Jerk Shrimp Pasta
This jerk shrimp pasta recipe has a light sauce, sweet onions, and juicy shrimp in a sweet & flavorful spice blend. Done in about 30 minutes!
Ingredients
- 2 Tablespoons jerk seasoning
- 1/4 cup lime juice or pineapple juice
- 1/4 cup olive oil divided
- 1 Tablespoon honey
- 1 pound medium shrimp raw, peeled and deveined
- 8 ounces angel hair pasta
- 1/2 medium sweet onion cut into long slices
- 2 Tablespoons butter
- fresh cilantro or parsley optional garnish
Instructions
- Combine jerk seasoning, lime or pineapple juice, 2 Tablespoons of the olive oil, and the honey in a large bowl. Whisk well to combine. Add shrimp and stir to coat. Let rest at room temperature for 15-20 minutes or in the refrigerator for up to 1 hour. (Don’t go longer!)
- While the shrimp is marinating, bring a large pot of water to a rapid boil. Add a generous pinch of salt, then cook the pasta just to al dente. Scoop out a small amount of the pasta water, then drain the rest and set the pasta aside.
- When ready to cook the shrimp, warm remaining 2 Tablespoons olive oil in a large skillet over medium-high heat. Pour in the shrimp and the marinade. Cook shrimp for 2-3 minutes per side, watching closely, just until they are opaque and cooked through. Remove shrimp to a plate and set aside.
- Keep the skillet over medium-high heat and add the butter. When melted, add the sliced onion and cook for 3-4 minutes, until tender and lightly browned. Add pasta to the skillet and toss well to combine, adding a few Tablespoons of pasta water as desired to thin out the sauce.
- Return shrimp to the pan, garnish with chopped fresh cilantro or parsley, and serve right away.
Nutrition Estimate
Calories: 424 kcal, Carbohydrates: 53 g, Protein: 8 g, Fat: 21 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 12 g, Trans Fat: 0.2 g, Cholesterol: 15 mg, Sodium: 118 mg, Potassium: 276 mg, Fiber: 4 g, Sugar: 8 g, Vitamin A: 1369 IU, Vitamin C: 7 mg, Calcium: 38 mg, Iron: 2 mg
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