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Easy Rasta Pasta: A Caribbean Fusion Delight

Get ready for a taste of the Caribbean with this vibrant and flavorful Easy Rasta Pasta recipe! This quick and easy dish combines the fiery kick of jerk shrimp with a creamy Parmesan sauce and the sweetness of colorful bell peppers. Ready in just 30 minutes, it’s the perfect weeknight meal that’s sure to impress.

Why You’ll Love This Easy Rasta Pasta

• Ready in 30 minutes: Perfect for busy weeknights.
• Flavor explosion: The combination of jerk seasoning, creamy sauce, and fresh vegetables is irresistible.
• Visually stunning: The bright colors of the bell peppers make this dish a feast for the eyes.
• Crowd-pleaser: This recipe is sure to be a hit with family and friends.
• Adaptable: Easily customize with your favorite protein or vegetables.

Ingredient Notes

Using high-quality ingredients will make a big difference in the flavor of your Rasta Pasta. Here are a few notes:

• Jerk Seasoning: Choose a store-bought blend or make your own for a truly authentic flavor. Adjust the amount to your spice preference.
• Shrimp: Ensure your shrimp are fresh and properly thawed before cooking. Larger shrimp will cook more quickly.
• Bell Peppers: Use a mix of colors for both visual appeal and a variety of subtle flavor notes.
• Heavy Cream: This creates the rich and creamy sauce; you can substitute with half-and-half for a lighter version.
• Parmesan Cheese: Freshly grated Parmesan cheese is best for the richest flavor.

Step-by-Step Guide

1. Season shrimp generously with jerk seasoning and 1/2 tbsp olive oil. Set aside.
2. In a large skillet over medium-high heat, cook shrimp for 1-2 minutes per side until pink and cooked through. Remove and set aside.
3. Add remaining olive oil to the skillet. Sauté sliced onion and minced garlic for 1 minute until fragrant.
4. Add sliced bell peppers and cook until slightly softened, about 4-5 minutes.
5. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese until melted and the sauce has thickened slightly.
6. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup of pasta water.
7. Add cooked pasta to the skillet with the sauce, tossing to coat evenly. Add the cooked shrimp and stir to heat through.
8. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
9. Season with salt and pepper to taste. Garnish with fresh parsley (optional) and serve immediately.

Tips and Tricks

• Don’t overcook the shrimp, or they will become tough.
• For extra flavor, add a pinch of red pepper flakes to the sauce.
• Feel free to substitute the shrimp with chicken, tofu, or other protein of your choice.
• If you don’t have casarecce pasta, any short pasta shape will work.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Frequently Asked Questions (FAQ)

• Can I make this recipe ahead of time? It’s best to cook the pasta and sauce fresh, but you can prep the vegetables and shrimp ahead of time.
• What kind of jerk seasoning should I use? Any good quality jerk seasoning will work. Look for one that has a good balance of heat and flavor.
• Can I freeze this pasta? While not ideal, you can freeze the cooked pasta and sauce separately, then reheat and combine before serving. The texture might be slightly altered.
• What if I don’t have heavy cream? You can substitute with half-and-half or even milk, but the sauce will be less creamy.

Enjoy your delicious and easy Rasta Pasta! Let me know in the comments how it turned out.

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