Rhasta Pasta Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz cavatappi and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Make jerk Alfredo base

In a large skillet over medium heat, melt 3 tbsp butter. Add minced garlic and sauté 30–45 seconds until fragrant but not browned. Sprinkle 2 tbsp flour over the butter-garlic and stir continuously for 1 minute to cook out the flour.

Add dairy

Slowly whisk in 1.5 cups whole milk and 0.5 cup heavy cream, bringing mixture to a low simmer. Cook, whisking, until sauce thickens slightly (about 3–4 minutes).

Finish sauce

Reduce heat to low and whisk in 1 cup grated Parmesan, 2 oz softened cream cheese, and 1.5 tbsp jerk seasoning until smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbsp lime juice. If sauce is too thick, thin with reserved pasta water, 2 tbsp at a time, to reach a clingy, saucy consistency (you will likely use 1/4–1/2 cup). Keep sauce warm on the lowest heat, stirring occasionally.

Season chicken

Toss 1 lb diced chicken thighs with 1 tbsp olive oil, 1 tbsp jerk seasoning and 1/2 tsp sea salt until evenly coated. Let sit 10 minutes at room temperature (or refrigerate for up to 1 hour to marinate).

Cook chicken

Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add a light slick of oil if needed. Add chicken in a single layer and cook undisturbed 3–4 minutes until browned on the first side. Flip and cook another 3–4 minutes until cooked through and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.

Prep shrimp & peppers

Pat 10 oz shrimp dry with paper towels and season with the remaining 1/4 tsp salt and 1/4 tsp black pepper. Slice the red and yellow bell peppers into thin strips. Separate and slice scallions, keeping whites and greens separate.

Sauté peppers

In the same skillet used for chicken (wipe out any burnt bits, leave fond), add 1 tbsp vegetable oil over medium-high heat. Add sliced red and yellow peppers and the white parts of the scallions. Sauté 3–4 minutes until peppers are just tender-crisp.

Cook shrimp

Push peppers to the side and add shrimp in a single layer. Cook shrimp about 1.5–2 minutes per side until pink and opaque. If desired, sprinkle 1/2 tsp additional jerk seasoning over the shrimp and peppers while cooking for an extra jerk note. Combine shrimp and peppers and remove from heat.

Combine components

Return the cooked chicken to the skillet with the shrimp and peppers. Pour the warm jerk Alfredo sauce over the proteins and vegetables and gently stir to coat. Add the drained cavatappi and toss to combine, adding reserved pasta water a splash at a time if needed to loosen the sauce so it coats the pasta evenly.

Adjust seasoning

Taste and adjust seasoning with additional salt, pepper, or jerk seasoning to your preference. Stir in 1 tbsp lime juice if you want brighter acidity.

Serve

Portion pasta into bowls or a serving dish. Sprinkle with chopped cilantro, sliced green parts of scallions, extra Parmesan and a pinch of red pepper flakes if using. Serve with lime wedges on the side for squeezing.