Barilla Suya Spiced Shrimp Fettucine with Coconut Cream Sauce

By: Ify Yani of @ify.yani

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Intermediate

 

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

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Instructions

  • 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

    1. Place all ingredients into a food processor and blend until well combined.
    2. 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.

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