rasta pasta

Name: Rasta Pasta
Prep time: 1 h
Cook time: 20 min
Yield: 6
Cuisine: Caribbean
Ingredients: 1 box(es) penne pasta; 1 cup(s) shrimp, peeled and deveined; 1 pound(s) chicken tenderloins, about 10; 1 - red bell pepper, sliced; 1 - green bell pepper, sliced; 1 - orange bell pepper, sliced; 1 - red onion, sliced; 3 tablespoon(s) jerk seasoning; 2 clove(s) garlic, minced; 1/4 cup(s) half and half; 1/2 cup(s) coconut milk, unsweetened; 3 - green onions, sliced; 2 tablespoon(s) olive oil, extra virgin; 1/2 cup(s) italian six cheese blend or parmesan; ## CHICKEN & SHRIMP SEASONING; 1 1/2 tablespoon(s) creole seasoning; 1 tablespoon(s) jerk seasoning; 1 tablespoon(s) dried thyme; 1 tablespoon(s) kosher salt; 1/2 tablespoon(s) browning sauce; 2 clove(s) minced garlic; 3 - green onions, sliced; 1 tablespoon(s) olive oil, extra virgin

10 Pinches 1 Photo

Careema Bell

Pittsburgh, PA

Updated on Nov 26, 2018

Inspired by Footprints Cafe's famous Rasta Pasta, this is my version adapted by taste and using two recipes (Alicia's Pepperpot Rasta Pasta https://www.alicaspepperpot.com/rasta-pasta-creamy-pasta-jerk-chicken-shrimp/ & Delish Rasta Pasta https://www.delish.com/cooking/recipe-ideas/a23570381/rasta-pasta-recipe/) for inspiration and appropriate measurements. The result is a creamy, spicy dish that will keep everyone running back for seconds (and thirds)! Quick, easy and always delicious, this dish is my go to meal for dinner parties and potlucks. Hope you enjoy!

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This creamy, spicy pasta is reminiscent of Alfredo but with a Caribbean flair. The jerk & Creole seasonings bring a pleasant heat and the delicious rose cream sauce will have everyone coming back for seconds (and thirds)!

prep time 1 Hr

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 box penne pasta
1 cup shrimp, peeled and deveined
1 pound chicken tenderloins, about 10
1 - red bell pepper, sliced
1 - green bell pepper, sliced
1 - orange bell pepper, sliced
1 - red onion, sliced
3 tablespoons jerk seasoning
2 cloves garlic, minced
1/4 cup half and half
1/2 cup coconut milk, unsweetened
3 - green onions, sliced
2 tablespoons olive oil, extra virgin
1/2 cup italian six cheese blend or parmesan
CHICKEN & SHRIMP SEASONING
1 1/2 tablespoons creole seasoning
1 tablespoon jerk seasoning
1 tablespoon dried thyme
1 tablespoon kosher salt
1/2 tablespoon browning sauce
2 cloves minced garlic
3 - green onions, sliced
1 tablespoon olive oil, extra virgin

How To Make rasta pasta

Step 1

Season chicken and shrimp with Creole/Cajun seasoning (I use Tony Chachere's or Emeril's Original Essence), 1 tbs of Jerk Seasoning (I use Badia or Grace), a dash of browning sauce (I use Grace browning sauce) and 3 sprigs of thyme or dried thyme. Allow to marinate for at least one hour or overnight (preferred)

Step 2

Cook and drain pasta, set aside. I under cook the pasta slightly because you will toss it in a hot sauce at the end
Step 3

Heat oil on medium/high heat in a large skillet and cook shrimp and chicken in until cooked. Set aside.
Step 4

Heat additional oil and saute onions, garlic and peppers until almost tender (roughly 5 minutes). Add about 1/2 of the chopped green onions and saute for about 1 minute. Add jerk seasoning to the sauteed vegetables.
Step 5

Add half & half and coconut milk. Reduce heat slightly. Simmer until thickened (roughly 5 minutes).
Step 6

Add Parmesan cheese and stir until melted. Add chicken and pasta to sauce and stir until well coated.
Step 7

Add remaining green onions for garnish. Serve with coco bread and a mixed green salad for a wonderfully rounded meal.
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