I went to an event over the weekend and tasted some of the amazing dishes at Phlavz Chicago including a few pasta dishes. Typically anything with alfredo in the name contains egg so I’m not able to enjoy it with my allergy but this dish didn’t and it was so amazing. I knew I had to try to make a version at home! This recipe was perfect for my fiancé and I on a Sunday night because it set us up with really great leftovers! We used salmon but you could use any meat or seafood you prefer (shrimp would be great) or you could use the seasoning on a veggie for a similar effect. This is definitely a dish I’d make to bring to an event since it’s a crowd pleaser most easily made in a larger portion. I served it with broccoli but you can of course serve it how you’d like.

We went to two stories to find Walkerswood jerk which I found pretty easily in NYC but since it’s a key component of the recipe couldn’t substitute it. I’d recommend ordering online if you’re planning to make this and don’t see it where you usually shop. We used the spicy version especially since we love spice and I also knew we’d have heavy cream to calm it down but they sell a mild version as well!

Ingredients

Lends about 4-6 Servings

• 1 pound salmon (I used salmon already cut into 4 pieces)
• 1 pound box of your favorite pasta (I used Fiber Gourmet the first time I made this and Banza the second)
• 1 pint of heavy cream
• 4 ounces of chicken broth (I used this Bone Broth because I had it handy but you can also use a veggie version)
• Walkerswood Traditional Hot & Spicy Jamaican Jerk seasoning
• 8 ounces of shredded parmesan cheese
• 1/2 Cup diced red, green and/or orange peppers
• 3 sprigs of green onion (scallion) chopped
• 2 tablespoons extra virgin olive oil
• 3 tablespoons unsalted butter
• 4 cloves of minced garlic
• Sea Salt
• Black Pepper
• Garlic powder
• Onion powder

Instructions: Jerk Salmon

1. Clean and prepare your fish.
2. Coat your fish using three tablespoons of the WalkersWood jerk seasoning, garlic and onion. I put mine in a bowl or small silicone bag to make sure the seasoning is well distributed. If you have time to let it marinate beforehand that’s always great.
3. I used my air-fryer to cook the salmon while working on the pasta sauce which was perfect. I set the temperature to 400 and cooked the 4 oz pieces for about 10-12 minutes or until they’re fully cooked.
4. You can also bake the salmon in the oven at 450 for 12-15 minutes or pan sear it until its cooked as well.
5. Once your salmon is cooked, set it aside.

Instructions: The Pasta & Sauce

1. Cook your pasta according to the package.
2. Once drained, add in 1 tablespoon of butter or olive oil and set it aside.
3. For the sauce, heat 2 tablespoons of olive oil in a medium pan on medium heat.
4. Once hot add in your minced garlic.
5. Allow the garlic to cook for 1-2 minutes and then add in your peppers and scallions. I used a pre-chopped mix of peppers to save some time which was great.
6. Allow those to cook for about 4-5 minutes.
7. Mix your heavy cream and chicken, veggie or bone broth together.
8. Slowly mix the cream and broth into the pan.
9. Once you’ve missed your liquid in slowly stir in the parmesan cheese.
10. Once all of the above elements are added, stir in 2-3 Tablespoons of Walkerswood jerk seasoning.
11. Bring the heat down to low and add in salt + pepper to taste.
12. Stir the sauce until it’s well mixed and allow it to simmer for 5-7 minutes.
13. Add the sauce to the pasta and top with slices of your salmon.
14. Bring it all together and enjoy!

To garnish you can also add a little freshly ground black pepper and parsley or a little extra parmesan cheese if you’d like. Enjoy!