Indulge in the Flavors of Creamy Jamaican Shrimp Rasta Pasta
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Learn how to make delicious Creamy Jamaican Shrimp Rasta Pasta. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
12 oz fettuccine or pasta of your choice
1 lb large shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup heavy cream
1 tablespoon Jamaican jerk seasoning
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish
Optional: red pepper flakes for extra heat
Instructions
Start by cooking your pasta according to package instructions. Drain and set aside, remembering a tip my abuela taught me: always save a cup of pasta water in case you need to adjust the sauce consistency later.
In a large skillet, heat the olive oil over medium heat. Add the shrimp, season with salt, pepper, and half of the jerk seasoning. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the sliced bell peppers and garlic. Sauté for about 4 minutes until the peppers are tender and the garlic is fragrant, reminding me of the colorful dishes that graced my family table.
Pour in the heavy cream and stir in the remaining jerk seasoning. Let the mixture simmer for about 3 minutes, allowing the flavors to meld together beautifully.
Add the cooked pasta and Parmesan cheese to the skillet, tossing to coat the pasta evenly in the creamy sauce. If the sauce is too thick, use the reserved pasta water to reach your desired consistency.
Return the shrimp to the skillet, gently mixing to combine. Cook for an additional 2 minutes until everything is heated through.
Finish with a flourish of fresh parsley and a sprinkle of red pepper flakes if you crave an extra kick. Serve hot and enjoy!
