I’m such a fan of quick cooking dishes. In fact, if it takes forever, I’m probably not interested. I mean, don’t get me wrong. Those recipes have their place in the culinary atmosphere. But, what do you tell a growling stomach when it’s time to eat? EXACTLY! This recipe cooks up in literally minutes…and it’s suppppppper easy. Now listen, the recipes called for Haitian rum. That’s only because that was the first bottle I saw in my liquor cabinet. Don’t fret. If you don’t have Haitian rum, just use any rum…it’ll definitely work with this recipe.

Haitian Rum & Asiago Shrimp Pasta

-1 pound of whole grain angel hair pasta, cooked & drained

-3 tablespoons of olive oil

-2 tablespoons of unsalted butter

-1 tablespoon of salt

-1/2 tablespoon of pepper

-1/2 tablespoon of red pepper flakes

-About 6 large garlic cloves, sliced

-1/2 tablespoon of dried parsley

-1/4 tablespoon of dried oregano

-1/4 tablespoon of dried thyme

-1/2 cup of good Haitian rum

-1 1/2 cups of shredded Asiago cheese

-1 pound of jumbo shrimp, peeled and deveined, but with the tails on

-fresh cilantro, to garnish


1. In a large skillet, heat the olive oil. When the olive oil is warm, add in the garlic and butter.

2. Once the garlic is fragrant and just lightly toasted, add in the salt, pepper, red pepper flakes, dried parsley, dried oregano, and dried thyme. Cook on medium heat for about 2-3 minutes so the flavors have a chance to marry.

3. Then, add in the rum. To do this, remove the skillet from the flame first. Pour the rum into a cup and then add the rum to the pan. Never pour directly from the bottle, especially over the heat.

4. Once the rum has reduce by half, add in the shrimp and let the shrimp cook through in the sauce.

5. To finish the dish, toss in the whole grain pasta and Asiago cheese. Garnish with fresh cilantro.





  1. Didn’t know Haitians made rum.. cant wait to try this one.. and post it to the new group.. gonna have to get my photo skills up to par.

  2. I’ve made this dish several times since first spotting this recipe! It is OUTSTANDING in every way, shape, and form! I also have a nearby liquor store that carries the Haitian rhum brand “Barbancourt” just as you used in the video for this recipe. I usually make it with linguine, but I’m going to make it tonight with fettuccine for a change of pace. This really is one of THEE finest shrimp dishes I’ve ever had! Thanks Darius!

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