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–+ servings

Creamy Jamaican Shrimp Rasta Pasta

A vibrant and flavorful dish combining shrimp, pasta, and a creamy sauce with a hint of Jamaican spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Caribbean, Jamaican
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz fettuccine or any pasta of choice
Shrimp
  • 1 lb large shrimp peeled and deveined
Vegetables
  • 1 cup bell peppers sliced, mixed colors
  • 1 cup onion sliced
  • 3 cloves garlic minced
Sauce
  • 1 cup heavy cream
  • 1 cup chicken broth or vegetable broth
  • 2 tbsp Jamaican jerk seasoning adjust to taste
  • 1 tbsp olive oil for cooking
  • 1 tbsp lime juice freshly squeezed
Garnish
  • 2 tbsp fresh parsley chopped
  • 1 lime lime wedges for serving

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
Sauté Vegetables
  1. In a skillet, heat olive oil over medium heat. Add sliced bell peppers and onions, and sauté for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute.
Cook Shrimp
  1. Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Season with salt and black pepper.
Make Sauce
  1. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and Jamaican jerk seasoning. Let it simmer for about 5 minutes until slightly thickened.
Combine
  1. Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Stir in lime juice and adjust seasoning if necessary.
Serve
  1. Plate the pasta and garnish with chopped parsley and lime wedges. Serve immediately.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 12gFiber: 3gSugar: 4g

Notes

For a spicier version, add more jerk seasoning or include chopped Scotch bonnet peppers.

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