Description
Tender and juicy shrimp cooked with Jerk Seasoning, penne pasta, and colorful bell peppers, then tossed in a creamy seasoned sauce.
Ingredients
Scale
- 12 oz penne pasta
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp jerk seasoning, divided
- Kosher salt and pepper, to taste
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 2 bell peppers, different colors
- 4–6 garlic cloves, minced
- 4 green onions, sliced
- 2 tsp smoked paprika
- 1/2 cup chicken stock
- 15 oz full-fat coconut cream
- 1/2 cup shredded Parmesan cheese
Instructions
- Step: Cook the pasta in salted water to al-dente according to package directions, drain, and set aside.
- Step: In a medium bowl, combine the shrimp with half of the jerk seasoning.
- Step: Heat 1 tbsp of the oil in a large skillet over medium heat and saute the jerk shrimp for 3-4 minutes, then set aside.
- Step: To the same skillet, add the remaining 1 tbsp oil and saute the veggies for 6-7 minutes.
- Step: Stir in the green onions, remaining jerk seasoning, and paprika, and continue to saute for 1 minute.
- Step: Add the stock and coconut milk and bring to a simmer for 10 minutes to thicken.
- Step: Add the parmesan cheese and stir until melted.
- Step: Add the drained pasta to the sauce, stir to combine, heat through, and serve.
Notes
Any pasta can be used. Lentil or chickpea pasta can be used to lower carbs. Chicken may be used as a protein alternative. Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 601 kcal
- Sugar: 5 g
- Sodium: 1026 mg
- Fat: 33 g
- Saturated Fat: 24 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 103 mg
Keywords: Shrimp Rasta Pasta, Jamaican Pasta, Jerk Shrimp Pasta, Creamy Pasta