Description
A flavorful Jamaican-Style Creamy Shrimp Pasta, also known as Rasta Pasta, featuring shrimp, colorful bell peppers, and a creamy cheese sauce.
Ingredients
Scale
- 8 ounces fettuccine or penne pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon Jamaican jerk seasoning
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the sliced red and yellow bell peppers to the skillet and sauté for another 3-4 minutes until they start to soften.
- Stir in the minced garlic and Jamaican jerk seasoning, cooking for an additional minute until fragrant.
- Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Gradually add the shredded cheddar cheese, stirring until melted and the sauce is creamy. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet, mixing well to coat the pasta with the creamy sauce.
- Serve immediately, garnished with chopped fresh parsley.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of hot sauce to the sauce.
- You can substitute the shrimp with cooked chicken or sautéed vegetables for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg