Recipe Background
Bob Marley Pasta: Jamaican-inspired spaghetti with jerk shrimp, perfect for rainy nights.
The inspiration for Bob Marley Pasta came one evening during a sudden downpour in the streets of Kingston, Jamaica. It was the week of my cousin's wedding, a reunion of relatives who'd gathered from every corner of the globe. That night, our plans to celebrate on the beach were washed out, forcing us to huddle together in the kitchen to prepare a family meal. My cousin Nina, known for her spontaneous culinary flair, decided we should whip up something comforting yet vibrant. Spaghetti and shrimp were on hand, along with a medley of peppers the colors of a tropical sunset. I remember her excitement when she found some jerk seasoning tucked away in the pantry, envisioning how it would elevate the shrimp as it marinated. 'Just like Bob Marley,' she joked, 'it’ll bring some soul to our rainy night!'
As we cooked, the kitchen was alive with stories and laughter. Someone cranked up the reggae tunes, and Nina and I got to work, the rhythm finding its way into our preparation. I watched her deftly throw spaghetti into boiling water while tossing shrimp into a bowl of jerk seasoning, garlic powder, and a hint of Old Bay. A quick chef’s tip she gave me was to let the shrimp sit undisturbed to absorb all the flavors. The final dish was a masterpiece: the creamy sauce thickened perfectly with a balance of Parmesan and mozzarella that lovingly wrapped itself around every strand of spaghetti. As we gathered around the table, the rain beating a staccato rhythm on the roof, there was a shared warmth only such a meal could bring, seasoned and spiced to perfection, leaving a taste that mirrored the island’s lively spirit.
Ingredients
For the pasta and shrimp:
- 8 ounces spaghetti
- 1 pound shrimp peeled and deveined
- 1 1/2 tablespoons olive oil divided
- 1 tablespoon jerk seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Old Bay® seasoning
For the vegetables and sauce:
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red bell pepper sliced
- 4-5 green onions chopped, white and green parts separated
- 3 cloves garlic finely chopped
- 2 cups heavy cream
- 1 tablespoon jerk seasoning
- 1/2 teaspoon dried thyme
- 1 cup parmesan cheese shredded
- 1 cup mozzarella cheese shredded
Directions
- In a large pot of salted, boiling water, add the spaghetti and cook to al dente, according to the package directions.
- In a bowl, add the shrimp, 1/2 tablespoon of the olive oil, 1 tablespoon of the jerk seasoning, the garlic powder, the onion powder, and the Old Bay seasoning and toss to combine.
- Let the shrimp sit in the marinade undisturbed until ready to cook.
- In a skillet over medium-high heat, add the remaining olive oil.
- Add the shrimp in an even layer and cook, turning the shrimp once, until they are pink and reach an internal temperature of 145 degrees F, about 2-3 minutes per side.
- Transfer the shrimp to a plate.
- In the same skillet over medium-high heat, melt the butter.
- Add the paprika to the melted butter and cook, while stirring, until fragrant, about 1 minute.
- Add the green bell peppers, the yellow bell peppers, the red bell peppers, and the white parts of the green onions to the butter-paprika mixture and cook until the veggies start to soften, about 2-3 minutes.
- Add the garlic and cook, while stirring, until fragrant, about 1 minute.
- Add the heavy cream, the remaining jerk seasoning, and the thyme to the veggie mixture and stir to combine. Allow the veggie mixture to cook, about 2-4 minutes.
- Add the parmesan cheese and the mozzarella cheese and stir until melted into the sauce.
- Add the spaghetti and the shrimp to the sauce-veggie mixture and toss to combine.
- Serve garnished with the green parts of the green onions.
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