RASTA PASTA

Ingredients:

OR THE RASTA PASTA

2 tbsp olive oil or vegetable oil

1 small onion chopped

1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)

1 red bell pepper sliced

1 orange bell pepper sliced

3 cloves garlic chopped

1 tbsp Jamaican jerk seasoning

14 ounces fire-roasted tomatoes OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh

1 c coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavour

1 c of grated fresh Parmesan cheese or more as needed

8 ounces fettuccine pasta

FOR THE SHRIMP (optional)

1 pound shrimp peeled and deveined

1 tbsp olive oil

1 tbsp Jamaican jerk seasoning

FOR GARNISH:

Fresh chopped parsley spicy chilli flakes, extra grated Parmesan cheese

Directions:

To Make the Rasta Pasta:

Place a large pan on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.

Add the onion and peppers, then sauté until soft.

Add the garlic and 1 tbsp of Jamaican Jerk seasoning, then sauté until aromatic.

Add the tomatoes and stir until well combined. Let the tomatoes cook for about 5 minutes.

Pour in the coconut milk and stir until well blended. Simmer for about 5 minutes or until the texture of the sauce becomes thick. Add a bit of water if it becomes too thick.

Add the Parmesan cheese and stir until well blended.

Remove the pan from the stove.

Refer to the directions provided on the package of the noodles on how to cook them. Drain and add into the sauce. Toss until well coated.

To Cook the Shrimp and Serve:

Drizzle 1 tbsp of olive oil over the shrimp, then sprinkle 1 tbsp of Jamaican Jerk seasoning. Toss until well coated.

Place a pan on the stove and turn the heat to medium.

Add the shrimp and cook each side for about 2 minutes or until they turn pink.

Place the shrimp over the delicious pasta, then sprinkle spicy chilli flakes, freshly chopped parsley, and more Parmesan cheese on top.

Serve and enjoy!

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