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Shrimp Rasta Pasta

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner Ideas
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 12 oz pasta (fettuccine or penne works best)
  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 cup coconut cream (or heavy cream)
  • 1/2 cup chicken or vegetable broth
  • 1 teaspoon jerk seasoning (adjust to taste)
  • 1/4 cup grated Parmesan cheese (optional)
  • Fresh parsley or cilantro for garnish

Instructions
 

  • Step 1: Cook Pasta : Boil water with a pinch of salt, cook pasta according to package instructions until al dente. Drain and set aside.
  • Step 2: Prepare Shrimp : Pat shrimp dry, season with salt, pepper, paprika, garlic powder, and thyme. Heat olive oil in a skillet and sauté shrimp 2-3 minutes per side until cooked through. Remove from skillet.
  • Step 3: Sauté Vegetables : In the same skillet, add diced onions and garlic; cook for 1-2 minutes until fragrant. Add sliced red, yellow, and green bell peppers. Sauté until slightly tender but still crisp (3-4 minutes).
  • Step 4: Make the Sauce : Add coconut cream, broth, and jerk seasoning. Stir and let simmer for 5 minutes, allowing flavors to blend.
  • Step 5: Combine Pasta and Shrimp : Add cooked pasta to the skillet and toss to coat evenly in the sauce. Return shrimp to the skillet and mix gently.
  • Step 6: Finish and Serve : Sprinkle with Parmesan cheese (optional) and garnish with fresh parsley or cilantro. Serve hot.