Tagliatelle with Prawns and Jerk Seasoning

2nd April 2015

Interview: Killian Fox
Photographs: Yousef Eldin

“When people think of jerk, they think jerk chicken – but there’s so much more to it than that. Whenever I go to Jamaica, I buy direct from the fishermen, go home and cook amazing jerk seafood. The other thing is, you don’t have to put jerk marinade in Jamaican food. You can have it in pasta and it’s just as good.”
Alistan Munroe, designer and food producer, Dublin

Serves 4


1 bag of good-quality Italian pasta
30 fresh prawns, shelled
Extra virgin olive oil
6 cloves of garlic, finely chopped
A sprig of thyme, leaves picked and chopped
A few leaves of basil, chopped
2 tsp jerk marinade (ideally Munroe’s Jerk Medium)
A knob of butter
Lots of black pepper


Bring a big pan of water with salt to the boil and add the pasta. Cook according to the instructions on the packet, making sure it still has some bite.

Meanwhile, heat the olive oil in a pan. Add the chopped garlic, thyme and basil and stir for a minute or so, then add the jerk marinade and stir again. Add the prawns and cook another couple of minutes, till the prawns have changed colour. Remove from the heat.

Drain the pasta, stir in the butter and top with the prawns. Serve with a big bowl of salad.

Posted 2nd April 2015

In Recipes


Interview: Killian Fox
Photographs: Yousef Eldin