Shrimp Rasta Pasta
This dairy-free version of Shrimp Rasta Pasta is the B-O-M-B! It's creamy, spicy, and just plain delicious.
Ingredients
- 16 oz
rigatoni pasta - 1 medium red bell pepper
- 1 medium green bell pepper
- 1 small sweet onion
- 3 sprigs green onion
- 1 small cooking tomato, diced
- 1 lb large shrimp
- 2 tsp
jerk seasoning - 2 cups low fat coconut milk
- 1 tsp flour
- 2 tsp fresh thyme, optional
- 1 tbsp olive oil
- coarse salt and pepper, to taste
Instructions
- Cook rigatoni according to package directions.
- While pasta is cooking, add 1/2 of the olive oil to a large skillet over medium-high heat. Once hot, add bell peppers and onions and sautee for 3-5 minutes. Remove and set aside. Clean skillet and add remainder of olive oil. Then add shrimp and cook for 2-3 minutes, or until pink. Remove from heat and set aside.
- Add coconut milk, diced tomatoes, and jerk seasoning to skillet. Bring to a boil, then add flour and whisk until the sauce starts to thicken, approximately 8-10 minutes. You may need to add some water or seafood stock to the pot to prevent the sauce from drying out. Turn off the stove and allow the sauce to cool and thicken. Season with salt, pepper, and thyme.
- Once the sauce has thickened, add cooked pasta (drained), bell peppers, onions, and shrimp. Stir to distribute the sauce evenly throughout. Garnish with fresh thyme. Serve immediately and enjoy!
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