Delicious And Healthy Jerk Shrimp Pasta Recipe

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.