Rasta Pasta with Shrimp

A simple homemade jerk seasoning blend adds a smoky fire to creamy coconut milk in this one-pot pasta.

Calories

156

Carbohydrates

12g

Protein

17g

Potassium

685mg

Fiber

7g

Sugar

12g

Ingredients

12 ounces uncooked penne
2 tablespoons vegetable oil
1 1/2 cups sliced red onion
6 garlic cloves, minced
3 multicolored bell peppers, stemmed, seeded, and thinly sliced (about 4 1/2 cups)
1 tablespoon minced jalapeño chile
2 tablespoons jerk seasoning, plus more for sprinkling
1 pound large raw shrimp, peeled and deveined
1 (14-ounce) can unsweetened coconut milk
Kosher salt, to taste
Sliced scallions, for garnish

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.
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.
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.