Rasta Pasta Recipe

This flavorful Rasta Pasta recipe is the perfect blend of Jamaican and Italian cuisines. You'll love this colorful and deliciously seasoned dish.

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 461kcal

Author Dina

Cook pasta and reserve pasta water- Start off by cooking 1 pound of penne pasta in a large pot of salted boiling water. Once the pasta is cooked, reserve one cup of the pasta water for later.
Cook the shrimp- Now place 2 pounds of large raw shrimp (peeled and deveined) into a large bowl. Then add 3 tablespoons of jerk seasoning or jerk paste and season with salt and pepper to taste. You can add a little bit of Cayenne pepper for spiciness if you’d like. Using a spoon, mix the shrimp with the seasoning until well coated.
Bring a skillet to medium-high heat, then add 4 tablespoons of avocado oil. Then add in your shrimp and cook for a few minutes or until the shrimp are pink and opaque. Then remove the shrimp and transfer to a bowl.
Cook the garlic and peppers- In the same skillet add 4 minced garlic cloves, 1 thinly sliced red bell pepper, and 1 thinly sliced orange bell pepper. Stir the sliced bell pepper and garlic over medium-high heat for about 3-5 minutes or until the vegetables are tender.
Make the sauce- Now add 1 cup reserved pasta water and 2 cups of heavy cream.
Then let the cream come to a simmer. Then take the pan off the heat and stir in 1 cup of grated Parmesan cheese.
Then stir in 2 tablespoons of jerk seasoning.
Add shrimp and pasta- Now add the cooked penne pasta and cooked shrimp. Stir to combine, then garnish with freshly chopped green onion.

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