Description

Master this creamy shrimp Rasta pasta recipe with perfect jerk seasoning and tender shrimp. Easy steps for restaurant-quality results in your own kitchen.

Ingredients

Scale

12 ounces rigatoni, or other short pasta

3 tablespoons olive oil

1 pound shrimp, cleaned and deveined

2 1/2 tablespoons Jamaican jerk seasoning, to taste

3/4 cup green bell pepper, cut in large dice

3/4 cup red bell pepper, cut in large dice

3/4 cup yellow bell pepper, cut in large dice

1/2 teaspoon smoked paprika

1/4 teaspoon black pepper

1/2 cup scallions (white part only), diced (plus diced greens for serving)

5 cloves garlic, minced

1 scotch bonnet pepper, optional

1 sprig fresh thyme, optional

1/2 cup stock (vegetable or shrimp stock)

1 cup heavy cream

2/3 cup grated parmesan cheese

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Instructions

To begin, cook dried pasta 2 minutes less than package instructions, reserve 1/2 cup of the cooking water and drain the pasta. Toss lightly in olive oil and set aside.
While pasta is cooking, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, shrimp, 1 tablespoon jerk seasoning, pepper and smoked paprika. Sauté until just cooked through - about 3-4 minutes. Remove shrimp from pan and return the pan to heat.
Add 2 tablespoons olive oil, diced green, yellow and red bell peppers. Cook for about 3 minutes, until vegetables are softened.
Reduce heat to medium and add scallions, garlic, one pierced scotch bonnet pepper and sprig of thyme. Cook another 2 minutes. Add vegetable stock, cream and remaining jerk seasoning to the pan and cook for another 2 minutes, tossing to coat all of the vegetables.
Add cooked pasta to the pan and toss to coat, heating the pasta through. Add the grated parmesan. Taste and adjust seasoning. Add a few tablespoons of reserved pasta water if you want a saucier dish. Top the pasta with jerk-spiced shrimp.
Garnish with diced scallions, more grated parmesan and an additional sprinkle of jerk seasoning.

Notes

Storage: Keeps in an airtight container in the refrigerator for up to 2-3 days. Not recommended for freezing as cream sauce can separate.
Reheating: Warm gently in a skillet over medium-low heat with a splash of cream or stock. For microwave, heat in 30-second intervals, stirring between each.
Make Ahead: Prep veggies up to 24 hours ahead and clean shrimp up to 12 hours in advance (keep refrigerated). For best results, make sauce and combine just before serving.

Prep Time: 15
Cook Time: 15
Category: Easy Recipes
Method: Stove Top
Cuisine: American