Suya Spiced Shrimp Fettuccine with Coconut Cream Sauce
This post is sponsored by Barilla Canada.
Suya is a traditional West African meat skewer and a popular Nigerian street food made with suya spice. Ground roasted peanuts are used as the base and it’s blended with a variety of other spices like ginger powder, paprika and cayenne pepper. Suya can be used in many different recipes, typically beef or chicken, but can also enhance the flavour of seafood and even eggs.
I was excited to make and share this fusion recipe with you in partnership with Barilla Canada pasta! The versatility and quality ingredients of Barilla’s Fettuccine combines exceptionally well with the smoky and nutty flavour of this suya spiced shrimp. You are sure to impress with this fusion recipe and add another layer of love to your family meal.
Serves: 4- 5
Prep Time: 6 minutes
Cook Time: 20 mins
Ingredients
¾ box Barilla Fettuccine
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
Directions
Bring water to a boil in a large pot with salt. Cook 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 pasta and shrimp to the cream sauce and slowly combine.
Top with fresh parsley and enjoy!
Nigerian Suya Spice Recipe
Serving: 150g
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
Directions
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.
