Two of your favorites, perfectly combined into one.. almost everyone loves Jamaican food, for it's extreme, yet genius flavor combos. Pasta is definitely up there on the list, adding a delicate, soft touch to anything it's paired with. So why not do both at the same time. Many refer to this pasta as "Rasta Pasta", but from the mouth of a Jamaican native, "Jamaicans don't usually associate shrimp with dairy". So for the sake of authenticity, we'll just stick to Jerk Shrimp Pasta, for now.
This pasta is actually fairly simple to create and doesn't take long at all. You can use whatever you have in your home and make it your own. Any of the ingredients below can be substituted for what suits your taste buds best.
So, let's get to it!
1lb of shrimp (peeled and deveined) tail on for presentation, tail off for convenience
Block of your favorite white cheese
1 Red, yellow, and green bell pepper (sliced)
Garlic (diced finely)
1 onion (sliced)
1 box of Penne pasta or pasta of choice
Dry jerk seasoning
Mild wet jerk seasoning
Cooking oil or butter
2 cups of cream or milk
Fresh thyme or thyme leaves
Parsley for garnish
Season shrimp with 1 tsp salt, 1 tbsp dry jerk, 1/2 tsp black pepper, 1 tbsp mild wet jerk, thyme
Let shrimp marinate in a zip lock bag, until ready to cook
Boil 3 cups of pasta noodles, follow directions on the package for the length of time, then drain
Add oil to the pan and allow to get hot, burner should be a little higher than the medium setting
Add shrimp one by one and sear 2 min on each side
Remove shrimp and add a little more oil or butter
Sautée peppers for 2 minutes, you want them to still be slightly firm
Add green onions, sautee for 1 min
Add garlic, sautee for 1 min (extremely important not to burn the garlic)
Add 1 tsp wet jerk seasoning, garlic powder, all-purpose seasoning, smoked paprika, and salt to taste
Add white cheese
Simmer 3-4 minutes
Add shrimp to sauce, make sure to save some to add to the top (for presentation)
Garnish with parsley
That's it, you're all done! We really hope you've enjoyed this recipe and don't forget to tag us on IG @ivyeatz so we can see how yours came out!