Blackened Shrimp Rasta Pasta Recipe

Season shrimp

Pat shrimp dry with paper towels. In a bowl toss the shrimp with 1 tablespoon olive oil, 1 tablespoon lemon juice and 2 teaspoons blackening seasoning until evenly coated. Let rest 5 minutes.

Cook shrimp

Heat a large heavy skillet (cast iron preferred) over medium-high heat until very hot. Add a light swipe of oil if skillet is dry. Add shrimp in a single layer and cook 1½–2 minutes per side, until blackened at edges and just opaque. Transfer shrimp to a plate and keep warm. Do not overcook.

Cook pasta

Bring a large pot of salted water to a boil. Cook 12 oz penne according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain and set aside.

Sauté vegetables

While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add the white parts of the scallions, minced garlic and sliced bell peppers. Cook, stirring, 3–4 minutes until peppers soften but still have bite. Season lightly with salt and pepper.

Make sauce base

Reduce heat to medium-low under the sauté pan with vegetables. Pour in 1 cup heavy cream and 1 cup half-and-half and bring to a gentle simmer, stirring to combine with the vegetables.

Finish sauce

Whisk in 3 tablespoons grated Parmesan, 1 teaspoon Dijon mustard, 1 teaspoon hot sauce, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon lemon zest and 2 tablespoons lemon juice. Simmer gently 2–3 minutes until slightly thickened. If sauce is too thick, add reserved pasta water 1–2 tablespoons at a time to reach a smooth, clingy consistency.

Combine with pasta

Add the drained penne to the pan and toss to coat in the citrus cream sauce. Heat through 1–2 minutes so pasta absorbs sauce. Add the green parts of the scallions and 2 tablespoons chopped parsley, tossing to combine.

Return the blackened shrimp to the pasta and gently fold to combine, reserving a few shrimp for garnish if desired. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Prepare garlic butter

Preheat oven to 400°F (200°C). In a small bowl combine 3 tablespoons softened butter, 2 minced garlic cloves, 1 tablespoon chopped parsley, 1 teaspoon olive oil and 1/4 teaspoon salt until smooth.

Toast focaccia

Slice focaccia into serving pieces or halves. Spread garlic butter evenly over cut sides and place on a baking sheet. Toast in preheated oven 6–8 minutes until golden and edges are crisp. For extra char, broil 30–60 seconds—watch closely. Remove and keep warm.

Divide pasta among 4 plates. Top with reserved shrimp if set aside, sprinkle 2 tablespoons grated Parmesan and remaining chopped parsley. Serve with lemon wedges and the toasted focaccia garlic bread on the side.