Rasta Pasta with Shrimp
A simple homemade jerk seasoning blend adds a smoky fire to creamy coconut milk in this one-pot pasta.
Nutrition Information
- Calories: 236 kcal
- Carbohydrates: 40g
- Protein: 7g
- Potassium: 475mg
- Fiber: 6g
- Sugar: 14g
Ingredients:
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12 ounces uncooked penne
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2 tablespoons vegetable oil
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1 1/2 cups sliced red onion
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6 garlic cloves, minced
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3 multicolored bell peppers, stemmed, seeded, and thinly sliced (about 4 1/2 cups)
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1 tablespoon minced jalapeño chile
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2 tablespoons jerk seasoning, plus more for sprinkling
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1 pound large raw shrimp, peeled and deveined
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1 (14-ounce) can unsweetened coconut milk
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Kosher salt, to taste
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Sliced scallions, for garnish
Instructions:
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Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain pasta, reserving 1 cup cooking liquid.
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Meanwhile, heat oil in a large skillet over medium-high. Add onion and garlic; cook, stirring often, until onion is softened, about 3 minutes. Add bell peppers and jalapeño; cook, stirring often, until peppers are crisp-tender, about 2 minutes. Stir in jerk seasoning. Add shrimp and coconut milk. Reduce heat to medium, and bring to a simmer. Cover and cook, stirring occasionally, until shrimp are just cooked though, about 3 minutes.
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Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Season with salt to taste. Divide pasta evenly among serving bowls; sprinkle with scallions and additional jerk seasoning. Serve hot.
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