Why this works:

This pasta is creamy without being heavy; deeply savoury without being fussy. A splash of beer adds complexity, grated cheese gives body and gloss, and Rainforest’s mixed seafood means every bite is layered and interesting.

Serves: 4–6

Ingredients:

• 1.5 cups orzo (or macaroni/farfalle)

• 1 pack Rainforest Mixed Seafood (clams, octopus, calamari, shrimp), thawed

• 1 pack Rainforest Peel and De-veined Shrimp

• ½ pack Rainforest Blue Clams (optional)

• 2 tbsps butter

• 2 tbsps olive oil

• 1 small onion, finely chopped

• 2 tsbp red or yellow sweet pepper, diced

• 4 cloves garlic, minced

• 1 cup Rainforest Frozen Mixed Vegetables

• 2 tsp seafood bouillon

• ½ tsp dried thyme or mixed herbs

• ½ tsp black pepper

• ¼ cup light beer

• 1/2 cup coconut milk or heavy cream

• 1/2 cup reserved pasta water

• ½ cup cheese (parmesan, or aged cheddar), grated

• Salt to taste

• Fresh parsley or scallions, chopped

Method:

1. Cook pasta in well-salted water until just al dente. Reserve ½ cup pasta water.

2. Heat oil in a wide pan. Sauté onion until soft, then add garlic.

3. Add Rainforest mixed seafood, shrimp, and clams if using. Add the seafood bouillon, sweet pepper, thyme, and black pepper. Cook just for a bout 2 minutes until the shrimp looks pink.

4. Deglaze with beer and let it reduce for 1–2 minutes.

5. Stir in frozen mixed vegetables, coconut milk (or cream), and reserved pasta water. Simmer gently.

6. Add pasta and stir well to coat pasta with the sauce. Lower the heat, then grate cheese directly into the sauce, stirring until melted and glossy.

7. Taste, adjust salt, and finish with fresh herbs.

Chef’s Tip:

Add the cheese off high heat to keep the sauce silky, not grainy.

Recipe development: Chef Samantha George

Photography: Darren George

Caribbean seafood orzo – creamy country-style seafood pasta Darren George