Rasta Pasta With Shrimp & Cream Sauce

Rasta Pasta recipe made with fresh shrimp in a creamy jerk sauce.

Course Dinner, Main Course

Cuisine Jamaican

Keyword Jerk Seasoning, Pasta, Shrimp

Prep Time 10

Cook Time 20

Total Time 35

Servings people

Calories 730kcal

Cost $25

Ingredients

3 cups pasta shells
1.5 pounds shrimp, peeled and deveined
2 tablespoons olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup chicken stock (you can also use vegetable broth or water, if needed. Add an additional 2.5 cups if cooking pasta in the Instant Pot)
4 ounces cream cheese
1 1/2 cups grated Parmesan cheese
3 tablespoons homemade jerk seasoning, divided

Instructions

STOVE TOP

In a large pan or skillet over medium heat add olive oil and allow the pan to warm.
Toss shrimp in 1 tablespoon Jerk seasoning until coated evenly. Place shrimp into your pan and saute for 2-3 minutes on each side until shrimp is cooked and slightly pink in color.
Once the cooked shrimp are slightly pink in color, remove from heat with tongs and place aside in a large bowl.
Add bell peppers and cook for approximately 2-3 minutes. Then, add garlic and continue to cook until fragrant.
Add heavy cream, cream cheese, 1/2 cup chicken broth, and remaining jerk spices. Stir so all ingredients in the pan are well combined. Saute until thickened, about 10 minutes. NOTE: do not clean out the pot. You will want all the jerk seasoning goodness to cook into the sauce.
Once the sauce is close to reaching its desired thickness, add Parmesan cheese and continue to cook on low heat. Stir until well combined.
In a medium skillet over medium heat, bring salted water to boil.
Add pasta shells and cook the pasta according to the package instructions. We like our pasta a bit more al dente. Drain and set aside.
Mix pasta shells, shrimp and sauce together until well combined. Add any remaining jerk seasoning or salt and pepper to taste.
Top with additional Parmesan cheese. Serve hot and enjoy!

INSTANT POT

Turn on your Instant Pot and select the 'Saute' mode on high. Add olive oil.
While your Instant Pot warms, toss shrimp in jerk seasoning until coated evenly. Place shrimp into Instant Pot and saute for 2-3 minutes on each side until shrimp are slightly pink in color.
Once shrimp are slightly pink in color, remove shrimp from Instant Pot with tongs and place them aside in a large bowl.
Add all peppers. Saute until slightly softened, about 3 minutes.
Add garlic. Continue to saute for an additional 2 minutes.
Add heavy cream, cream cheese, 1/3 cup chicken broth, and remaining Jerk seasoning and stir so all ingredients in the Pot are mixed together well. Saute until slightly thickened, about 10 minutes. Once the sauce is close to reaching its desired thickness, add Parmesan cheese and continue to cook on low heat. Stir until well combined. NOTE: do not clean out the pot. You will want all the jerk goodness to cook into the sauce.
Once the sauce has reached your desired thickness, carefully add to a large bowl with shrimp and set aside.
Select the 'Cancel' function to reset the Instant Pot cooking function. Select 'Pressure Cook' on high.
Add pasta shells and chicken broth. Stir until mixed well. Pressure cook on high for 3 minutes. NOTE: we like our pasta very slighly al dente. If you like yours more soft, you may want to cook for 4 minutes.
Once the timer beeps, quick release all pressure. Carefully remove the lid.
Add shrimp, peppers and sauce to the pasta and mix until all ingredients are well combined.
Serve hot and enjoy!

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