Shrimp Rasta Pasta
Tender and juicy shrimp cooked with Jerk Seasoning, penne pasta, and colorful bell peppers, then tossed in with creamy seasoned sauce.
Servings: 6
Equipment
- cutting board
- knife
- Bowl
- skillet
Ingredients
- 12 oz penne pasta or pasta of your choice
- 1 lb jumbo shrimp peeled and deveined
- 2 tbsp jerk seasoning divided
- Kosher salt and pepper to taste
- 2 tbsp olive oil divided
- 1 medium onion diced
- 2 bell peppers different colors
- 4-6 garlic cloves minced
- 4 green onions sliced
- 2 tsp smoked paprika
- 1/2 cup chicken stock
- 15 oz full-fat coconut cream one can
- 1/2 cup shredded Parmesan cheese
Instructions
- Cook the pasta in salted water to al-dente according to package directions.
- Drain and run under cold water then set aside.
- In a medium bowl, combine the shrimp with half of the jerk seasoning.
- Heat 1 tbsp of the oil in a large skillet over medium heat and saute the jerk shrimp for 3-4 minutes; Set aside.
- To the same skillet add the remaining 1 tbsp oil and saute the veggies for 6-7 minutes. Stir in the green onions, jerk seasoning, and paprika. and continue to saute for 1 minute.
- Add the stock and coconut milk and bring to a simmer. Allow the sauce to simmer for 10 minutes to thicken. Add the parmesan cheese, and stir until melted.
- Add the drained pasta to the sauce stir to combine and heat up.
- Serve while warm and enjoy!
Notes
- Any pasta of your choice. You may use lentil or chickpea pasta to cut down on carbs and add in more protein and fiber.
- Instead of shrimp, you may use chickenÂ
- You may use avocado oil instead of olive oil.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 601kcal | Carbohydrates: 56g | Protein: 24g | Fat: 33g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 1026mg | Potassium: 682mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2628IU | Vitamin C: 56mg | Calcium: 181mg | Iron: 4mg