Jerk Shrimp Pasta
Learn how to make this delicious jerk inspired shrimp with gluten free penne pasta. A quick and easy recipe that's perfect for lunch or dinner.
Servings 4 people
Calories 483kcal
Ingredients
Cooking the pasta
- 2 cups gluten free penne pasta (226g)heaped
- 1 teaspoon pink salt (6g)
Jerk sauce
- 2 tablespoon jerk paste (16g) see notes
- 1 tablespoon tomato paste (16g)
- ½ tablespoon tamarind sauce (7g)
- 1 tablespoon soy(a) sauce (18g)
- ¼ tablespoon maple syrup (5g)
- 1 teaspoon fresh thyme (2g) stems removed
- ½ cup warm water (118ml)
To marinate the shrimp
- 1 lb shrimp (450g) raw and de-vained
- 2 tablespoon jerk paste (16g)I recommend Walkerswood (mild or spicy)
- 2 tablespoon maple syrup (40g)
For cooking the shrimp
- 2 tablespoon olive oil (28g)
- 1 small onion chopped
- 4 garlic cloves minced
- ½ red bell pepper chopped
- ½ yellow bell pepper chopped
- 4 sprigs of thyme
- black pepper and pink salt optional to taste
Instructions
- Bring water in a large sauce to the boil along with 1 teaspoon of pink salt.
- Add the pasta and cook for 5-7 minutes or until al dente (slightly firm)(use a fork to determine its readiness).
- Once cooked, drain and rinse off the pasta with cold water via a colander and set aside.
- In a medium sized bowl, add all of the ingredients to make the jerk sauce, then set aside.
- In another large bowl, whisk together the ingredients for the jerk marinade - jerk paste and maple syrup.
- Add and coat the shrimp thoroughly with the jerk marinade then set aside.
- In a medium sized skillet, on medium heat.
- Add the olive oil and proceed to saute the onion scallion, garlic and bell peppers until soft and translucent.
- Continue to cook for another few minutes.
- Add the jerk sauce to the frying pan and then bring to a rolling boil.
- Reduce the heat to medium low and simmer while stirring until the sauce starts to thicken (this should take about 10-15 minutes)
- Fold in the shrimp and cook until the shrimp are cooked through (they will be pink when ready)
- Finally add the pasta and fold in with the shrimp/sauce until heated through.
- Do a taste test and adjust with black pepper and pink salt if needed.
Notes
- I highly recommend using raw (frozen or fresh) shrimp to make this recipe.
- For best results, eat the dish immediately, do not re-heat as that increases the chance of the texture of the shrimp changing.
- For this recipe, I am using Walkerwood (mild) seasoning paste but you can use the spicy version if you want to.
- Keep in mind that this is an INSPIRED, inauthentic jerk recipe.
- You can use any sweetener but I prefer to use maple syrup.
Nutrition
Calories: 483kcal | Carbohydrates: 88g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 874mg | Potassium: 523mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2378IU | Vitamin C: 52mg | Calcium: 84mg | Iron: 3mg