Salmon and Scallop Rasta Pasta

“A creamy pasta creation that brings the Caribbean out with basted and buttery seafood!”

Today we are making Rasta Pasta but with a unique twist. What is interesting about this dish is that it has no association to Rastafarian culture because they do not eat meat or dairy products. The name Rasta Pasta was given because of the colorful (red, yellow and green) bell peppers that is added. Rasta Pasta has a unique combination of flavors which is one of the reasons why it has become so popular around the world. There are so many different stories as to where it originated but most sources agreed in Jamaica. Regardless of the origin, what we can agree on is that this dish is comfort food at its BEST!

Rasta Pasta is popularly served with chicken, shrimp or oxtails. I decided to go with salmon and scallops instead which added amazing flavors and taste to the dish. It is MOUTH-WATERING and DELICIOUS! I made this for dinner during a weeknight and it was a hit. My family really enjoyed it and we had no leftovers. This dish can be prepared in less than 1 hour and you can choose how spicy and cheesy you want to make it. Also, what I love about this recipe is that if you are not a ‘cheese’ lover like my husband then you can omit the cheese and it will still taste amazing.  There are to be no worries when creating this meal; you are free to have fun with the ingredients and customize this into a comfort dish featuring your favorite cheese. The star ingredients of this three-step recipe are the scallops and salmon. Pairing the buttery seafood with the saucy Rasta Pasta allows the bold flavors to shine through! Surprising ingredients like white wine turns this homemade entrée into a party on a plate you can share with your family and friends. Bon Appetite!

Helpful Tips

1. It is all about personal taste and preference when it comes to the amount of jerk seasoning and cheese. So, adjust according to your liking.
2. Use any cheese you like. I have tried this recipe with Parmesan cheese and it was also tasty.
3. Be sure to make enough sauce for the pasta because it gets absorbed and thickens up once mixed together. Add more heavy cream if need be. You do not want a dry Rasta Pasta unless that is what you are going for.
4. If you want extra heat to your pasta add finely chopped scotch bonnet pepper or pepper flakes. 

 

Prep Time: 15 minutes               Cooking Time: 30-40 minutes 

Serving size: 4 People 

Ingredients 

Pasta

• 3 cups penne pasta
• 2 tbsp. olive oil
• 1 tbsp. butter (for cooking)
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2/3 piece of red, yellow, green bell peppers, sliced
• 3 tbsp. mild jerk seasoning (store-bought)
• 2 cups heavy cream
• 2 sprigs scallions, finely chopped
• 1/4 tsp sazon goya seasoning
• 1 cup mozzarella and sharp cheddar cheese (or any cheese of your choice e.g., Parmesan)
• salt and pepper to taste
• ¼ cup white wine
• fresh parsley to garnish

Salmon & Scallops

• 4 pieces salmon
• 6-8 pieces of scallops
• 2 tbsp. butter
• 6 tbsp. olive
• 2 pieces of garlic
• 2 sprigs of thyme
• ½ tsp creole seasoning
• salt and pepper to taste

Directions 

Rasta Pasta

1. Cook the Pasta: Boil a pot of salt water and cook pasta according to package instructions. Drain and set aside 
2. Sauté Vegetables: In a pan, add olive oil and butter. Sauté onions, garlic, and bell peppers for 2-3 minutes.
3. Make the Sauce: Pour in the white wine and simmer for 1-2 minutes. Add jerk seasoning and allow to sauté for 1 minute. Stir in heavy cream, sazon, cheese mixture and allow to gently simmer for 2 minutes. Season with salt and pepper to taste.
4. Combine everything: Add drained pasta to pan. Toss to coat the pasta in the creamy jerk sauce. Add chopped scallions and allow to cook for 1 minute.
5. Serve: Garnish with parsley and serve with seafood when done.

Salmon + Scallops

1. Prep: Season salmon and scallops with salt, pepper and creole seasoning on both sides.
2. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, sear salmon for 2 minutes on meat side then 3 minutes on skin side. Add 1 tablespoon butter, garlic (chopped in half), and thyme. Baste fish for 1 minute and allow to rest for 5 minutes before serving with Rasta Pasta.
3. Sear the Scallops: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add scallops to pan leaving space between the. Sear for 2-3 minutes on on each side until they are golden brown. Remove from pan and serve with Rasta pasta