginning to soften, 2 minutes. Add the bell peppers and the green onions and a few pinches of salt. Cook, stirring occasionally, for about 4 minutes. 4 Stir in the curry powder, ginger and garlic. Cook, stirring until fragrant, about 30 seconds. Add the coconut milk and tomatoes and bring to a simmer. Lower the heat to medium and simmer, stirring until the peppers are tender, about 5 minutes. Remove from the heat, stir in the sweet chili sauce, and cover the pan. 5 Drop the noodles into the boiling water and cook according to the package instructions until al dente. 6 While the pasta boils, cook the shrimp. Heat a large nonstick skillet over medium high heat. When the pan is hot, add half the marinated shrimp and cook, turning once, until browned on both sides, 2-3 minutes. Transfer to a bowl and repeat with remaining shrimp. Stir in the lime juice. 7 Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the sauce, along with the shrimp and spinach. Toss and stir until the spinach is wilted and the linguine is coated in sauce. Season to taste with salt and pepper. Stir in the parmesan and garnish with cilantro.
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/jamaican-jerk-shrimp-rasta-pasta-recipe/).
Ingredients
• 1 lb Shrimp peeled, tails removed
• 2 tbsp Olive Oil
• 1 tbsp Soy Sauce
• 1 tbsp Jerk Seasoning
• 1/2 tsp White Sugar
• 1/2 cup Red Onion diced
• 1 Red Bell Pepper sliced
• 1 Yellow or Orange Bell Pepper sliced
• 1 Scallion sliced
• Kosher Salt + Black Pepper
• 1/2 tbsp Curry Powder
• 1/2 tsp Ground Ginger
• 1 Garlic Clove minced
• 1 cup Coconut Milk
• 7 oz Diced Tomatoes
• 2 tbsp Sweet Chili Sauce
• 350 g Fresh Linguini or Tagliatelle
• 1 Lime juiced
• 1 cup Baby Spinach
• 1/2 cup Parmesan Cheese grated
• Cilantro garnish
Instructions
1 Bring a large pot of salted water to a boil over high heat.
2 In a medium bowl, combine the shrimp, 1 tbsp of olive oil, soy sauce, 1 tbsp jerk seasoning, and sugar and stir to combine. Let marinate at room temperature while you make the sauce.
3 In a deep skillet, heat the remaining olive oil over medium heat. Add the onion and cook, stirring, until beginning to soften, 2 minutes. Add the bell peppers and the green onions and a few pinches of salt. Cook, stirring occasionally, for about 4 minutes.
4 Stir in the curry powder, ginger and garlic. Cook, stirring until fragrant, about 30 seconds. Add the coconut milk and tomatoes and bring to a simmer. Lower the heat to medium and simmer, stirring until the peppers are tender, about 5 minutes. Remove from the heat, stir in the sweet chili sauce, and cover the pan.
5 Drop the noodles into the boiling water and cook according to the package instructions until al dente.
6 While the pasta boils, cook the shrimp. Heat a large nonstick skillet over medium high heat. When the pan is hot, add half the marinated shrimp and cook, turning once, until browned on both sides, 2-3 minutes. Transfer to a bowl and repeat with remaining shrimp. Stir in the lime juice.
7 Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the sauce, along with the shrimp and spinach. Toss and stir until the spinach is wilted and the linguine is coated in sauce. Season to taste with salt and pepper. Stir in the parmesan and garnish with cilantro.
Thanks for the recipe! It looks scrumptious!