Jamaican Shrimp Rasta Pasta
This Jamaican Shrimp Rasta Pasta offers a bold and vibrant mix of Caribbean flavors, blending the heat of jerk seasoning with creamy cheeses and perfectly cooked shrimp. The dish can be prepared in just 30 minutes, making it an ideal option for both lunch and dinner.
Ingredients
- Large shrimp cleaned and deveined
- Jerk sauce
- Adobo seasoning
- Penne pasta
- Garlic cloves crushed
- Yellow capsicum pepper
- Red capsicum pepper
- Green capsicum pepper
- Heavy cream
- Garlic seasoning
- Onion powder
- Paprika
- Spring onions green onions
- Parmesan cheese
- Mozzarella cheese
- Cheddar cheese
- Oil
Instructions
- Begin by marinating the shrimp with jerk sauce and a small amount of adobo seasoning. Allow the shrimp to rest in the refrigerator for approximately 10 minutes while you prepare the pasta.
- In a separate saucepan, bring salted water to a boil. Add the penne pasta and cook for 10-12 minutes, until tender. Drain and set aside to incorporate into the sauce later.
- Heat oil in a pan and add the shrimp, cooking them on each side for 3-4 minutes until they are pink and opaque. Remove the shrimp from the pan and set them aside.
- Using the same pan, add chopped garlic, bell peppers, and spring onions. Retain any juices from the shrimp in the pan to maximize flavor. Stir and cook for 2-3 minutes until the vegetables are fragrant and tender.
- Pour in the heavy cream and add the adobo seasoning, jerk sauce, paprika, onion powder, and garlic powder. Stir gently and let the mixture simmer on low heat for 5 minutes until the sauce thickens.
- Once the sauce has thickened, stir in the mozzarella, parmesan, and cheddar cheeses until melted and well combined.
- Finally, add the cooked penne pasta and shrimp to the pan. Stir everything together and let it simmer on low for a few more minutes before serving.
Notes
If using frozen shrimp, ensure they are fully thawed before cooking. To thaw, soak the shrimp in warm water for around 10 minutes until softened.