Rasta Pasta



2 tablespoons olive oil or vegetable oil

1 small onion chopped

1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)

1 red bell pepper sliced

1 orange bell pepper sliced

3 cloves garlic chopped

1 tablespoon Jamaican jerk seasoning

14 ounces fire roasted tomatoes OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh

1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor

1 cup of grated fresh Parmesan cheese or more as needed

8 ounces fettuccine pasta

FOR THE SHRIMP (optional)

1 pound shrimp peeled and deveined

1 tablespoon olive oil

1 tablespoon Jamaican jerk seasoning

FOR GARNISH: Fresh chopped parsley spicy chili flakes, extra grated Parmesan cheese


Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.

Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.

Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.

Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.

Stir in the Parmesan cheese and remove from heat.

While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.


Toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Jamaican jerk seasoning.

Heat a separate pan to medium heat and cook the shrimp 2-3 minutes per side, until pink and cooked through.

Serve the shrimp over the pasta. Garnish with fresh chopped parsley, spicy chili flakes, and extra grated Parmesan cheese

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