Cooking Corner: Jerk Rubbed Shrimp Rasta Pasta

Today at the Cooking Corner, BOK and COX Business Center Executive Chef Davin Levine shows us how to make Jerk Rubbed Shrimp Rasta Pasta!

You can check out more recipes like this one on out website NewsOn6.com/recipes.

INGREDIENTS:

• 2 TBSP JERK SEASONING

• 1 LB SHRIMP, LARGE 16/20

• ½ CUP OLIVE OIL

• 2 BELL PEPPERS, SEEDED AND SLICED THIN

• 1 TBSP GARLIC GLOVES, CHOPPED

• 1 ONION, MED. SLICED THIN

• ½ CUP SCALLIONS, CHOPPED

• 1 CUP CHICKEN STOCK

• 4 CUPS PENNE PASTA, COOKED, DRAINED AND COOLED

• 2 TSP CAJUN SEASONING

• 1 CUP HEAVY CREAM

• ¾ CUP PARMESAN

SALT AND PEPPER TO TASTE

METHOD:

TOSS SHRIMP, JERK SEASONING AND A LITTLE OIL TOGETHER; HEAT SKILLET AND SEAR SHRIMP UNTIL LIGHTLY BROWNED AND FULLY COOKED; SET ASIDE.

ADD OLIVE OIL TO SKILLET; ADD PEPPERS AND ONIONS AND SAUTÉ UNTIL SOFTENED; ADD GARLIC AND SAUTÉ UNTIL GARLIC IS SLIGHTLY BROWNED; ADD HEAVY CREAM, CHICKEN STOCK & CAJUN SEASONING, REDUCE UNTIL SLIGHTLY THICKENED. ADD PASTA AND COOKED SHRIMP, TOSS TO COAT EVENLY AND HEATED THROUGHOUT. AWAY FROM FIRE ADD PARMESAN & SCALLIONS. ADJUST WITH ADDITIONAL CHICKEN STOCK IF TOO THICK AND ADD SALT & PEPPER IF NEEDED.

TRANSFER TO PASTA BOWL AND GARNISH WITH ADDITIONAL PARMESAN AND SCALLIONS. SERVE WITH CRUSTY FRENCH BREAD.

BON APPETIT,

CHEF DEVIN LEVINE CEC