Rasta Pasta

yes, rasta pasta is LIFE!

spice up your life!

I love anything caribbean! Luckily I have some very special people in my life that are, my caribbean queen Ari told me about her mom’s rasta pasta recipe so decided to try and I’m hooooked. Recipe below! #quarantinecooking

Ingredients

•1/2 -1lb shrimp, peeled & deveined 

•1/2 - 1lb penne or cavatelli pasts (boxed) 

•1/2 yellow onion, thinly sliced

•1/2 red pepper, thinly sliced

•1/2 green pepper, thinly sliced

•3 garlic cloves, thinly sliced or minced (whichever you prefer) 

•2 tablespoons MILD jerk seasoning (walkerswood or grace) 

•1-2 teaspoons curry powder (jamaican preferably) 

•1/4 cup parmesan cheese (add more if you want)

•1/4 teaspoon nutmeg (trust me!)

•1 teaspoon paprika 

•Salt & pepper, to taste 

•1 cup Heavy cream, whole milk or half & half (start with 1/2 cup)

Directions

•Bring a deep pot of water to a boil and heavily salt the water  

•Season your shrimp with 1 tablespoon jerk seasoning &  1 teaspoon curry powder, salt & pepper and anything else you like  (I used adobo & garlic powder too). Set aside. 

•In a sauté pan on medium heat, sauté your peppers and onion first until soft (3 min). Add salt & pepper. Add garlic and sauté until fragrant. 

•Add another tablespoon of jerk seasoning (the mild is still spicy so only use 1 teaspoon if you don’t like it so spicy), curry powder, nutmeg and paprika and stir to combine. 

•Add in your heavy cream & cheese, stir to combine flavors. Let simmer for sauce to thicken up.

•Once sauce is thickened, add in your shrimp and cook for 3-4 minutes. Taste to see if it needs more salt & pepper. 

•Lastly, add in your pasta with 1/4 cup of pasta water & stir to combine (the starch from your water helps the noodles stick to your sauce)

•Garnish with cilantro!