rasta pasta

By Careema Bell
from Pittsburgh, PA

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!

serves 6
prep time 1 Hr
cook time 20 Min
method Stove Top

Ingredients For rasta pasta

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

How To Make rasta pasta

  • 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)
  • 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
  • 3
    Heat oil on medium/high heat in a large skillet and cook shrimp and chicken in until cooked. Set aside.
  • 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.
  • 5
    Add half & half and coconut milk. Reduce heat slightly. Simmer until thickened (roughly 5 minutes).
  • 6
    Add Parmesan cheese and stir until melted. Add chicken and pasta to sauce and stir until well coated.
  • 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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