Jerk Shrimp Fettuccine Alfredo

US recipe so shrimp title. This was much nicer than I had expected, not to say I was expecting it to be bad, but the way it came together and the creaminess surprised me. Although it will probably give you a heart attack (so much butter). I do think you could play with butter quantites as it seems over the top, and although I didn't add them to mine, I've added peas to the recipe as I think they'd add an amazing pop of freshness.

Ingredients

Prawns

• 20 king prawns, raw

• 2 tsp jerk marinade

• 2 tsp salted butter

Jerk Pasta

• 225g fettuccine 

• 2 tsp jerk marinade

• 225g butter cubed

• 225g Parmesan

• 1 cup frozen peas, thawed

• Chives, chopped, for serving

Instructions

1. Toss prawns with the jerk marinade and set aside.

2. Cook the pasta until al dente

3. Remove 1.5 cups of pasta water and set aside.

4. Heat 2 tsp butter in a large pan over medium-high heat and cook the prawns for 4-5 mins, turning once, until lightly caramelized and just cooked through. Set aside.

5. Turn the pan down to low heat and add the remaining 2 tsp of jerk marinade, ¼ cup of pasta water and the 225g of butter.

6. Stir with a whisk to emulsify the butter, water and jerk.

7. Add the fettuccine and toss to coat in the sauce, adding additional pasta water 2 tbsp at a time to get a creamy consistency.

8. Add the peas and parmesan and stir until melted into the sauce.

9. Add the prawns back in and toss to coat.

10. Sprinkle with chives to serve, if you enjoy a chive.