When people mention "jerk" you would usually picture hot steaming jerk chicken served in foil, with a slice of bread and a light drizzle of sweet Jamaican ketchup. Oh I wish I had that in my hand right now! But let's mix up two cuisines. Jamaican and Italian... this creamy alfredo seasoned with spicy jerk seasoning is the perfect accompaniment to the jerk shrimp (or even chicken) I make. This is definitely a crowd favorite.
The popular name for this dish is Rasta Pasta (the name comes from the red, green, and yellow bell peppers in it that represent the Rasta colors) and it's served with your favorite jerked meat. This dish was created in a Brooklyn Jamaican restaurant named Footprints. If you haven't tried, what are you waiting on? My recipe is below.
Ingredients:
2 lbs shrimp - cleaned and de-veined, I left the shrimp tail on
One box penne pasta - cooked as per directions on the box
Heavy cream
1/2 cup each Cheddar and Parmesan cheeses
Black pepper/salt to taste
Dried parsley and oregano
1/2 each green, orange, and red bell peppers
2 cloves garlic, chopped
1/2 yellow onion, cut into half slices
Last but not least, the star of the show, Walkerswood Jerk Seasoning
Method:
1. Lets season the shrimp first. Add 2 tablespoons, or to your taste the jerk seasoning. This already has salt in it, so we won't be adding any additional salt. Set aside and let marinate for about 20 mins.
2. Boil pasta as per instructions on the box.
3. Cut half an onion, and chop the garlic.
4. Cut half of each pepper in thick julienne slices.
5. Once all the prepping is done. We will now fry the marinated shrimp in olive oil, about 2-3 mins on each side till it is cooked. We cooked these in batches so they can brown properly. Remove all shrimp from the pan and set aside.
4. Cook the onions, and garlic in the same pan with olive oil and 1 teaspoon of butter. Add the peppers, salt and black pepper to taste and let everything cook till the peppers are soft but not mushy. Remove from pan.
5. In the same pan, melt a teaspoon of butter, pour the heavy cream and turn the heat to low. Add in a teaspoon each of oregano, parsley and black pepper. Gently mix and let simmer for a couple of mins.
6. Add Parmesan and cheddar cheese and let them melt.
7. Add a tablespoon of the Walkerswood jerk seasoning and mix gently till everything has incorporated really well.
8. Add the peppers/onion mixture, and pasta (I didn't end up using the whole box I cooked), and then mix gently.
9. Top the pasta off with the jerk shrimp and serve while hot.
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