Jerk Shrimp Pasta*

Jerk Shrimp pasta is one of the first dishes I made when I started experimenting with cooking years ago.  Although nowhere to be found in the name, the key ingredient to this recipe is Walkerswood Jamaican Jerk Seasoning, which comes in both Mild and Hot & Spicy.  If the dish is too spicy you can cut the heat with the acidity of a lemon.

 

 

Ingredients

  • Red Bell Pepper (1/2)
  • Mango (1)
  • White Onion (1)
  • Red Potatoes (3 – Small)
  • Tomatoes (Grape sized – 1 cup)
  • Lemon (1)
  • Asparagus Spears (about 10-12)
  • Kosher Salt
  • Black Pepper (cracked)
  • Walkerswood Traditional Jerk Seasoning (2 TBSP – Hot & Spicy flavor, or mild)
  • Raw simple peel shrimp 21-25 CT (1 pound)
  • Penne Pasta

 

Directions

First and foremost, devein and peel your raw shrimp.  The first thought you may have is “Why don’t I just use the pre cooked frozen shrimp to save time?” Answer to that question is because it is very easy to overcook and just doesn’t taste great in general.  Stop being lazy and put in the extra work! :).  Place the peeled deveined shrimp in a separate bowl, and season the shrimp with salt, pepper, and a tbsp of walkers wood jerk seasoning.  Seal the bowl, and give it a good shake until the shrimp are coated, then put the bowl in the fridge for the time being.

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Next, dice the white onion, 1/2 red bell pepper, Mango, and 3 small red potatoes.  In my opinion mangoes are difficult to cut due to the seed, but there are plenty of how to’s online. Next, take your grape tomatoes and asparagus spears.  Split the grape tomatoes in half, and cut the asparagus spears from the top so they are about as tall as your thumb.

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Boil the pasta until “al dente” (firm to bite. yes I googled that) then drain and set aside in a strainer.  The pasta should be wet but do not rinse it!  “The starch in the water is what helps the sauce adhere to your pasta and prevent absorption of your sauce”*.

Take the bowl of shrimp and fry them on a pan with olive oil.  Set aside in a (separate clean) bowl once they are pink but not fully cooked. (about 3 mins on medium heat).

Using a large frying pan or a wok, heat with 3 tbsp of olive oil. Combine the sliced tomato, diced red bell peppers, diced onion, sliced asparagus spears, and diced potatoes in the frying pan and set to medium-high.

Add both the Shrimp and the Pasta to the large frying pan and toss the food together.  After the food is tossed add one more tbsp of the walkers wood jerk seasoning to the pan.  Keep the heat on medium-high and stir the food together so the seasoning blends well, AND so the shrimp is fully cooked through.  Last but not least, add the diced mangoes and toss one more time.

Taste it and see if its too spicy.  If the jerk seasoning is a little too much for you, split the lemon in half and squeeze over the food, then give an additional toss.

 

Serves 4-6!

 

*Source – How to cook perfect pasta – George DeLallo Company

 

 

 

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