Rasta Pasta
Experience the vibrant and bold flavors of this Rasta Pasta, a fusion of Caribbean spices and creamy pasta. This dish features seasoned chicken or shrimp, colorful bell peppers, and a rich, creamy sauce infused with jerk seasoning. It’s a perfect meal to bring some heat and excitement to your dinner table. Chefleen Says: Use as much or as little jerk seasoning as you like! Some like it spicy some like it more mild and it should taste good to you!
What You Need —
1 pack chicken tenders or shrimp (or both, but you’ll need more seasoning)
1 box of rigatoni
1 pint of heavy cream
8 ounces of chicken broth
8 ounces of shredded Parmesan cheese
1 medium green bell pepper
1 medium red bell pepper
3 sprigs of green onion (scallion)
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 tablespoon smoked paprika
1 teaspoon Old Bay seasoning
2 cloves of garlic
Pepper/kosher salt
Jamaican jerk seasoning powder or paste
Scotch bonnet pepper (optional)
Fresh thyme (optional)
What You Do —
Season the chicken/shrimp separately with Old Bay, paprika, 1 to 2 tablespoons of jerk seasoning, and olive oil. Set aside.
Bring at least 4 quarts of water to a boil.
Slice the garlic and peppers. Chop the green onions.
When the water comes to a boil, add at least 2 tablespoons of salt and cook the pasta just slightly under the package directions. Save 1 cup of pasta water before draining. Drain and toss the pasta with olive oil.
Sear the chicken/shrimp in batches at high heat, getting a nice color on the outside. Chicken will take about 2 to 3 minutes, shrimp 1 minute on each side.
Lower the heat in the same pan used for proteins. Add in butter, garlic, the white part of the green onions, and a pinch of salt (and thyme if using). Sauté until fragrant. If you want your peppers fully cooked, add them next and continue to cook for another 3 to 4 minutes.
Add in 1 to 3 tablespoons of jerk seasoning and toast to release more flavor. Next, add in chicken stock and reduce for 1 to 2 minutes.
Add in the cream and reduce by half at medium heat. Add in the pasta (and peppers now if you want more crunch), and cheese.
Use the pasta water to adjust the thickness of the sauce.
To serve, top with the green part of the onion and scotch bonnet pepper, if desired.