Rasta Pasta with Shrimp
Rasta pasta! This colorful, creamy pasta is inspired by Caribbean flavors and combines sweet bell peppers, smoky jerk seasoning and juicy shrimp tossed in a rich creamy sauce. A quick weeknight dinner that feels like sunshine on a plate.
Servings: 4 - 6
Calories: 716kcal
Ingredients
For the pasta
- 1 lb (450g) penne or other dried pasta
- 2 tsp sea salt
For the seasoning
- 1 ½ tbsp jerk seasoning (choose your level of heat!)
- 1 tsp sea salt
- ½ tsp ground allspice
- ½ tsp brown sugar
- ½ tsp paprika or pul biber
- ½ tsp ground black pepper
For the sauce
- 1 lb (450g) shrimp peeled and deveined
- 2 tbsp olive oil divided
- 2 tbsp lime juice
- 1 large onion finely diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- 2 tsp dark soy sauce
- ⅓ cup (80ml) chicken stock or broth
- ½ cup (120ml) cream heavy / double
- 3 tbsp parmesan grated, plus extra to serve
- salt and pepper to season
- 4 green onions sliced
- lime zest to garnish
Instructions
- If you time this just right, the pasta should be ready around the time the sauce is. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup (120 ml) of the pasta water; drain and set aside.1 lb (450g) penne, 2 tsp sea salt
- Combine all the seasoning ingredients together. Toss the shrimp with half a tablespoon of the seasoning and set aside while you prep the vegetables.1 ½ tbsp jerk seasoning, 1 tsp sea salt, ½ tsp ground allspice, ½ tsp brown sugar, ½ tsp paprika, ½ tsp ground black pepper, 1 lb (450g) shrimp
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until they start to turn pink and opaque. Use a slotted spoon to transfer onto a plate.2 tbsp olive oil
- Turn the heat down and deglaze the pan with the lime juice. Add the onion, bell peppers and remaining seasoning and sauté for 4-7 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds until fragrant.1 large onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 3 cloves garlic, 2 tbsp lime juice
- Stir in the soy sauce then pour in chicken stock and bring to a simmer. Add the cream and reserved pasta water, stir and let bubble gently over low heat for 2–3 minutes until slightly thickened. Stir the grated parmesan into the sauce.2 tsp dark soy sauce, ⅓ cup (80ml) chicken stock, ½ cup (120ml) cream, 3 tbsp parmesan
- Add cooked pasta to and toss to coat. Return shrimp to the pan, toss to warm through, taste and adjust seasoning.salt and pepper
- Top with sliced green onions, lime zest and extra parmesan cheese. Serve hot with lime wedges and a sprinkle of jerk spice for color.4 green onions, lime zest
Notes
- Storing & reheating: Cool completely before storing in an airtight container for 2-3 days in the fridge. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce. You can also use the microwave but take care not to overheat the cream. This recipe is not suitable for freezing.
-
Make Your Own Jerk Seasoning: Combine the spices and seasoning in an airtight jar for up to 3 months and use about 1 tablespoon per pound (450g) of protein.
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper – add more or less according to your heat tolerance!
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp black pepper
Nutrition
Calories: 716kcal | Carbohydrates: 97g | Protein: 34g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 180mg | Sodium: 2713mg | Potassium: 586mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1715IU | Vitamin C: 7mg | Calcium: 179mg | Iron: 3mg
