Description
A bold and flavorful fusion of Caribbean and Italian cuisine, this Creamy Jamaican Shrimp Rasta Pasta features jerk-seasoned shrimp, vibrant bell peppers, and a rich, creamy sauce tossed with pasta. It’s a quick and easy dish with the perfect balance of spice, creaminess, and fresh ingredients.
Ingredients
Scale
- 12 oz penne pasta
- 1 lb shrimp, peeled and deveined
- 1 tbsp jerk seasoning (adjust to taste)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup Parmesan cheese, grated
- 2 green onions, chopped
- 1 tbsp fresh parsley, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water if needed.
- Season the shrimp with jerk seasoning. In a large skillet over medium-high heat, melt the butter and add olive oil. Cook the shrimp for about 2 minutes per side until pink. Remove and set aside.
- In the same skillet, sauté the onions and garlic for about 1-2 minutes until fragrant. Add the bell peppers and cook for another 3-4 minutes until slightly softened.
- Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for a few minutes before adding the Parmesan cheese. Stir until the cheese melts and the sauce thickens.
- Add the cooked pasta to the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water.
- Return the shrimp to the pan, along with green onions and a squeeze of lime juice. Stir to combine.
- Garnish with fresh parsley and additional Parmesan if desired. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes