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Rasta Pasta | The Golden Balance



Rasta Pasta

Ingredients:
1 lb chicken
1 lb shrimp
1 lb pasta of choice
⅓ cup heavy cream
½ cup parmesan cheese
¼ cup pasta water
3 tablespoons jerk marinade
3 teaspoons jerk seasoning
3 teaspoons salt
1 red bell pepper
1 jalapeno
1 onion
Garnish: cilantro

Directions:
Season the chicken with 1 tablespoon of jerk marinade, 1 teaspoon of seasoning, and 1 teaspoon of salt
Season the shrimp with the exact same thing
Cook the shrimp, then the chicken making sure to leave the fond
Toss in the vegetables to the pan with the rest of the seasoning
Deglaze the pan with some pasta water
Add the heavy cream and cheese
Add the cooked pasta and the proteins
Give everything a good mix and add some more cheese for good measure
Garnish with a few cilantro leaves, say bismillah, and enjoy!

Filming and Editing by Husam Alzahabi

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43 Comments

  1. This is why I love your recipes. They are so easy anybody can follow them. This isn't overly complicated like the other Rasta Pastas I've seen. I only need 2 ingredients I dont have which is the Jerk Seasoning. Thanks for this Recipe.

  2. I’m Jamaican, and this is well done. Rasta pasta is only called Rasta pasta due to the colors of the bell peppers in the dish. Not due to it being eaten by Rastas since they don’t eat meat or dairy.

  3. The Jamaica Gleaner explains that, like jerk, Rasta Pasta has become a favorite Jamaican dish in many restaurants around the world. It credits Lorraine Washington, now a celebrated international chef, “who unwittingly created this dish.” Chef Lorraine will be one the featured chefs at The Gleaner-sponsored Jamaica Epicurean Escape (JEE) at the Richmond Estate on December 1 and 2, 2012. Here are excerpts:
    Chef Washington tells the story behind the Rasta Pasta: “At the Paradise Yard Restaurant in Negril, back in 1985, I was preparing a meal for some construction workers when I placed some ackee on tomato sauce on a bed of home-made fettuccini. The Rasta colours evident in the dish inspired one of the carpenters to name it Rasta Pasta. Another pointed out that the fettuccini was the dreadlocks and so Rasta Pasta was born. They begged me to put it on the menu and there it remained from February 14, 1986 to July 1997.”

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