Jamaican Rasta Pasta with Shrimp
A vibrant and comforting dish featuring jerk shrimp, creamy double sauce, and colorful bell peppers, perfect for impressing guests or enjoying a cozy night in.
Ingredients
- 4 cups Large shrimp
- 4 tablespoons Jerk sauce
- 1-2 teaspoons Adobo seasoning
- 350 grams Penne pasta
- 2 cloves Garlic, crushed
- ½ each Yellow, Red & Green capsicum pepper, diced
- 3 cups Double cream
- ¼ teaspoon Garlic seasoning
- ¼ teaspoon Onion powder
- 2 teaspoons Paprika
- 3 each Green onions/scallions, chopped
- ½ cup Parmesan cheese, shredded
- ½ cup Mozzarella cheese, shredded
- ½ cup Cheddar cheese, shredded
- as needed for cooking Oil
Instructions
- Marinate the shrimp with 2 tablespoons of jerk sauce and ¼ teaspoon of adobo seasoning. Let it sit in the refrigerator for 10 minutes.
- Boil water with salt in a large saucepan and cook the penne pasta for 10-12 minutes until al dente. Drain and set aside.
- Heat oil in a large pan over medium-high heat. Add the marinated shrimp and cook for 3-4 minutes until pink. Remove and set aside.
- In the same pan, add chopped garlic, yellow, red, and green capsicum peppers, and chopped green onions. Cook for 2-3 minutes.
- Pour in the double cream and add remaining adobo seasoning, jerk sauce, paprika, onion powder, and garlic powder. Stir on low heat for about 5 minutes until sauce thickens.
- Add mozzarella, parmesan, and cheddar cheeses, stirring until melted and smooth.
- Combine the cooked penne pasta and jerk shrimp into the sauce. Stir together and heat for a few minutes before serving.
Notes
- For the best flavor and texture, serve immediately.
- Garnish with additional green onions or freshly chopped herbs if desired.
Nutrition
Calories: 650kcalCarbohydrates: 80gProtein: 36gFat: 24gSaturated Fat: 14gSodium: 780mgFiber: 3gSugar: 6g
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