Rasta Pasta with Shrimp

Updated: Sep 27, 2020







THE ORIGIN OF RASTA PASTA

Like jerk, Rasta Pasta has become a favorite Jamaican dish in many restaurants around the world, with many chefs taking credit for its development. But it was Lorraine Washington, now a celebrated international chef, who unwittingly created this dish. Chef Washington tells the story behind the Rasta Pasta: "At the Paradise Yard Restaurant in Negril, back in 1985, I was preparing a meal for some construction workers when I placed some ackee on tomato sauce on a bed of home-made fettuccini. The Rasta colors evident in the dish inspired one of the carpenters to name it Rasta Pasta. Another pointed out that the fettuccini was the dreadlocks and so Rasta Pasta was born. They begged me to put it on the menu and there it remained." SO, a little history lesson on Rasta Pasta. My favorite noodles to make with Rasta pasta is Penne. You can use any Pasta of choice.





Directions:

Heat 2 tablespoons olive oil in a large Skillet and add the onion and peppers. Cook them down about 10 minutes to reduce. Add the garlic and 2 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.



 Next Add the Heavy Cream and 2 cup of Parmesan and simmer for 7 minutes to thicken up. If it gets too thick, swirl in a few tablespoons of water or chicken stock.

While the Rasta Pasta is simmering, cook the Pasta noodles in a large pot according to the package instructions.


Drain and add to the sauce. Next in a different cooking pan, sautéed the shrimp with 1 tablespoon olive oil and add the 1tablespoon Jamaican jerk seasoning on medium heat 2 minutes per side, until pink and cooked through.





Serve the shrimp over the pasta.  If you like Garnish with fresh chopped parsley, spicy chili flakes, and extra grated Parmesan cheese. This is a great meal to spice up your pasta dish.






Ingredients


3 tbsp Jamaican jerk seasoning 

Seafood

1 lb. Shrimp (peeled and deveined)


Produce

1 Bell pepper, orange

1 Chili flakes

6 cloves Garlic

yellow pepper

1 white Onion, small

1   Purple Yellow small

3 scallions

1 Red bell pepper


Canned Goods

1 cup Heavy cream or coconut milk (coconut milk, is an acceptable alternative, yet won’t bring that creamy flavor)


Pasta & Grains

1LB Penne pasta

Oils 

4 tbsp Olive oil

Dairy

1 cup heavy cream 

2 cup Parmesan, fresh grated










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