Savor the Caribbean essence with our Rasta Pasta Recipe, where jerk shrimp meets creamy pasta and fresh peppers for a cozy, flavorful meal.
Healthy Jerk Shrimp Pasta Recipe
Indulge in the creamy delight of our Rasta Pasta Recipe, a perfect blend of jerk-seasoned shrimp and velvety pasta intertwined with the vibrant kick of bell peppers and cheese. Each bite offers the warm embrace of Caribbean flavors, bound to become a cherished favorite at your dining table.
Ingredients
- 400g penne pasta
- 3 Bell peppers (red, green, yellow), sliced
- 1 lb jumbo shrimp, cleaned and deveined
- ⅓ cup cheese (Cheddar recommended)
- ⅓ cup Parmesan
- ⅓ cup chicken stock
- 3 stalks scallion, sliced
- 1 small onion, chopped
- 1 scotch bonnet, finely chopped (optional, adjust for heat)
- 1½ tablespoon jerk seasoning, divided
- 4 garlic cloves, chopped
- 2 teaspoon paprika (sweet or smoked)
- 1 teaspoon allspice
- Salt and pepper to taste
- 1 cup Double cream (Heavy cream)
Instructions
Prep the Ingredients:
- Slice the bell peppers into strips, chop the onions, scotch bonnet, and garlic. Set these aside for later use.
Marinate Shrimps:
- Clean and devein the shrimps if you haven’t already. Season them with ½ tablespoon of jerk seasoning, mix to combine, and let marinate for about 10 minutes or longer if you have time.
Cook the Pasta:
- Boil the penne pasta in salted water until aldente. Reserve about 1 cup of pasta water, then drain the pasta. To prevent clumping, you can toss the drained pasta with about 1 tablespoon of oil or rinse under cold water to remove excess starch.
Cook the Shrimps:
- In a medium-high heat pan, heat up some olive oil, then carefully add the shrimps. Cook each side for about 2 to 3 minutes depending on the size. Avoid overcooking. Remove from the pan and set aside once done.
Make the Creamy Sauce:
- In the same pan used for shrimps, add the chopped bell peppers and onions, sautéing for about 1 to 2 minutes. Add scallions, the remaining jerk seasoning, salt, and black pepper, cooking for another minute.
- Deglaze the pan with chicken stock, then add chopped garlic, cooking for another minute or two.
- Pour the double cream (or heavy cream) over the sautéed vegetables, add the chopped scotch bonnet, paprika, and allspice, stirring well to combine.
- Mix in the Parmesan and cheddar cheese until they’re melted and the sauce is smooth. Adjust the seasoning to your preference.
Combine Pasta and Shrimps:
- Add the cooked pasta to the sauce, stirring well to ensure it’s fully coated. If the sauce feels too thick, add a bit of the reserved pasta water to loosen it.
- Finally, return the cooked shrimp to the pan with the pasta, combining them well. Remove from heat.
Serve:
- Serve the Jerk Shrimp Pasta immediately and enjoy!
Tips
- Vegetarian/Vegan Options: Substitute heavy cream with coconut milk or cream of coconut. Use vegetables like mushrooms, zucchini, or eggplants in place of shrimp.
- Using Leftovers: This pasta can be made using leftover cooked chicken or shrimp. Add cooked chicken earlier to absorb flavors or add cooked shrimp last to avoid overcooking.
- Instant Pot Option: The recipe can also be adapted for an instant pot, making it even more convenient.
Storage
- Rasta pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, sprinkle some water over the pasta and warm it up in the microwave or on the stovetop.
Leave a Reply