Style
- 11 oz spaghetti
- 3 bell pepper, seeded and thinly sliced (red, green, yellow)
- 14 oz crushed tomatoes
- 2 scallion, chopped
- 4 tablespoons extra virgin olive oil, extra virgin
- 1 cup Smoke Gouda cheese, grated
- 1 tablespoon Jamaican jerk seasoning
- 20 shrimp (cleaned and deveined)
- 1 lemon, sliced
- black pepper, to taste
- salt, to taste
- 2 garlic clove, crushed
INSTRUCTIONS
- Heat two tablespoons of extra virgin olive oil in a large non-stick skillet and add garlic clove, shrimp, and 3 to 4 lemon slices.
- Season with salt and pepper. Cook and stir for approx 6 to 8 minutes, flipping them once. Remove from the heat and set aside.
- Heat 2 tablespoons of extra virgin olive oil over medium heat. Add scallion and cook until golden brown.
- Stir in sliced peppers and cook for a couple of minutes until they soften.
- Add tomatoes and season with Jamaican jerk seasoning. Stir well to combine.
- Reduce the heat and cook for 20 to 25 minutes.
- In the meantime, cook the pasta according to the package instructions.
- Remove the sauce from the heat and stir in grated cheese.
- Drain the pasta and add it to the sauce. Stir well to combine.
- Serve topped with the shrimp.
- Enjoy.
