Creamy Jamaican Shrimp Rasta Pasta (Print Version)
# Ingredients:
→ For the Pasta
01 -
12 oz penne pasta
→ For the Shrimp
02 -
1 lb shrimp, peeled and deveined
03 -
2 tablespoons jerk seasoning (divided)
→ For the Sauce
04 -
2 tablespoons olive oil
05 -
1 red bell pepper, sliced
06 -
1 green bell pepper, sliced
07 -
1 yellow bell pepper, sliced
08 -
3 cloves garlic, minced
09 -
1 cup heavy cream
10 -
½ cup chicken broth
11 -
1 cup Parmesan cheese, grated
→ For Garnish
12 -
2 green onions, sliced
13 -
Salt and black pepper, to taste
14 -
Fresh parsley or cilantro
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the penne pasta until al dente. Drain and set aside.
02 -
Toss shrimp with 1 tablespoon jerk seasoning. Heat olive oil and cook shrimp 2-3 minutes per side until pink. Remove and set aside.
03 -
In the same skillet, sauté bell peppers for 3-4 minutes. Add garlic and cook for 1 minute more.
04 -
Add chicken broth, heavy cream, remaining jerk seasoning, and Parmesan. Cook until smooth and cheese melts.
05 -
Mix pasta with sauce, add shrimp back in. Garnish with green onions and herbs. Serve hot.
# Notes:
01 -
Can be made ahead and reheated gently
02 -
Leftovers keep well for up to 3 days