Shrimp Rasta Pasta
Serves 415 mins prep25 mins cook
A flavorful dish featuring fettuccine pasta, jumbo shrimp, and a medley of vegetables in a creamy sauce enriched with jerk seasoning. This recipe allows for vegan alternatives by skipping the shrimp and includes a touch of spice that can be adjusted.
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What you need
Instructions
Step 1: Season clean shrimp with 1/2 tbsp of Old Bay and 1/2 tbsp of jerk seasoning. Prep the vegetables. Step 2: Bring a pot of water to a boil. Liberally salt the water, then add the fettuccine pasta and boil al dente according to package instructions. Drain the pasta, reserving 1/2 cup of pasta water, then set aside. Step 3: In a skillet over medium-high heat, add oil. Cook shrimp for 2 minutes on each side, then set aside. Step 4: Reduce the heat to medium. In the same skillet, add the butter. Add the onions, sauté for a couple of minutes, then add garlic, thyme, and allspice. Sauté for another minute, then add the bell peppers. Sauté for another two minutes, then add the heavy cream. Step 5: Allow the cream to come to a rolling simmer for about 3 minutes until it begins to thicken. Season with the rest of the Old Bay, jerk seasoning, and parsley. Reduce the heat to low, and mix in the parmesan and mozzarella. Step 6: Once the cheese melts and is fully incorporated into the sauce, add the fettuccine to the sauce and combine everything well, then mix in the cooked shrimp. Adjust the consistency of the sauce with reserved pasta water as needed.View original recipe