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Shrimp Rasta Pasta

SHRIMP RASTA PASTA

Print Recipe
Course Uncategorized
Author Jehan Powell

Ingredients

  • 1 lb shrimp peeled and deveined
  • 1 ½ tsp jerk seasoning
  • ½ tsp crushed garlic
  • ½ tsp salt
  • 1 tsp olive oil
  • For the pasta:
  • 12 oz Mueller’s Penne pasta
  • ½ red bell pepper thinly sliced
  • ½ yellow bell pepper thinly sliced
  • ½ orange bell pepper thinly sliced
  • 1 tbsp jerk seasoning
  • 2 tbsp crushed garlic
  • ½ cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese
  • Salt to taste

Instructions

  • Place shrimp in a bowl with jerk seasoning, crushed garlic and salt and mix to combine.
  • Cook Mueller’s Penne pasta in salted water according to the directions on the box.
  • In a pan, heat oil. When the oil is hot, sauté the shrimp for 2 minutes on the first side then 1 minute on the other side.
  • Remove shrimp from the pan and place into a bowl.
  • To the same pan, add peppers and sauté for about 2-3 minutes then add garlic and jerk seasoning and cook for an additional minute.
  • Add chicken stock to the pot and stir while scraping the bottom to remove the bit that’s stuck to the pan.
  • Add heavy cream and lower heat and simmer. When the sauce has thickened, remove from heat and add grated parmesan cheese and stir until the cheese has melted.
  • Add pasta and shrimp to the sauce and stir to combine. Serve warm.

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