Rasta Pasta is a Jamaican-inspired dish full of creamy pasta and cheeses with a kick of spice brought out by the jerk seasoning. Don’t let the name fool you though. My husband is Jamaican, and he told me the reason behind the name is simply because of the colorful red, yellow, and green peppers that resemble the Rastafarian colors. True Rastafarian’s don’t eat meat or shrimp, but you can make this recipe without either and it is still equally delicious. Scroll down to see a quick, 1-minute video showing how to make Rasta Pasta.
Here are the ingredients.
Ingredients for Rasta Pasta:
- 2 tbsp of oil
- 2 heaping tbsp of butter
- Pack of chicken tenderloins
- Pack of jumbo shrimp
- 4 heaping tbsp of Walkerswood Jerk Seasoning – link on Amazon: https://amzn.to/3zcr1e8
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- ½ cup sliced green onions/scallions
- 2 tbsp of minced garlic
- 1 pint of heavy cream
- ½ cup of vegetable stock
- 1 package of grated parmesan cheese
- 1 package of Tillamook Mozzarella cheese
- 1 tbsp of sugar
- ½ tbsp of salt – add more or less for preferred taste
- ½ tbsp of pepper – add more or less for preferred taste
- 16 oz of dried pasta – I love to use Rigatoni
- 1 tbsp of garlic powder
- ½ tbsp of smoked paprika
Step 1: Preparing the Chicken and Shrimp
Start by seasoning the chicken tenderloins with 2 tablespoons of jerk seasoning. Ensure each piece is evenly coated. Heat 2 tablespoons of oil in a large skillet, with 2 tablespoons of butter, over medium-high heat. Once the oil and butter are hot, add the chicken tenderloins to the pan. Cook the chicken for about 5-6 minutes per side, or until fully cooked and golden brown. Once cooked, remove the chicken from the skillet and set it aside.
Next, prepare the shrimp by seasoning them with the remaining 2 tablespoons of jerk seasoning. Add more butter or oil if needed. Add the shrimp to the skillet. Cook them for about 2-3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set them aside with the chicken.
Step 2: Cooking the Vegetables for the Rasta Pasta sauce
Now, it’s time to add some color and flavor with the bell peppers. Slice the yellow, red, and green bell peppers into thin strips (Julienne style). In the same skillet, melt 2 heaping tablespoons of butter, with 2 tablespoons of oil, over medium heat. Once the butter is melted and the oil is medium hot, add the sliced peppers and diced onions.
Sauté for about 5-7 minutes until they soften. The vibrant colors of the peppers will brighten the dish. Add 2 tablespoons of minced garlic. Sauté the garlic for about 1 minute, allowing it to release its aroma.
Step 3: Cooking the Pasta
While the peppers and onions are cooking, it’s time to cook the pasta. Fill a large pot with water and bring it to a boil. Add a pinch of salt to the boiling water. Then, add the dried Rigatoni pasta to the pot. Cook the pasta according to the package instructions, usually about 10-12 minutes, until it is al dente.
Once the pasta is cooked, drain it well and set aside.
Step 4: Making the signature Rasta Pasta sauce
With the vegetables cooked, it’s time to create the rich, creamy sauce that makes Rasta Pasta so indulgent. Pour 1 pint of heavy cream into the skillet with the vegetables. Stir the cream gently to combine it with the sautéed vegetables.
Add ½ cup of vegetable stock to the skillet. This adds depth to the sauce, balancing the richness of the cream. Now, it’s time to add the cheese. Sprinkle in the grated parmesan cheese, and then the mozzarella cheese. Stir until the sauce is smooth, creamy, and the cheese is fully melted.
Let it simmer for a few minutes allowing the sauce to reach your desired thickness. Next, season the sauce with ½ tablespoon of salt, ½ tablespoon of pepper, 1 tablespoon of sugar, 1 tablespoon of garlic powder, and ½ tablespoon of smoked paprika. Stir the sauce until the seasonings are fully incorporated.
Step 5: Bringing the Rasta Pasta All Together
Add the cooked pasta directly to the skillet with the creamy sauce. Toss the pasta in the sauce, ensuring each piece is thoroughly coated.
Now that the pasta is perfectly coated in the creamy sauce, it’s time to bring the dish together. Add the cooked chicken and shrimp back into the skillet. Toss everything together gently, allowing the chicken and shrimp to warm through and soak up the creamy sauce.
Taste the Rasta Pasta at this point and adjust the seasoning if necessary. You can add more salt, pepper, or jerk seasoning based on your preference. If the sauce seems too thick, you can thin it out with a bit more vegetable stock or make it thicker with more cheese, if you have it on hand. Also, remember that the sauce will naturally thicken as it sits so don’t thicken it too much.
Step 6: Serving the Rasta Pasta
Once everything is combined, and the flavors have melded together, it’s time to serve your Rasta Pasta. Scoop generous portions of the pasta onto plates, making sure you have a generous amount of jerk chicken and shrimp. Always make an artsy statement by including plenty of the colorful peppers in the creamy sauce. The colors of the peppers make the dish stand out.
For an added touch, sprinkle sliced green onions on top. The green onions add a pop of color and a mild onion flavor that complements the richness of the dish.
Conclusion: Serve and Enjoy
My husband had 3 servings of this and we still had Rasta Pasta leftovers. Let me tell you. The pasta the next day tastes even better! I like to put aside a little bit of sauce when I’m cooking so I can save it and drizzle over the pasta the next day to give it added freshness. Let me know how it turns out, and don’t forget to tag me on Instagram, @realdenisewilliams.
If you loved this recipe, you gotta try one of my delicious, easy breakfast options. Here is my recipe for my Egg Quesadilla with bacon and potatoes. So easy and you will love how yummy it is: https://lifewithdenise.com/2022/07/egg-quesadilla-recipe/
