Jerk Shrimp Pasta

4 standard portions

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Ingredients

• 2 cups gluten free penne pasta ((226g)heaped)
• 1 tsp pink salt ((6g))
• 2 tbsp jerk paste ((16g) see notes)
• 1 tbsp tomato paste ((16g))
• ½ tbsp tamarind sauce ((7g))
• 1 tbsp soy(a) sauce ((18g))
• ¼ tbsp maple syrup ((5g))
• 1 tsp fresh thyme ((2g) stems removed)
• ½ cup warm water ((118ml))
• 1 lb shrimp ((450g) raw and de-vained)
• 2 tbsp jerk paste ((16g)I recommend Walkerswood (mild or spicy))
• 2 tbsp maple syrup ((40g))
• 2 tbsp olive oil ((28g))
• 1 small onion (chopped)
• 4 garlic cloves (minced)
• ½ red bell pepper (chopped)
• ½ yellow bell pepper (chopped)
• 4 sprigs of thyme
• black pepper and pink salt (optional to taste)

Method

1. Bring water in a large sauce to the boil along with 1 tsp of pink salt.
2. Add the pasta and cook for 5-7 minutes or until al dente (slightly firm)(use a fork to determine its readiness).
3. Once cooked, drain and rinse off the pasta with cold water via a colander and set aside.
4. In a medium sized bowl, add all of the ingredients to make the jerk sauce, then set aside.
5. In another large bowl, whisk together the ingredients for the jerk marinade - jerk paste and maple syrup.
6. Add and coat the shrimp thoroughly with the jerk marinade then set aside.
7. In a medium sized skillet, on medium heat.
8. Add the olive oil and proceed to saute the onion scallion, garlic and bell peppers until soft and translucent.
9. Continue to cook for another few minutes.
10. Add the jerk sauce to the frying pan and then bring to a rolling boil.
11. Reduce the heat to medium low and simmer while stirring until the sauce starts to thicken (this should take about 10-15 minutes)
12. Fold in the shrimp and cook until the shrimp are cooked through (they will be pink when ready)
13. Finally add the pasta and fold in with the shrimp/sauce until heated through.
14. Do a taste test and adjust with black pepper and pink salt if needed.