Jerk Shrimp Pasta Dish (Printable Version)
Tender shrimp in spicy jerk sauce with creamy cheese and bell peppers over gluten-free fusilli pasta.
# Everything You’ll Need:
→ Pasta
01 -
12 oz gluten-free fusilli pasta
→ Seafood
02 -
1 1/2 lbs jumbo shrimp, peeled and deveined
→ Vegetables
03 -
1 orange bell pepper, sliced
04 -
1 green bell pepper, sliced
→ Dairy
05 -
2 1/2 cups heavy cream
06 -
6 oz parmesan cheese, grated
07 -
3 oz mozzarella cheese, shredded
→ Liquids
08 -
1/2 cup chicken broth
09 -
2 tbsp olive oil
→ Spices and Seasonings
10 -
1 3/4 tbsp jerk seasoning
11 -
1/4 tsp roasted garlic powder
12 -
1 1/4 tsp Hungarian paprika
13 -
1/2 tsp dried thyme
14 -
3/4 tsp red bell pepper seasoning
15 -
1/8 tsp ginger powder
16 -
1/2 tsp salt
# Steps to Cook:
01 -
Boil gluten-free fusilli in salted water until al dente, then drain and set aside.
02 -
In a bowl, toss shrimp with jerk seasoning, roasted garlic powder, and Hungarian paprika until evenly coated.
03 -
Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook shrimp for 1 to 2 minutes per side until opaque and pink. Remove from skillet and set aside.
04 -
Add remaining olive oil to the skillet and sauté orange and green bell peppers until slightly translucent, about 3 to 4 minutes.
05 -
Reduce heat to low and stir in heavy cream, chicken broth, jerk seasoning, paprika, thyme, red bell pepper seasoning, ginger powder, and salt. Mix thoroughly to combine.
06 -
Add parmesan and mozzarella cheeses to the sauce. Stir continuously until cheeses are fully melted and the sauce is smooth.
07 -
Simmer the sauce for 5 minutes, then add cooked pasta and shrimp to the skillet. Toss gently to coat everything evenly and heat through.
# Extra Suggestions:
01 -
For best flavor, use freshly grated parmesan and shred mozzarella yourself.