Description
Indulge in the flavors of the Caribbean with this creamy Jamaican Shrimp Rasta Pasta recipe. A fusion of jerk-seasoned shrimp, colorful bell peppers, and a rich Parmesan cream sauce, all tossed with penne pasta.
Ingredients
Scale
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon jerk seasoning
- 1 tablespoon olive oil
For the Pasta:
- 2 tablespoons olive oil, divided
- 3 bell peppers (red, yellow, green), sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 12 ounces penne pasta
- 2 green onions, sliced
- Fresh parsley for garnish
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook pasta until al dente; reserve 1/2 cup pasta water, then drain.
- Prepare the Shrimp: Season shrimp with jerk seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque; remove and set aside.
- Sauté the Peppers: In the same skillet, add remaining olive oil and sauté bell peppers for 3–4 minutes until slightly softened. Add garlic and cook for 30 seconds.
- Create the Sauce: Stir in heavy cream and broth, bringing to a gentle simmer. Add Parmesan cheese and stir until sauce is smooth and creamy.
- Combine and Garnish: Return shrimp to the skillet along with cooked pasta, tossing to coat; add reserved pasta water as needed for desired consistency. Season with salt and pepper to taste. Garnish with green onions and parsley before serving.
Notes
- For extra heat, add Scotch bonnet pepper or extra jerk seasoning.
- You can make it lighter by substituting half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Jamaican-Inspired Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 560 kcal
- Sugar: 6 g
- Sodium: 880 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 200 mg
