Rasta Pasta Recipe

Cook the Fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.

Sauté the Shrimp and Vegetables

In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 1 minute until fragrant.

Add the sliced onions, red bell pepper, and green bell pepper to the skillet. Cook for about 3-4 minutes until they begin to soften.

Add the jumbo shrimp and jerk seasoning to the skillet. Cook for about 4-5 minutes, or until the shrimp are pink and cooked through.

Make the Krio Sauce

In a separate saucepan over medium heat, combine coconut milk and heavy cream. Stir well and bring to a gentle simmer.

Add the grated Parmesan cheese, lime juice, salt, and black pepper. Stir continuously until the cheese has melted and the sauce is smooth.

Combine Pasta and Sauce

In the skillet with the shrimp and vegetables, add the cooked fettuccine. Pour the creamy Krio sauce over the pasta and toss until everything is well coated.

Serve immediately, garnished with extra Parmesan cheese and fresh lime wedges if desired.