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Jerk shrimp and roasted corn coconut cream pasta

Add some Caribbean to your weeknight pasta with this delicious recipe! With jerk seasoning and shrimp, prepare for a bit of spice along with the roasted corn coconut cream pasta. It's simple, but mouth-wateringly good.


  • 1/2 lb of shrimp, shell removed and deveined
  • 1 pinch salt and pepper
  • 1 tablespoon Chef Noel’s jerk seasoning
  • 1/2 red bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 cup of cream sauce
  • 1/4 cup coconut milk
  • 1 cup penne pasta, cooked
  • 1 roasted corn on the cob, kernel remove


  1. Season shrimp with salt, pepper and jerk marinade and put aside to marinate.
  2. In a heated frying pan over medium flame, sauté shrimp until lightly pink then add bell peppers. Stir to combine then add other remaining ingredients and toss. Lower flame and allow sauce to reduce then serve. Adjust seasoning to taste. 

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