Jerk Shrimp Rasta Pasta

Jerk Shrimp Rasta Pasta

Jerk Shrimp Rasta Pasta is one of my all-time favorite Caribbean meals. If you’ve ever visited New York City I am sure you are very familiar with Footprints Cafe located in Brooklyn. Footprints Cafe is famous for their Rasta pasta. Everyone loves that dish, including myself. So I’ve decided to create my own version of Rasta pasta, and included one of my favorite proteins, shrimp! My jerk shrimp Rasta pasta is deliciously creamy with the right amount of spice that will have you ready for a vacation to the Island of Jamaica.

 

I love this recipe so much that I’ve made it 2 times in one week. All for myself! If you’re not a fan of shrimp you could substitute the shrimp with chicken, or just eat this amazing pasta dish with no meat. It is still very tasty.

 

To begin, I marinated my shrimp overnight for 24 hours in the refrigerator using jerk seasoning, along with all purpose seasoning. Marinating the shrimp overnight ensures a flavor that is unimaginable.

Jerk Shrimp Marinade

 

Using red, green, and yellow bell peppers to signify the Rastafarian flag along with jerk seasoning, and shrimp takes what would of been a plain pasta dish over the top. This dish is traditionally made vegan, because true Rastafarians do not consume any meat, shellfish, or dairy. 

This one of a kind recipe is the best creamy, spicy, and amazingly delicious Caribbean inspired dish of all time. It’s fun, and easy. Perfect for any weeknight. I hope you enjoy.

Jerk shrimp Rasta pasta

If you can’t travel to Brooklyn, NY that’s okay. Here’s an amazing recipe that you can try at home. Your family, and friends will love you for it. You have the option to make this recipe with shrimp, or chicken. Oxtails is also popular with this dish. If you’re vegan, leave out the meat, and enjoy! 

Jerk Shrimp Rasta Pasta

  • 1 lb shrimp (deveined, peeled)
  • 1 lb penne pasta
  • ½ cup coconut milk
  • ¾ cup heavy cream
  • 1 large onion (½ sliced, ½ diced)
  • 3 large bell peppers (red, green, yellow (seeded, and sliced))
  • 2 tbsp olive oil
  • 2½ tbsp Jamaican jerk seasoning
  • 1 tbsp all purpose seasoning
  • 2 cloves of garlic (minced)
  • 1½ cup Parmesan cheese (grated)
  • ½ cup mozzarella cheese (shredded)
  • ½ cup cheddar cheese (shredded)
  • 1 tbsp flour
  • ½ stick of butter

  1. Marinade shrimp in jerk seasoning, and ½ tbsp of all purpose seasoning overnight for 24 hours.

  2. Cook shrimp in skillet over medium heat for 3 minutes per side. Remove from skillet, and set aside.

  3. In same skillet, add bell pepper , and sliced onions. Cook for 3-4 minutes. I like my veggies with a little crisp to them. Not too soft.

  4. Sauce: Melt butter in a sauce pan over medium high heat. Add diced onions. Cook for 1-2 minutes. Add minced garlic, and cook for 30 seconds. Season with salt and pepper. Add flour to pan, and make a roux. Add heavy cream, and reduce heat to low. Add coconut milk along with a tablespoon of jerk seasoning. Mix well. Add more coconut milk if roux is too thick. Add Parmesan cheese to the sauce pan, and mix well. Allow to cook on low heat.

  5. Boil penne pasta until al dente. Drain. Save some of the pasta water to thin out sauce if necessary.

  6. Using the skillet with bell peppers, and onions add the penne pasta along with the rest of the all purpose seasoning. Mix all together.

  7. Pour sauce a tablespoon at a time in to the skillet. Stir. Add a little of the pasta water if mixture is too thick.

  8. Combine shredded mozzarella , and cheddar cheese along with the jerk shrimp. Top the pasta with a few pieces of jerk shrimp for fun. Garnish with parsley, or scallions.

For jerk seasoning I prefer Walkerswood Traditional Jamaican Jerk Seasoning.

For coconut milk I recommend Thai Kitchen coconut milk unsweetened.

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Filed Under: Let's Eat!