Ingredients 5 Number of Servings
¾ box Barilla Fettucine pasta
1 lbs Pacific white shrimp, medium, uncooked, deveined
5 tbsp suya spice
2 tbsp extra virgin olive oil
¼ cup garlic, minced
¼ cup onion, minced
1 small bell pepper, diced
1 can coconut cream
½ cup Parmesan cheese, grated
¼ cup fresh parsley
Nigerian Suya Spice Ingredients
1 cup roasted ground peanuts, unsalted
1 ½ tbsp cayenne pepper
2 tbsp smoked paprika
2 tbsp crushed red pepper flakes
½ tbsp ginger powder
1 tsp garlic powder
1 ½ tbsp onion powder
1 chicken stock cube, crumbled or 2 small Maggie cubes
½ tsp salt
Bring water to a boil in a large pot with salt. Cook Fettucine pasta according to package directions until al dente.
Using a small bowl, combine the shrimp and 4 tbsp suya spice.
- Place a saucepan over medium heat; add olive oil
- Once olive oil is heated, add garlic and onions, stirring until fragrant.
- Place the shrimp and bell pepper into the pan and cook on each side, about 3-4 minutes, then remove from the pan.
- Turn heat to low-medium and add coconut cream, Parmesan cheese, garlic powder, 1 tbsp of suya spice and stir. Allow to simmer for 3 - 5 minutes.
- Add Fettucine pasta and shrimp to the cream sauce and slowly combine.
- Top with fresh parsley and enjoy!
Nigerian Suya Spice Instructions
- Place all ingredients into a food processor and blend until well combined.
- Transfer suya spice mix into an airtight container; store in a cool and dry environment.
Note: If you are using whole roasted peanuts, you can also grind them with a mortar and pestle or a food processor. To remove excess oil, carefully wrap the crushed peanuts in a paper towel or clean cloth and gently squeeze out excess oil. Alternatively, place a heavy pot/can over the wrapped crushed peanuts which will also draw out excess oil.