“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!
- 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.
- Use any cheese you like. I have tried this recipe with Parmesan cheese and it, too, was tasty.
- Make 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.
- Scoring salmon skin: This step is important to ensure the salmon is fully cooked. Cut 2-3 shallow, 1-inch slashes across the skin. Do not cut too deep to keep the salmon moist and juicy. If you are using skinless salmon, then there is no need to score.
Prep Time: 15 minutes Cooking Time: 30-40 minutes
Serving size: 4 People
- 3 cups penne pasta
- 2 tbsp. olive oil
- 1 onion
- 3 pieces of garlic
- 2/3 piece of red, yellow, green bell peppers
- ¼ cup white wine
- 4 tbsp. Grace Mild Jerk Seasoning
- 2 cups heavy cream
- 5 tbsp butter
- 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
- 2 sprigs scallions, finely chopped
- parsley to garnish
Salmon & Scallops
- 4 pieces salmon
- 6-8 pieces of scallops
- McCormick Cedar Plank salmon seasoning to taste
- ½ creole seasoning
- 2 tbsp. butter
- 6 tbsp. olive
- 2 pieces of garlic
- 2 sprigs of thyme
- Boil and strain pasta with a bit of salt. Set aside.
- Add olive oil and butter to a pan. Sauté onions, garlic, and bell peppers for 1-2 minutes. Add white wine and sauté for an additional minute.
- Add Jerk Seasoning, then sauté for 1 minute.
- Add heavy cream, sazon Seasoning, cheese mixture and allow to simmer for 2 minutes.
- Add pasta to pan and mix well.
- Add salt and pepper to taste.
- Add scallions and allow to cook for 2 minutes.
- Garnish with parsley and serve with seafood when done.
- Clean salmon and pat dry with a paper towel.
- Rub over the salmon to cover, then add salmon seasoning, and black pepper.
- Add 2 tbsp. of olive oil to a skillet and sear salmon on medium-high heat (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.
- Clean scallops and pat dry with a paper towel.
- Rub 1 tbsp. olive oil over the scallops then add salt, black pepper, and a bit of creole seasoning.
- Add 2 tablespoons of olive oil to a skillet and sear scallops on medium-high heat (be sure not to overcrowd pan to get a good sear).
- Sear for 2 minutes on each side, depending on thickness.
- Add 1 tablespoon butter, then baste the top for 1 minute.
- Allow to rest 5 minutes before serving on top of your Rasta Pasta. Enjoy!