Ingredients:

  • 1 pound (450g) pasta (linguine, fettuccine, or penne work well)
  • 1 tablespoon olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons Jamaican jerk seasoning (store-bought or homemade)
  • 1/2 cup (120ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste
  • Optional: 1 scotch bonnet pepper, minced (use sparingly!)

Instructions:

  1. Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and jerk seasoning. Sauté until shrimp are pink and cooked through. Remove shrimp from skillet and set aside.
  3. Add onion to the skillet and cook until softened and translucent. Add garlic and cook for another minute until fragrant.
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer. Stir in heavy cream and Parmesan cheese. Simmer until sauce slightly thickens.
  5. Add cooked pasta and shrimp to the sauce. Toss to coat. Add a splash of reserved pasta water if needed to adjust consistency. Season with salt and pepper to taste. If using scotch bonnet pepper, add it here for that signature Jamaican heat.
  6. Garnish with chopped parsley and extra Parmesan cheese. Serve immediately, and prepare for compliments, Chef!