Maxillicious Jerk Shrimp Mafalde

It's letter M of Alphabetti, an A-Z of Twisted pasta. This mafalde is one of the recipes from the DELLI x Twisted pasta box - coming soon!

15 minutes prep

25 minutes cook

Serves 2

Twisted

Ingredients

400gPrawns

1 tbspMaxillicious Jerk seasoning

2 tspJamaican curry powder

1 tspall purpose seasoning, plus extra to taste

3-4thyme sprigs, leaves picked

2garlic cloves, crushed

pimento berries (allspice), crushed

2scotch bonnet chillis, (1 half minced, half thinly sliced, 1 sliced, to garnish)

olive oil

1lime, cut into wedges

1 tbsp coconut oil

1onion

1/3red bell pepper, sliced

1/3yellow bell pepper, sliced

1/3green bell pepper, sliced

100mlcoconut milk

200gmafalde

fresh coriander, to garnish

2spring onions, finely sliced

Maxwell Harris-Tharp (aka Maxillicious) proudly champions the flavours of his Jamaican heritage, and he’s not afraid to use them in ways you wouldn’t expect. Case in point? His jerk marinated shrimp pasta in a curried coconut sauce – spicy, fragrant and with a Caribbean kick. Max is a longstanding fan of using his jerk seasoning in pasta recipes, and once you try this, you will be too.

Method

In a bowl, coat the prawns with Maxillicious Jerk seasoning, 1 tsp curry powder, all purpose seasoning, thyme, garlic, crushed pimento, scotch bonnet, and half the spring onions. Add a drizzle of olive oil and a squeeze of lime. Toss to coat and leave to marinate for at least 10 minutes.

Heat the coconut oil in a wide pan, then toast the remaining curry powder until fragrant. Add the marinated prawns and cook until just done, then remove them from the pan, leaving any marinade behind.

Add the onion and peppers to the pan and cook until softened. Stir in the coconut milk and a splash of water. Season with more all purpose seasoning and a squeeze of lime. Simmer gently to let the flavours come together.

Meanwhile, cook the pasta until al dente, then drain, reserving some pasta water. Add the pasta and prawns back into the sauce and toss to coat, loosening with the pasta water if needed.

Garnish with fresh coriander, the remaining spring onions and sliced scotch bonnet, if you like it hot.