Jerk Chicken & Shrimp Pasta

This recipe has everything one could possibly want in a pasta dish. It’s a combination of shrimp and chicken in a creamy, rich sauce. Also, it has colors and flavors from delicious vegetables. Not to mention, the spices from the jerk flavors.

What is Jerk Chicken & Shrimp Pasta?

This dish is simply pasta with chicken and shrimp, in a creamy jerk flavored sauce. Jerk flavors originated in Jamaica, and has become very popular all over the country. There’s several ingredients used to make a jerk seasoning. Typically, jerk seasoning’s made of onion, garlic, salt, cinnamon, vinegar and various other spices. It is a very distinct flavor, and there’s not much out there to compare it to.

Preparing Jerk Chicken & Shrimp Pasta

The dish is fairly easy to prepare. Especially, since the grocery stores now sell pre-made jerk seasoning. In the past, when I would prepare jerk flavored dishes, I would always make my own jerk seasoning. The process can be very time consuming, so buying it pre-made is much more convenient. There are several brands to choose from. However, the brand I’ve been using is Grace’s Jerk Seasoning.

When preparing the dish, you’re simply adding jerk flavors and vegetables to a sauce, similar to alfredo sauce. Also, you’re seasoning your chicken and shrimp with jerk seasoning. If you are pescatarian, you can prepare this dish with shrimp only. If you can’t or don’t eat seafood, omit the shrimp.

Jerk Chicken & Shrimp Pasta

Danielle Dunn

5 from 1 vote

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 1 lb penne pasta
• 1 lb jumbo shrimp
• 2 boneless, skinless chicken breasts
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp garlic, minced or chopped about 4 cloves
• 1/2 cup jerk seasoning of choice I use Grace's Jerk Seasoning (mild)
• 2 tbsp brown sugar
• 4 tbsp. olive oil or grapeseed oil
• 8 tbsp unsalted butter
• 2 cups heavy cream
• 4 oz cream cheese, softened
• 1 cup pasta water
• 1 tsp. chicken bouillon I use Better Than Bouillon
• 1 cup shredded parmesan cheese
• 4-5 fresh thyme sprigs
• salt & pepper to taste
• fresh chives for garnish chopped

Instructions

 

• Cook pasta according to package. Reserve 1 cup of pasta water.
• In a small bowl, mix together jerk seasoning and brown sugar.
• In a another small bowl, mix shrimp with 2 tbsp of jerk seasoning mixture. Pound chicken breast with a skillet or meat mallet to tenderize and flattened chicken (This will ensure chicken cooks thoroughly. Rub a tbsp of the jerk seasoning mixture on one side of each chicken breast, then flip over and rub a tbsp of the mixture on the other side of each chicken breast. You should have 1 tbsp left. Set it aside for sauce.
• Heat 2 tbsp. of oil, and 1 tbsp. of butter in a 10 inch skillet over medium high heat, and cook your chicken on each side until you reach an internal temperature 165 degrees. This should only take about 7 minutes on each side. Once your chicken is done, add another 2 tbsp. of oil and one 1 tbsp. of butter to same skillet and cook shrimp 2 – 3 minutes on each side.
• To same skillet, add 6 tbsp. of butter. Add bell peppers and onion, then cook until tender, stirring occasionally, approximately 3 minutes. Stir in garlic, and sauté for additional 3 minutes.
• Reduce heat to med-low. Stir in heavy cream, remaining jerk seasoning, cream cheese, pasta water and chicken bouillon. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally. Stir in parmesan cheese and fresh thyme from sprigs. Taste sauce and add salt and pepper if needed. Toss cooked pasta in sauce.
• Top with cooked chicken and shrimp. Garnish with chives and serve warm.

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