Pasta caribeña con gambas

Ingredientes

• 1 lb (450 g) large shrimp, peeled and deveined
• 1.5 tablespoons dry jerk seasoning, divided
• 1 tablespoon olive oil
• Salt to taste
• 10 oz (285 g) penne pasta
• 2 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 to 1 scotch bonnet or habanero pepper, minced
• 4 cloves garlic, minced
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 3 tablespoons heavy cream
• 2 sprigs fresh thyme
• 1 lime, juiced
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper to taste

Preparación

1. 1

   Cook the penne: Bring a large pot of well-salted water to a boil and cook the penne until just shy of al dente. Reserve 1 cup of pasta water, then drain.

2. 2

   Season the shrimp: Pat the shrimp very dry with paper towels. Toss with 3/4 tablespoon of the jerk seasoning, a pinch of salt, and the olive oil.

3. 3

   Sear the shrimp: Heat a large skillet over medium-high heat. Sear the shrimp for 1 to 2 minutes per side until pink and opaque. Transfer to a plate and set aside.

4. 4

   Sauté the vegetables: Melt the butter in the same skillet. Add the onion, all three bell peppers, and the scotch bonnet. Cook for 3 to 4 minutes until slightly softened. Add garlic and the remaining 3/4 tablespoon jerk seasoning and cook for 1 minute more.

5. 5

   Build the coconut sauce: Pour in the coconut milk and heavy cream. Add the thyme sprigs. Simmer over medium heat for 4 to 5 minutes, stirring occasionally, until the sauce thickens and coats a spoon. Season with salt and pepper.

6. 6

   Combine and finish: Add the drained penne and toss to coat, splashing in pasta water as needed to loosen the sauce. Return the seared shrimp, squeeze lime juice over the top, and scatter fresh parsley. Serve immediately.