Jerk Shrimp Rasta Pasta – Island Flavor in Every Bite

This one’s for the seafood heads. We’re talking jerk-marinated shrimp seared to perfection, swimming in a creamy coconut sauce packed with heat and flavor. Toss it with pasta and boom—you’ve got Rasta Pasta with serious attitude.

🌶️ What’s in the pot:

• Jerk-seasoned shrimp (fresh or frozen, just don’t skip the marinade)
• Sautéed bell peppers (red, yellow, green for that Rasta color)
• Scotch bonnet or habanero for that kick
• Garlic, scallion, and thyme to build the base
• Coconut milk to cool the fire and keep it creamy
• Pasta of your choice (penne, fettuccine—your call)

Squeeze of lime at the end? Non-negotiable.

This version isn’t strictly Ital, but it’s full of Caribbean soul. Perfect for when you want comfort food that still brings the heat.

🌴 Weeknight dinner? Date night flex? This dish does both.

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