JERK CHICKEN AND SHRIMP PASTA – The dinner menu ambiance of jerk chicken and shrimp spaghetti is really upscale. The creamy Parmesan sauce and Jamaican jerk flavor go along beautifully. You should add this recipe to your weekly dinner rotation as a new favorite.
— 4 boneless skinless chicken breasts
— 3/4 pound raw extra large shrimp I used the 16/20 count size
— 1 pound rigatoni pasta noodles
— 1 pint heavy cream
— 4 ounces chicken broth low sodium
— 6-8 ounces Parmesan cheese shredded
— 1 medium green bell pepper diced
— 1 medium red bell pepper diced
— 3 sprigs green onion chopped
— 2 tbsp extra virgin olive oil
— 3 tbsp unsalted butter
— 2 tbsp garlic, minced
— Jamaican jerk seasoning powder
— all-purpose seasoning
— Pink Salt
— ground black pepper
— garlic powder
— onion powder
— ground pimento
— 1 tbsp browning
— parsley optional garnish
Jerk Chicken Breast
Season both sides of chicken breast with all-purpose seasoning, pepper, garlic powder, thyme, onion powder, ground pimento and jerk seasoning.
Pour 1/2 tablespoon of browning over the chicken, mix the chicken with your hands and make sure all pieces of chicken are evenly coated with the browning.
In a heated skillet, add 2 tablespoons of oil and 1 tablespoon of minced garlic and let it cook for 1-2 minutes.
On medium high heat, sear the chicken breast for 7-12 minutes, or until fully cooked (thicker chicken breast will take longer to cook through).
Remove from heat and let chicken rest for 3-5 minutes.
Cut the chicken breast into slices and set aside.
In a bowl, add raw shrimp and lightly season with all-purpose seasoning, thyme, jerk seasoning, and 1/2 tablespoon of browning
In a small heated skillet, melt 2 tablespoons of unsalted butter and add 1 tablespoon of minced garlic.
Cook shrimp for 3-5 minutes or until fully cooked and remove from heat (do not overcook your shrimp, or they will be dry).
Boil noodles according to directions on the pasta box-make sure that they are not soggy, the noodles should be cooked but still firm.
Drain the noodles, add 1 tablespoon of butter and mix the noodles until the butter is melted -set it aside.
In a large heated skillet, add 2 tablespoons of oil and 1 tablespoon of minced garlic-allow to cook for 1-2 minutes.
Add the red pepper, green pepper, and scallion and sauté them for 3-5 minutes on high heat until the vegetables are tender.
Stir in the heavy cream and chicken broth and allow it to simmer for 3-5 minutes on medium low heat.
Stir in the Parmesan cheese and season the sauce lightly with 1/2 tablespoon of jerk seasoning, salt, and pepper.
Allow the sauce to simmer for 7-10 minutes on low heat and remove from the heat (taste your sauce to determine if you desire more seasoning).
Pour sauce over noodles and mix so that the noodles are fully coated.
Top the pasta with the chopped jerk chicken breast and shrimp.
Garnish with parsley (optional).