Rasta Pasta Recipe

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cut the chicken thighs into bite-sized strips (about 1/2–3/4 inch). In a bowl, toss the chicken with 2 tbsp jerk seasoning until evenly coated. Let sit 10 minutes while you prepare other ingredients (or refrigerate up to 2 hours).

Warm a large skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add the chicken in a single layer (work in batches if needed). Sear without moving 2–3 minutes until browned, then flip and cook another 2–3 minutes until cooked through (internal temp 165°F/74°C). Remove chicken to a plate and squeeze 1 tsp lime juice over it; keep warm.

Pat shrimp dry and season lightly with 1/4 tsp salt and 1/8 tsp black pepper. In the same skillet used for chicken (add a touch of butter or oil if pan is dry), heat over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just cooked. Remove shrimp to the plate with chicken. Wipe skillet clean if very browned; keep pan for sauce.

In the skillet over medium heat add 1 tbsp butter (or 1 tsp oil) if needed. Add sliced onion and cook 3–4 minutes until starting to soften. Add sliced red and green bell peppers and continue to cook another 3–4 minutes until tender-crisp. Add minced garlic and the white parts of scallions and cook 30–45 seconds until fragrant. Season vegetables with a pinch of salt and a few grinds of black pepper.

Reduce heat to medium-low. Push vegetables to the side and add 3 tbsp butter to the empty space in the skillet. When melted, sprinkle 2 tsp flour over the butter and whisk for 30–45 seconds to cook the flour (roux).

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, bringing the mixture to a gentle simmer. Continue whisking to prevent lumps. Simmer 2–3 minutes until the sauce begins to thicken slightly.

Stir in 3 oz grated Parmesan until melted and smooth. Add 1 tsp jerk seasoning and 1/2 tsp Dijon mustard (if using), then taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. If sauce is too thick, whisk in up to 1/2 cup reserved pasta water, a few tablespoons at a time, until desired consistency is reached for coating pasta.

Add the drained pasta to the skillet with the sauce and vegetables. Toss gently to coat, adding additional reserved pasta water as needed to loosen the sauce so it evenly coats the pasta (about 2–4 tbsp).

Return the cooked jerk chicken and shrimp to the skillet and toss gently to combine and warm through, 1–2 minutes. Taste and adjust seasoning — add more jerk seasoning for heat/smoke or salt/pepper as needed.

Stir in chopped scallion greens and half of the chopped cilantro/parsley. Remove from heat.

Plate the pasta and top with remaining cilantro/parsley. Serve with lime wedges and an optional sprinkle of red pepper flakes for extra heat.