Here’s a flavorful recipe for Steak and Shrimp Jerk Pasta, combining tender steak, spicy jerk-seasoned shrimp, and a creamy pasta sauce:
Ingredients (Serves 4)
For the Jerk Protein:
- 8 oz steak (ribeye or sirloin), thinly sliced
- 8–10 shrimp, peeled and deveined
- 2–3 tbsp jerk seasoning (store-bought or homemade)
- 1 tbsp olive oil
For the Pasta:
- 8 oz fettuccine or linguine
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1–2 tsp lime juice
- Salt and pepper, to taste
- Optional: chopped cilantro or parsley for garnish
Instructions
- Cook Pasta:
- Boil pasta according to package instructions. Drain and set aside, reserving ½ cup pasta water.
- Season Protein:
- Toss steak slices and shrimp with jerk seasoning.
- Cook Steak:
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear steak slices for 2–3 minutes per side until browned but still juicy. Remove and set aside.
- Cook Shrimp:
- In the same skillet, cook shrimp for 2–3 minutes per side until pink and cooked through. Remove and set aside with the steak.
- Make Sauce:
- In the skillet, melt butter and sauté garlic and onion until fragrant.
- Add heavy cream and bring to a gentle simmer.
- Stir in Parmesan cheese until melted.
- Adjust thickness with reserved pasta water if needed.
- Season with salt, pepper, and lime juice.
- Combine:
- Toss cooked pasta with the creamy sauce.
- Add steak and shrimp on top or mix gently into the pasta.
- Serve:
- Garnish with chopped cilantro or parsley. Serve immediately with extra Parmesan if desired.
Tips
- For extra spice, add a pinch of cayenne or crushed red pepper to the sauce.
- Let the steak rest 5 minutes after cooking for juicier slices.
- Use fresh lime juice to brighten the flavors and balance the richness of the cream.
If you want, I can also give a one-pan version of this Steak and Shrimp Jerk Pasta that’s quicker and easier for weeknight dinners.
Do you want me to provide that one-pan version?
