OHHHH year Baby Its creamy, its spicy, its delicious! Our spin on the popular Shrimp Alfredo! adding that Caribbean FLAVA!. Peppered shrimp is an icon dish in the Caribbean, usually used with the shell on, but we are suing shell off shrimp to make it more easier to enjoy! This recipe will have you impressing people for sure!.
1lb Extra large raw shrimp
500g Tagliatelle pasta
1 tsp sea Salt
1 tsp. Pepper
1/4 scotch bonnet pepper (deseeded)
2 tbsp. Olive oil
1 onion diced
6 garlic cloves minced
1 tbsp. Butter
400g thick coconut cream
1 tsp. All purpose seasoning
150 grated parmesan cheese
Parsley and chilli flakes for garnish
Cook Tagliatelli in boiling water with salt (See packet for instructions) and set aside.
Season shrimp with salt, black pepper, chilli flakes, paprika, scotch bonnet pepper, all purpose and mix together. (Set aside then marinate for 10 minutes.
In a frying pan add some olive oil on a medium heat, add prawns and cook for 3-4 minutes until pink then transfer into a mixing bowl and cool down.
Now using the same pan add onions and garlic then cook down until caramelised then add butter then melt and stir in. Now add coconut milk, all purpose seasoning, parmesan cheese and stir to create a thick creamy sauce. Bring to a boil for 5 mins then simmer down. Add drained pasta (leaving a little pasta water in there) Mix the pasta around the sauce then add in Shrimp and continue to mix together. Garnish with parsley and chilli flakes.