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Rasta Pasta is a vibrant and colorful dish that merges the essence of Caribbean cuisine with a touch of Italian flair. Originating in Jamaica, this dish is a celebration of flavors, textures, and bold spices that reflect the rich cultural tapestry of the islands. The combination of perfectly cooked pasta, succulent shrimp, and a creamy coconut milk sauce creates a meal that is not only visually appealing but also incredibly satisfying to the palate.

Delicious Rasta Pasta with Shrimp: A Quick & Flavorful Recipe!

Looking to spice up your dinner routine? Try this delicious Rasta Pasta with shrimp! This vibrant dish blends Caribbean flavors with Italian charm, featuring creamy coconut milk, succulent shrimp, and colorful veggies. Perfect for busy nights, it's quick to make and packed with flavor. Enjoy a beautiful burst of color and taste that transports you to the tropics. Don’t miss out on this culinary delight! #RastaPasta #ShrimpRecipe #CaribbeanCuisine #QuickDinner #PastaLove
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Ingredients
  

12 oz penne pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 medium onion, sliced

1 bell pepper (red or yellow), sliced

2 cloves garlic, minced

1 cup coconut milk

1/2 cup chicken broth

1 tsp jerk seasoning (adjust to taste)

1/2 tsp black pepper

1/2 tsp salt

1/2 cup fresh parsley, chopped

Juice of 1 lime

Optional: grated Parmesan cheese for serving

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell pepper, and sauté for about 3-4 minutes until they begin to soften. Stir in the minced garlic and cook for an additional minute until fragrant.

      Prepare the Shrimp: Push the vegetables to the side and add the shrimp to the skillet. Season with jerk seasoning, black pepper, and salt. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque.

        Create the Sauce: Pour in the coconut milk and chicken broth, stirring to combine. Allow the mixture to simmer for about 5 minutes, letting it thicken slightly.

          Combine with Pasta: Add the cooked penne pasta to the skillet and toss to coat it in the sauce. Cook for an additional 2 minutes to heat everything through.

            Finish and Serve: Remove from heat, then stir in the chopped parsley and lime juice. Taste and adjust the seasoning if needed. Serve hot, garnished with optional grated Parmesan cheese and additional parsley if desired.

              Prep Time: 10 min | Total Time: 25 min | Servings: 4