®/™©2024 Yummly. All rights reserved.
Description
If you’re a fan of big, bold flavors, this spicy, creamy, and rich pasta has your name on it. Lorraine Washington, a chef from Jamaica, originally created a vegetarian Rasta Pasta for the Rastafarian workers at a construction site. Now the dish has a fan base in the U.S. as well, and comes in many variations, like this shrimp version. The dish gets its Caribbean personality from jerk seasoning and fiery Scotch bonnet chili, and from bell peppers that you give a quick char on the stove. If you can’t find Scotch bonnets at your local store, habanero or jalapeño chilies are a great substitute. And instead of pappardelle, feel free to use any pasta you like. The recipe, which makes 10 cups, is a Yummly original created by Samantha Etienne.
Ingredients
- 1 1/2 tsp. kosher salt (plus more for pasta water)
- 12 oz. pappardelle pasta (or other favorite pasta)
- 3 Tbsp. extra-virgin olive oil (divided, plus 1 Tbsp. more for pasta if needed)
- 1 red bell pepper
- 1 green bell pepper
- 1/2 medium onion
- 1/2 Scotch Bonnet chili pepper (yellow or orange; or use 1/2 a fresh habanero or jalapeño chili)
- 3 cloves garlic
- 1 1/2 tsp. fresh thyme leaves
- 1 lb. peeled and deveined shrimp (raw, thawed if frozen, about 20 per lb.)
- 2 tsp. black pepper (divided)
- 1 1/2 Tbsp. jerk seasoning (such as Walkerswood mild or hot)
- 2 1/4 cups coconut milk (1 1/2 cans; or heavy whipping cream)
- 1 cup grated Parmesan cheese (preferably finely grated, plus more for serving)
- chopped fresh parsley (optional)
- lime wedges
Directions
- Bring a large pot of salted water to a boil over high heat for the pasta. Meanwhile, continue with the recipe to make the sauce. When water boils, cook pasta according to package instructions. Scoop out and reserve 1 1/2 cups pasta water, then drain pasta. (If pasta will be sitting for a while before sauce is done, toss it with 1 Tbsp. olive oil to prevent sticking.)
- Slice bell peppers into 1/4-inch strips. Chop onion. Mince Scotch bonnet chili (wear gloves to protect your skin, and if you’d like less heat, first scrape out and discard seeds and membranes with the tip of a spoon). Mince garlic. Pick thyme leaves from stems if you haven’t already. Set ingredients aside.
- Pat shrimp dry and season with 1 1/2 tsp. salt and 1 tsp. pepper. Heat 1 Tbsp. olive oil in a 12-inch frying pan or large saute pan over medium-high heat until shimmering. Cook shrimp on each side, turning once, until they’re bright pink and just cooked through, 2-4 minutes total. Transfer shrimp to a plate.
NutritionView More
Unlock full nutritional details with subscription
| Calories530Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat27g135% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium1110mg46% |
| Potassium480mg14% |
| Protein14g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A25% |
| Vitamin C110% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Jot it down
Subscribe to Yummly to add notes