The Weeknight Table

HOMEMADE JAMAICAN STYLE JERK PASTE
(This paste is used in the pasta recipe below.)

INGREDIENTS

Produce
1/2 small white onion, roughly chopped
1/2 small red onion, roughly chopped
4 scallions, chopped
4 cloves garlic
1 tablespoon fresh ginger, chopped
2 tablespoons fresh thyme leaves
1 Scotch bonnet pepper, stem removed (seeds optional)

Pantry and Spices
1 tablespoon brown sugar
1 tablespoon honey
1 tablespoon vinegar (white or apple cider)
1 tablespoon browning sauce
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1 teaspoon salt

INSTRUCTIONS

Add the white onion, red onion, scallions, garlic, ginger, thyme, and Scotch bonnet to a blender or food processor. Add the brown sugar, honey, vinegar, browning sauce, allspice, nutmeg, black pepper, and salt. Blend until smooth but still slightly textured. The paste should be thick and aromatic. Taste and adjust seasoning if needed. Store in an airtight container in the refrigerator for up to one week. This recipe yields enough for multiple uses. You will need 2 tablespoons for the pasta below.

JERK SHRIMP ALFREDO WITH BROCCOLI AND RIGATONI

INGREDIENTS

Seafood
1 1/2 pounds large shrimp, peeled and deveined

Produce
1/2 cup diced onion
1/2 cup diced bell pepper
1/2 cup diced celery
1 1/2 cups broccoli florets
Fresh thyme sprigs
Sliced scallions, for garnish

Dairy
1 1/2 cups heavy cream
1/2 cup freshly grated Parmesan cheese

Pasta
3/4 pound rigatoni

Pantry and Seasonings
2 tablespoons homemade jerk paste, divided
1 heaping teaspoon brown sugar
1 teaspoon lemon juice
1 teaspoon chicken bouillon
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried fennel

Oils
1 tablespoon olive oil

INSTRUCTIONS

Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente. During the last two minutes of cooking, add the broccoli florets to the pasta water. Drain together and reserve about 1/2 cup of pasta water.

In a bowl, toss the shrimp with 1 tablespoon of the homemade jerk paste, brown sugar, lemon juice, and fresh thyme leaves. Heat a large skillet over medium-high heat and add olive oil. Sear the shrimp for 1 to 2 minutes per side, just until lightly caramelized but not fully cooked through. Remove from the skillet and set aside.

In the same skillet, add the diced onion, bell pepper, and celery. Sauté until softened. Stir in the remaining 1 tablespoon of homemade jerk paste and cook for about 30 seconds to bloom the spices. Add fresh thyme sprigs.

Pour in the heavy cream and bring to a gentle simmer. Stir in chicken bouillon, black pepper, garlic powder, onion powder, dried fennel, and Parmesan cheese. Allow the sauce to simmer until slightly thickened.

Add the cooked pasta and broccoli to the sauce and toss to coat evenly. If needed, loosen with a splash of reserved pasta water. Return the shrimp to the skillet and allow everything to simmer together for 2 to 3 minutes until the shrimp are fully cooked and the sauce clings to the pasta.

Remove thyme stems, garnish with sliced scallions, and serve immediately.