
It’s fair to say that this dish is not traditional nor is it a marriage of cultural traditions. It owes its origins both to Jamaica (the jerk seasoning) and to Italy (a cream pasta sauce). Unlike the hummingbird cake which was invented by an anonymous Jamaican chef at the Jamaica Tourist Board, the invention of the “rasta pasta” is credited to Chef Lorraine Washington (jamaica-gleaner.com, October 29 2012). The recipe also includes an ingredient called green seasoning which is also fairly recent and fairly popular, as every island in the Caribbean seems to have a version. Whether it is the result of pure invention or merely a happy fusion, green seasoning is basically pesto with scotch bonnet peppers. In my version, I make it with whatever greens are on hand, minus the Parmesan cheese and pine nuts. How rasta pasta got its name is unknown, but I am quite sure it is not a riff on something Rastafarian, since believers are vegetarian. Nevertheless, rasta pasta is a bold dish that holds nothing back. Its flavour profile is Jamaican with the smooth creaminess of sauce in the background. This version was adapted from Terri-Ann’s Kitchen.
Rasta Pasta (Jerk Shrimp Pasta in Cream Sauce)
Yield: 4 servings
For the Pasta:
300g penne pasta
Salt
Large pot of boiling water
Cook the pasta in boiling salted water according to the package directions. Drain, rinse, and drain again. Set aside.
For the Shrimp:
500g to 1kg jumbo shrimp, peeled and deveined with the tails on
1 tablespoon jerk seasoning
1 teaspoon Old Bay seasoning (preferably home made)
1/2 teaspoon black pepper
1 teaspoon green seasoning
1/2 teaspoon salt
1 tablespoon rice bran oil
Season the shrimp in a large bowl with the jerk seasoning, Old Bay, black pepper, green seasoning, and salt. Toss to coat. Heat oil in a large skillet until it shimmers. Sauté shrimp in the hot oil until just pink. Remove shrimp to a plate or bowl and set aside.
For the vegetables and the cream sauce:
1 tablespoon rice bran oil
1/2 red and green sweet pepper sliced in strips
6 sprigs fresh thyme
2 scallions, chopped
3 garlic cloves, ninced
2 cups heavy cream (can substitute milk)
1 teaspoon Old Bay (homemade is best)
1/2 teaspoon black pepper
2 teaspoons sweet paprika (can substitute hot paprika)
1 teaspoon jerk seasoning, optional
1 teaspoon adobo seasoning, preferably home made (can substitute all-purpose seasoning)
1 1/2 cups -2 cups grated cheese (mozzarella, cheddar, Parmesan or a mix)
Cilantro, chopped, for garnish (can substitute parsley)
After cooking the shrimp, no need to wipe out the pan. Add oil over medium-high heat and heat until shimmering. Turn down heat to medium. Sauté peppers, thyme, scallions, and garlic until fragrant, about 1 minute. Add cream or milk. Add Old Bay, black pepper, and paprika. Mix well to combine. Don’t add the jerk just yet. Add the adobo or all-purpose seasoning, then the cheese. Mix well. Taste the sauce. If more heat is desired, add the jerk seasoning here. Add the cooked pasta and half the shrimp and juices. Mix well. Garnish with chopped cilantro or parsley and top with the reserved shrimp. Serve at once.