Description
Jamaican Rasta Pasta weaves Caribbean magic with succulent shrimp dancing through a creamy, spice-kissed sauce. Pasta lovers will savor this bold fusion of cultural flavors that promises a culinary journey straight from Jamaica’s heart.
Ingredients
Scale
Main Ingredients:
- 2 lbs jumbo shrimp, deveined
- 1 (16 oz) package rigatoni pasta
- 2 cups heavy cream
- 2 cups bell peppers, chopped
- 1 cup chicken or seafood stock
- 1 cup grated Parmesan cheese
Seasonings and Spices:
- 12 tablespoons jerk seasoning
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
Cooking Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 tablespoons white cooking wine
- 2 sprigs fresh thyme
- 1 cup shredded mild cheddar
- Chopped scallions (for garnish)
Instructions
- Prepare pasta in boiling salted water at 212°F, cooking for 7 minutes until perfectly tender. Drain and reserve.
- Create a robust spice blend for shrimp using salt, pepper, paprika, garlic powder, and parsley. Massage seasoning thoroughly into each piece.
- Warm a skillet over medium-high heat with olive oil and butter. Sauté minced garlic until aromatic, approximately 90 seconds.
- Introduce seasoned shrimp to the skillet, cooking 2-3 minutes per side until they transform into a vibrant pink color and develop slight caramelization. Transfer to a separate plate.
- In the same skillet, infuse olive oil and briefly toast garlic. Add diced bell peppers and fresh thyme, allowing vegetables to soften for 4 minutes.
- Incorporate jerk seasoning and a light dusting of flour. Gradually whisk in heavy cream, chicken stock, and white wine, creating a luxurious sauce.
- Reduce heat and simmer sauce for 3-4 minutes until it thickens and coats the back of a spoon. Blend in Parmesan and cheddar cheeses until smooth.
- Reunite cooked pasta and sautéed shrimp with the creamy sauce, gently folding to ensure complete coverage. Allow to warm together for 2 minutes.
- Discard thyme sprigs, garnish with freshly chopped scallions, and serve immediately while piping hot.
Notes
- Slightly undercook the pasta since it will continue cooking when mixed with the sauce, preventing mushy texture.
- Pat shrimp dry before seasoning to ensure a beautiful golden-brown crust and prevent steaming instead of sautéing.
- Slowly whisk cream to prevent separation and create a smooth, velvety consistency that clings perfectly to pasta.
- Swap heavy cream with coconut milk for a dairy-free version, or use gluten-free flour and pasta for a celiac-friendly adaptation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Boiling
- Cuisine: Jamaican
Nutrition
- Serving Size: 6
- Calories: 563 kcal
- Sugar: 3 g
- Sodium: 630 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 215 mg