Enjoy shrimp, peppers, creamy sauce, and pasta seasoned with jerk spice for a Caribbean-Italian twist.
# Components:
→ Pasta and Seafood
01 - 12 ounces penne pasta
02 - 1 pound shrimp, peeled and deveined
→ Seasonings and Sauces
03 - 1 tablespoon jerk seasoning
04 - Salt, to taste
05 - Black pepper, to taste
06 - Juice of 1 lime
→ Fats and Oils
07 - 1 tablespoon butter
08 - 1 tablespoon olive oil
→ Vegetables and Aromatics
09 - 1 small onion, chopped
10 - 3 garlic cloves, minced
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 2 green onions, chopped
14 - 1 tablespoon fresh parsley, chopped
→ Dairy and Liquids
15 - 1 cup heavy cream
16 - 1/2 cup chicken broth or vegetable broth
17 - 1/2 cup Parmesan cheese, grated
# Directions:
01 - Cook penne pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
02 - Toss shrimp with jerk seasoning to coat evenly. Heat butter and olive oil in a large skillet over medium-high. Add shrimp and cook for 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
03 - In the same skillet, add chopped onion and minced garlic. Cook for 1–2 minutes until fragrant. Add sliced red and yellow bell peppers. Sauté for 3–4 minutes until slightly tender.
04 - Pour heavy cream and chicken or vegetable broth into the skillet. Stir well and bring to a gentle simmer. Sprinkle in Parmesan cheese and mix until fully melted and sauce thickens.
05 - Return drained pasta to the cream sauce. Toss until evenly coated, adding reserved pasta water if the sauce becomes too thick.
06 - Add cooked shrimp, green onions, and a squeeze of lime juice to the skillet. Stir gently to combine and warm through.
07 - Sprinkle with chopped parsley and additional Parmesan cheese if desired. Serve hot.
