[2 - 2] what's up guys welcome back today we're
[2 - 4] making jerk shrimp pasta let's make it
[4 - 5] happen first things first let's take a
[6 - 8] look at the shrimp we got some extra
[8 - 9] large shrimp this is about one pound
[9 - 12] here as you can see it's been peeled
[12 - 13] cleaned and deveined
[13 - 16] the key to this recipe or one of the
[16 - 18] keys is this wonderful product that we
[18 - 19] got from Walker's wood this is the green
[19 - 21] seasoning you can make this at home
[21 - 23] yourself it's basically a blend of
[23 - 28] ginger garlic it's got some scallion
[28 - 30] it's got some onions some brown sugar
[30 - 32] some lime juice
[32 - 34] all the good stuff we're going in with
[34 - 35] about a heaping tablespoon maybe a
[35 - 37] tablespoon and a half
[37 - 39] the green seasoning followed by the
[39 - 42] juice of one lime
[42 - 44] they say that if you roll the lime it
[44 - 45] gets a little juicier or the juice comes
[45 - 47] out a little easier I'm not sure how
[47 - 50] true that is but I do it anyway just in
[50 - 51] case let's go ahead and test the theory
[57 - 57] I'll give it about a six on the
[57 - 59] juiciness scale
[59 - 63] but one lime juice nonetheless
[63 - 64] next up we're going in with some
[64 - 67] allspice ground pimento seed whatever
[67 - 68] you see at the store it's either going
[68 - 70] to be all spice or pimento Berry
[70 - 73] pimento seed very common in Caribbean
[76 - 78] cuisine add a little bit of that then we've got
[78 - 79] add a little bit of that then we've got our jerk seasoning blend here we're
[79 - 81] going down with that as well save the
[81 - 83] rest for your sauce but you want to get
[83 - 85] enough in there on the shrimp
[85 - 87] to make sure they're adequately seasoned
[87 - 89] and then to cover the rest of our bases
[89 - 89] we're going down with my simple
[90 - 92] all-purpose seasoning you'd also just go
[92 - 94] down with some salt and pepper but this
[94 - 95] right here is going to cover all your
[95 - 96] bases make sure you get all the flavor
[96 - 97] that you need in there it's got some
[97 - 99] salt pepper garlic onion powder things
[99 - 101] like that so once we got all that in the
[101 - 103] bowl we're gonna use our hands and just
[103 - 105] make sure that the shrimp is evenly
[105 - 107] coated and all this marinade I'm going
[107 - 108] to pop that in the fridge for about
[108 - 111] 15-20 minutes while we prep our veggies
[111 - 113] and whatnot but this is the key guys you
[113 - 114] want to get that flavor in there on the
[114 - 116] shrimp we're going to sear the shrimp
[116 - 119] nicely in a skillet and use the leftover
[119 - 122] marinade to go into our sauce as well so
[122 - 124] no flavor left behind you guys know the
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[192 - 194] guys so now it's time to go ahead and
[194 - 196] cook the shrimp what the marinade for
[196 - 198] about 15-20 minutes you don't need to
[198 - 199] let it marinate for too long we've got
[199 - 202] some avocado oil about a tablespoon and
[202 - 204] a half of butter because butter makes
[204 - 206] everything better
[206 - 207] once the butter melts we're gonna add in
[209 - 211] cook them to Perfection and they get to
[211 - 213] work on our sauce take our beautifully
[213 - 215] seasoned shrimp
[215 - 220] right on into that butter
[222 - 222] shrimp cook really quickly guys maybe a
[222 - 225] minute or so 90 seconds per side we'll
[225 - 227] finish cooking them once they go into
[229 - 231] real simple recipe just a few
[233 - 235] ingredients you can sub the heavy cream for coconut
[235 - 236] you can sub the heavy cream for coconut milk if you wanted to be a little bit
[236 - 238] more authentic
[238 - 240] you can also you know obviously reduce
[241 - 244] the the lactose in the recipe by doing that
[244 - 247] the lactose in the recipe by doing that as well for my lactose intolerant folks
[247 - 249] now look guys we still have some of that
[249 - 251] marinade in here we're not letting that
[251 - 252] go to waste that's going in our sauce in
[252 - 254] a little bit but right now we're focused
[255 - 256] on cooking this shrimp
[256 - 258] at this point your house will be
[258 - 260] smelling absolutely amazing we're gonna
[260 - 263] go ahead and flip the shrimp over
[271 - 271] show that other side a little love and
[271 - 274] affection as well
[274 - 277] shrimp is done at 145 degrees internal
[277 - 278] temperature so grab your food
[278 - 280] thermometer if you're unsure of whether
[280 - 284] or not the shrimp is ready
[286 - 286] I'm gonna go ahead and flip them over
[286 - 288] let them continue to absorb all that
[288 - 290] butter and flavor and then we're gonna
[290 - 292] remove this shrimp leave it behind all
[292 - 294] that deliciousness in the bottom of the
[294 - 298] skillet that's going to flavor our sauce
[300 - 300] all right so remember my friends cooking
[300 - 302] is all about building and layering
[302 - 305] flavors we're leaving all the flavor in
[305 - 306] there still so we're going in with our
[308 - 311] and our onion
[311 - 313] and give that a minute or two really
[313 - 314] three to four minutes probably to kind
[315 - 317] of cook down and soften up
[317 - 319] tons of flavor in that Skillet just give
[319 - 322] them a little toss
[324 - 325] just let them cook down a little bit
[325 - 328] today today we're using rigatoni pasta
[328 - 330] when you're prepping your veggies you
[330 - 331] want to think about that so you want
[331 - 332] them to be about the same size that way
[332 - 335] they fit on the same Fork you get a nice
[335 - 343] bite when you eat your pasta
[345 - 345] so once those veggies get ahead start
[345 - 347] we're going in with a teaspoon or so of
[347 - 351] Ginger paste and some garlic paste
[351 - 352] I'm going to add that after the veggies
[352 - 354] get a head start
[354 - 356] because you don't want it to burn up so
[356 - 359] we're just going to mix that in
[361 - 361] and then when it's time to deglaze
[361 - 363] remember we said we're going to deglaze
[363 - 365] with the chicken broth we don't want to
[365 - 366] waste this so I'm going to add the
[366 - 368] chicken broth
[368 - 370] directly into
[370 - 373] the dish that we use to marinate the
[373 - 374] shrimp that way we don't lose out on any
[375 - 377] of that flavor that's in there
[377 - 378] and we're going to use that to deglaze
[384 - 384] I'm going to bring that to a boil and
[384 - 386] let that reduce
[386 - 395] and then we can add in our heavy cream
[397 - 397] so along with the chicken broth guys I
[397 - 399] like to add a little chicken bouillon
[399 - 402] powder this is going to amplify the
[402 - 405] flavor a little bit adds a little MSG to
[405 - 407] be completely honest with you
[407 - 409] so if you're against MSG obviously you
[409 - 411] can leave it out
[411 - 413] but we're going in with a little bit for
[414 - 416] again we're gonna let that reduce while
[416 - 417] it reduces though we're going to add
[417 - 419] some more traditional Caribbean flavors
[419 - 423] with the allspice a little ground thyme
[423 - 425] and a little bit more of that green
[446 - 446] now I'm going to reduce the Heat and go
[446 - 448] in with about a cup of heavy cream
[448 - 450] quick reminder guys that all the
[450 - 452] specific measurements and ingredients
[452 - 453] for this recipe can be found in the
[453 - 455] description box below so don't forget to
[455 - 456] check that out
[456 - 458] I'm going to bring that up to a simmer
[458 - 461] allow all that to come together nicely
[461 - 463] all right so we let this saw simmer for
[463 - 464] about 10 minutes to kind of reduce and
[464 - 466] allow everything to come together I'm
[466 - 468] going to turn the heat down to low and
[468 - 471] then add in my parmesan and my pecorino
[471 - 474] Romano cheese you use either or for this
[474 - 476] recipe but I like the blend of both
[476 - 478] this is why you don't want to add too
[478 - 480] much salt because these cheeses are very
[480 - 482] salty and we already added the chicken
[482 - 485] bouillon powder as well earlier we
[485 - 487] salted our pasta water so there's no
[487 - 489] need to go too crazy on the salt here
[489 - 490] guys you can taste it at the end make
[490 - 493] any adjustments that you need to
[493 - 494] we're going to add in our cheese mix
[494 - 497] that together and have a nice creamy and
[498 - 501] delicious sauce for our pasta
[501 - 503] sauce for our pasta so as you can see our sauce is thickened
[503 - 504] up beautifully it's coating the back of
[504 - 506] a spoon it's going to coat that pasta
[506 - 509] just the way you want to we're all going
[509 - 511] to add some freshly diced scallion or
[511 - 513] green onion just for a little extra
[513 - 515] color and flavor
[515 - 519] mix that in and then back goes our
[520 - 523] shrimp with any accumulated flavor
[523 - 525] with any accumulated flavor and then we're going to add our pasta
[525 - 527] and goes the pasta to finish cooking
[527 - 528] we're going to fold everything together
[528 - 531] and plate this up as you can see this
[531 - 536] Skillet is uh the exact size we needed
[536 - 538] oh man that looks good the sauce is
[538 - 540] coating the noodles beautifully
[540 - 542] might hit it with just a little bit more
[542 - 543] cheese because why the hell not We're
[543 - 548] Here for a Good Time not a long time
[552 - 552] but that my friends is jerk shrimp pasta
[552 - 556] also known as rasta pasta one of my
[557 - 559] favorites all right my friends this is what we're
[559 - 561] all right my friends this is what we're looking like plate it up we're gonna
[561 - 562] garnish it with some freshly grated
[562 - 566] Parmesan cheese
[568 - 568] a little parsley for a pop of color this
[568 - 570] is the part where I say brace yourself
[570 - 572] for a trademark money shot say it with
[572 - 575] me guys looking good and now the only
[575 - 578] thing left to do is to find my fork and
[578 - 580] dig in here for the taste test but
[580 - 581] before we do that please take a quick
[581 - 583] second to subscribe to the channel make
[583 - 585] sure you hit that Bell to enable
[585 - 587] notifications as well alright my friends
[587 - 589] time for the Moment of Truth AKA my
[589 - 592] favorite part of the job gotta get a
[593 - 596] shrimp there we go
[596 - 598] there we go here we go