Jerk Shrimp Rasta Pasta

🧂 Ingredients

• 1 lb Shrimp

  peeled, tails removed
• 2 tbsp Olive Oil
• 1 tbsp Soy Sauce
• 1 tbsp Jerk Seasoning
• 1/2 tsp White Sugar
• 1/2 cup Red Onion

  diced
• 1 Red Bell Pepper

  sliced
• 1 Yellow or Orange Bell Pepper

  sliced
• 1 Scallion

  sliced
• Kosher Salt + Black Pepper
• 1/2 tbsp Curry Powder
• 1/2 tsp Ground Ginger
• 1 Garlic Clove

  minced
• 1 cup Coconut Milk
• 7 oz Diced Tomatoes
• 2 tbsp Sweet Chili Sauce
• 350 g Fresh Linguini or Tagliatelle
• 1 Lime

  juiced
• 1 cup Baby Spinach
• 1/2 cup Parmesan Cheese

  grated
• Cilantro

  garnish

Instructions

• 1 Bring a large pot of salted water to a boil over high heat.
• 2 In a medium bowl, combine the shrimp, 1 tbsp of olive oil, soy sauce, 1 tbsp
  jerk seasoning, and sugar and stir to combine. Let marinate at room temperature
  while you make the sauce.
• 3 In a deep skillet, heat the remaining olive oil over medium heat. Add the onion
  and cook, stirring, until beginning to soften, 2 minutes. Add the bell peppers
  and the green onions and a few pinches of salt. Cook, stirring occasionally, for
  about 4 minutes.
• 4 Stir in the curry powder, ginger and garlic. Cook, stirring until fragrant,
  about 30 seconds. Add the coconut milk and tomatoes and bring to a simmer. Lower
  the heat to medium and simmer, stirring until the peppers are tender, about 5
  minutes. Remove from the heat, stir in the sweet chili sauce, and cover the pan.
• 5 Drop the noodles into the boiling water and cook according to the package
  instructions until al dente.
• 6 While the pasta boils, cook the shrimp. Heat a large nonstick skillet over
  medium high heat. When the pan is hot, add half the marinated shrimp and cook,
  turning once, until browned on both sides, 2-3 minutes. Transfer to a bowl and
  repeat with remaining shrimp. Stir in the lime juice.
• 7 Drain the pasta, reserving 1 cup of the pasta water. Add the pasta to the sauce,
  along with the shrimp and spinach. Toss and stir until the spinach is wilted and
  the linguine is coated in sauce. Season to taste with salt and pepper. Stir in
  the parmesan and garnish with cilantro.

Nutrition Info