Blackened Shrimp Penne

• Bring a large pot of salted water to a
boil. Wash and dry produce.
• Core, deseed, and dice green pepper
into 1⁄2-inch pieces. Trim and thinly
slice scallions, separating whites from
greens. Peel and thinly slice garlic.
Finely chop tomato.

• In a large bowl, combine a large
drizzle of olive oil, Blackening Spice,
and a few big pinches of salt.
• Pat chicken* dry with paper towels;
add to bowl and turn to coat.
Rinse shrimp* under cold water,
then pat dry with paper towels.
Swap in shrimp for chicken.

• Once water is boiling, add penne to
pot. Cook, stirring occasionally, until
al dente, 9-11 minutes.
• Reserve 1⁄2 cup pasta cooking water
(1 cup for 4 servings), then drain and
set aside.

• While pasta cooks, heat a drizzle of
olive oil in a large pan over medium-
high heat. Add green pepper and a
pinch of salt. Cook, without stirring,
until lightly charred, 3-4 minutes.
• Add chicken and cook, stirring
occasionally, until browned and
cooked through, 4-6 minutes.
• Stir in scallion whites and garlic. Cook
until fragrant, 1 minute.
• Stir in half the tomato and a pinch of
salt. Reduce heat to medium low.
Add shrimp to pan and cook
as instructed.

• Stir in cream cheese and 1/3 cup
reserved pasta cooking water (2/3 cup
for 4 servings).
• Add drained penne and cook, stirring,
until thoroughly combined, 1-2 minutes.
Turn off heat.
• Add Monterey Jack, stock
concentrate, 2 TBSP butter (3 TBSP
for 4), and as much hot sauce as you
like; stir until butter melts. Season with
salt and pepper. TIP: If needed, stir in
more reserved cooking water a splash
at a time until pasta is coated in a
creamy sauce.

• Divide pasta between bowls or plates.
Garnish with scallion greens and
remaining tomato. Drizzle with
any remaining hot sauce if desired
and serve.
Shrimp are fully cooked when internal temperature reaches 145°.