Healthy Haitian-Style Creole Spicy Shrimp Pasta
A simple yet delicious dish of tender shrimp and pasta coated in a tomato sauce of bell peppers, onion, and scotch bonnet pepper, spiced with Caribbean adobo seasoning, and fresh thyme and parsley, and finished with a splash of lime juice.
Servings 4 servings
Calories: 544kcal
Ingredients
For the Creole Fire-Roasted Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon ground cloves
- 2 tablespoons fresh parsley chopped (plus extra for garnish)
- ½ bell pepper any color, finely chopped
- 1 scotch bonnet pepper finely chopped (seeds removed for less heat)
- 1 teaspoon adobo seasoning
- Salt and black pepper to taste
- 2 cups fire-roasted tomatoes canned or freshly roasted
- 1 cup chicken broth
For the Shrimp and Vegetables
- 1 pound jumbo shrimp peeled and deveined
- ½ white onion thinly sliced
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- Juice of 1 lime divided
- ½ tablespoon olive oil for the pasta
For the Pasta
- 12 ounces pasta spaghetti or penne works well
Equipment
- Paper Towels
- Wok or large Saute Pan
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Sauce: Heat the olive oil over medium heat in a large saucepan. Add the minced garlic and chopped onions, and saute until fragrant and translucent, about 5 minutes. Then, stir in the thyme, ground cloves, parsley, finely chopped bell pepper, scotch bonnet pepper, adobo seasoning, salt, and black pepper.
- Combine and cook for another 3-4 minutes until the vegetables are softened. Then, add the fire-roasted tomatoes and chicken broth. Bring the mixture to a simmer. Let it cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly. While the sauce is cooking, cook the pasta.
- Prepare the Pasta: Cook the pasta in a pot according to the package instructions until al dente. (Note: To prevent overflow when boiling, lay a wooden spoon across the top of the pot.) Drain the pasta, spread it out on a sheet pan, mix it with ½ tablespoon of olive oil, set it aside, and let it cool. (Do not rinse the pasta). When the pasta has about 5 minutes left to cook, begin the shrimp and vegetables steps.
- Cook the Shrimp and Vegetables: (Note - Depending on the size of your skillet, you may have to do this per two servings to prevent overcrowding that can create a soggy dish.) Pat dry the shrimp with paper towels and season with salt and pepper. Heat a large skillet or wok on medium-high heat with olive oil. Then, sear the shrimp for about 2 to 3 minutes on each side, remove it, and set aside.
- Add the thinly sliced white onion, red bell pepper, and green bell pepper, and cook until slightly translucent for about 2 to 3 minutes. Next, add the shrimp back with a splash of lime juice (about half of the lime's juice) and stir to combine.
- Add a desirable ladle of the creole sauce and let the mixture simmer until the shrimp turn pink and opaque, about 3 to 4 minutes.
- Combine Shrimp, Sauce, and Pasta: Add the cooked pasta to the pan with the shrimp sauce. Toss everything together until the pasta is well coated with the sauce and evenly mixed with the shrimp and vegetables.
- Serve: Remove any visible fresh thyme stems. Then, plate the pasta and garnish with additional chopped parsley (optional).
Video
Nutrition
Calories: 544kcal | Carbohydrates: 79g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 1071mg | Potassium: 522mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1929IU | Vitamin C: 63mg | Calcium: 146mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!
