RECIPES / CARIBBEAN COOKING
Creamy Caribbean Shrimp Pasta
PREP
COOK
YIELD
CUISINE
HEAT
Ingredients
- 8 oz / 225 g penne or another short pasta
- 8 oz / 225 g large shrimp, peeled and deveined
- 2 tsp BackYard Blendz Original Green Seasoning, divided
- 2 tsp neutral cooking oil
- 3/4 cup / 180 ml cooking cream or heavy cream
- 1/2 cup / 120 ml reserved pasta water, as needed
- Salt for the pasta water, plus only if needed after tasting
Method
- Season the shrimp. Pat the shrimp dry and toss with 1 1/2 tsp BackYard Blendz Original Green Seasoning. Leave to stand for 10 minutes.
- Cook the pasta. Bring a medium pot of salted water to a boil. Cook the pasta until one minute short of al dente according to the package directions. Reserve 1/2 cup of the pasta water, then drain.
- Sear the shrimp. Heat the oil in a wide frying pan over medium-high heat. Arrange the shrimp in one layer and cook for 1–2 minutes per side, until opaque and curled into a loose C shape. Transfer immediately to a plate.
- Build the sauce. Reduce the heat to medium-low. Add the cream and remaining 1/2 tsp green seasoning. Bring to a gentle simmer and cook for 2 minutes without allowing the sauce to boil hard.
- Finish the pasta. Add the drained pasta and 1/4 cup of the reserved pasta water. Toss over medium-low heat for 1–2 minutes, until the sauce is glossy and clings to the pasta. Add more pasta water, 1 tbsp at a time, only if needed.
- Return the shrimp and serve. Fold the shrimp back into the pan and warm for about 1 minute. Taste before adding salt and serve immediately.
BackYard Blendz Chef Notes
Keep the cream at a gentle simmer. High heat can reduce it too quickly and cause the sauce to split or become greasy.
Remove the shrimp as soon as they are opaque and curled into a loose C shape. Return them only for the final minute so they stay tender.
For a chicken version, replace the shrimp with 8 oz / 225 g boneless chicken cut into 2 cm pieces. Season for 15–20 minutes, then cook for 5–7 minutes until browned and the thickest pieces reach 74°C.
For a tomato variation, replace the cream with 1 cup / 250 ml smooth tomato passata. Simmer the passata and final 1/2 tsp green seasoning for 5–7 minutes before adding the pasta.
At this quantity, Original Green Seasoning gives the cream visible herb flecks and fresh aromatic flavour rather than a bright green colour.
Sweet pepper, mushrooms or spinach can be added, but each changes the moisture and consistency of the sauce. Cook mushrooms until their liquid evaporates; add spinach only at the end.
BackYard Blendz Spicy Green Seasoning may replace Original at the same quantity for a medium-heat version.
Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat gently with a small splash of water.
Made with BackYard Blendz
BackYard Blendz Original Green Seasoning
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