Jerk Shrimp Pasta

Ingredients

• 1 kg Jumbo shrimp (Peeled (leave tails on if desired), deveined, washed with lemon juice)
• 1 whole Lemon (For washing shrimp)
• 2 tbsp Jerk seasoning (Walkerswood or similar) (Hot & spicy or mild, to taste)
• 1 tsp Green seasoning (Optional but recommended for flavor)
• 1 tsp Black pepper (Divided, for shrimp and sauce)
• 2 tsp Pink salt (or regular salt) (Divided, for shrimp, pasta water, and sauce)
• 2 tsp Old Bay seasoning (Divided, for shrimp and sauce)
• 1 tsp Paprika (smoked preferred) (Divided, for shrimp and sauce)
• 2 tsp All-purpose seasoning (Divided, for sauce)
• 250 g Penne pasta (About half a standard package)
• 3 tbsp Olive oil (Divided, for pasta water, shrimp, and sautéing veggies)
• 2 medium Bell peppers (Any color, sliced)
• 4 stalks Spring onions (scallions) (Sliced)
• 2 sprigs Fresh thyme (Leaves only)
• 3 cloves Garlic (Minced)
• 250 ml Double cream (or heavy cream) (Can use half-and-half or whole milk for lighter version)
• 100 g Cheese (cheddar, mozzarella, parmesan blend) (Grated, divided for sauce and garnish)

Instructions

1. Prep Shrimp

   Peel and devein the shrimp, leaving the tails on if desired. Wash the shrimp with lemon juice, then drain well.

   Time: PT7M

2. Season Shrimp

   In a mixing bowl, combine shrimp with 1/2 tsp black pepper, 1 tsp pink salt, 1 tsp Old Bay, 1/2 tsp paprika, 1 tbsp jerk seasoning, and 1 tsp green seasoning (if using). Mix thoroughly to coat.

   Time: PT3M

3. Prep Vegetables and Cheese

   Slice bell peppers and spring onions. Mince garlic. Grate cheese if not pre-grated. Strip thyme leaves from stems.

   Time: PT5M

4. Boil Pasta

   Bring a large pot of water to a boil. Add 1 tsp salt and 1 tbsp olive oil. Add penne pasta and cook according to package instructions (about 10 minutes) until al dente. Stir occasionally. Drain and set aside.

   Time: PT12M

   Temperature: 100°C

5. Sauté Shrimp

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1.5 minutes per side (3 minutes total) until just pink and opaque. Remove shrimp and set aside.

   Time: PT5M

   Temperature: Medium-high

6. Sauté Vegetables

   In the same skillet, add 1 tbsp olive oil. Add sliced bell peppers, spring onions, thyme, and minced garlic. Sauté over low heat for 2 minutes until fragrant and slightly softened.

   Time: PT3M

   Temperature: Low

7. Make Cream Sauce

   Pour in double cream. Add a splash of water to rinse out seasoning bowls and add to pan. Stir to combine. Add 1 tsp Old Bay, 1/2 tsp paprika, 1 tsp all-purpose seasoning, and 1/2 tsp black pepper. Simmer gently for 2 minutes.

   Time: PT3M

   Temperature: Low

8. Add Cheese

   Add most of the grated cheese (reserve some for garnish). Stir until melted and sauce is creamy.

   Time: PT2M

   Temperature: Low

9. Combine Pasta and Sauce

   Add drained pasta to the skillet. Toss to coat evenly in sauce. Taste and add more all-purpose seasoning or salt if needed.

   Time: PT2M

   Temperature: Low

10. Add Shrimp

    Add most of the cooked shrimp and their juices to the pasta. Toss gently to combine. Reserve about 12 shrimp for garnish.

    Time: PT1M

    Temperature: Low

11. Garnish and Serve

    Transfer pasta to serving dishes. Top with reserved shrimp and extra cheese. Serve immediately.

    Time: PT2M

12. Cleanup

    Wash all used utensils, pots, pans, cutting board, and wipe down surfaces.

    Time: PT15M

Nutrition Facts

Calories

650

Protein

38g

Carbohydrates

48g

Fat

32g

Fiber

3g

Ingredient Substitutions

• Instead of Jumbo shrimp: Large shrimp, Prawns
• Instead of Lemon: Lime
• Instead of Jerk seasoning (Walkerswood or similar): Homemade jerk paste
• Instead of Green seasoning: Chopped fresh herbs (parsley, thyme, scallion, garlic)
• Instead of Pink salt (or regular salt): Sea salt, Kosher salt
• Instead of Old Bay seasoning: Cajun seasoning, Paprika + celery salt
• Instead of Paprika (smoked preferred): Regular paprika, Chili powder (for heat)
• Instead of All-purpose seasoning: Seasoned salt, Garlic powder + onion powder
• Instead of Penne pasta: Fusilli, Rigatoni, Farfalle
• Instead of Olive oil: Vegetable oil, Sunflower oil
• Instead of Bell peppers: Sweet peppers
• Instead of Spring onions (scallions): Chives, Leeks
• Instead of Fresh thyme: Dried thyme (1/2 tsp)
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Double cream (or heavy cream): Half-and-half, Whole milk (less creamy)
• Instead of Cheese (cheddar, mozzarella, parmesan blend): Any good melting cheese

Equipment Needed

• Large pot
• Large skillet or sauté pan
• Colander
• Mixing bowls
• Cutting board
• Chef’s knife
• Measuring spoons
• Wooden spoon or spatula
• Tongs (optional)
• Grater (optional)

Critical Steps — Do Not Skip

• Prep Shrimp
• Season Shrimp
• Boil Pasta
• Sauté Shrimp
• Make Cream Sauce
• Add Shrimp

Chef Tips from the Video

• Use jumbo shrimp for best texture and presentation.
• Let the shrimp marinate while prepping other ingredients for deeper flavor.
• Reserve some shrimp for garnish to make the dish look restaurant-quality.
• Scrape up all the seasoning and juices from the bowls for maximum flavor in the sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid overcooking shrimp.

Freezer: Not recommended; cream sauce may split and shrimp can become rubbery.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• You can prep and marinate the shrimp up to 1 day ahead.
• Vegetables can be sliced and cheese grated in advance.
• Pasta is best cooked fresh, but can be boiled and tossed with a little oil to prevent sticking if prepping ahead.