Make this jerk shrimp pasta if you're in the mood for a 20 minute dinner that's spicy, creamy, and bursting with flavor! It's similar to the Jamaican Italian fusion Rasta Pasta, but can be adapted to use up ingredients you already have in your kitchen!
½wholeBell PepperRed, Yellow, or Orange preferably
(1 tablespoon pasta water)
1TablespoonGrated Parmesan cheese
handfulBaby Spinach Leaves
Cook 2-3 oz pasta according to package directions. Once pasta is al dente, reserve 1 tablespoon pasta water, and drain remaining water.
In a small bowl, toss 4 oz shrimp in ½ teaspoon Jerk seasoning, set aside. On a cutting board, slice ½ bell pepper into about ¼ in strips, set aside.
Heat a skillet over medium-high heat, once hot, add seasoned shrimp. Cook 1-3 minutes on each side, until each side just becomes pink. Remove and set aside.
Return skillet to burner and add remaining 1 teaspoon olive oil, remaining ½ teaspoon Jerk seasoning, and sliced bell pepper. Cook, stirring occasionally until pepper is softened.
Once pepper is softened, turn down heat to low. Add cooked pasta and shrimp, 1 T pasta water, 1-2 T hevy cream, 1 T grated parmesan cheese, a large handful of spinach, and a pinch of salt. Stir and cook until sauce thickens and spinach wilts. Remove and serve immediately.
Buy Jerk seasoning or make your own, here's a link to the recipe I used.
Use your favorite type of pasta in this dish.
This pasta would be great with fresh tomatoes, zucchini, mushrooms, and lots of other vegetables. Clean out your fridge to make it.
You can use milk, but it won't be as creamy. If using milk, I recommend adding some butter with it.