Rasta Pasta with Shrimp

Rasta Pasta with Shrimp

A simple homemade jerk seasoning blend adds a smoky fire to creamy coconut milk in this one-pot pasta.

Ingredients :

• 12 ounces uncooked penne
• 2 tablespoons vegetable oil
• 1 1/2 cups sliced red onion
• 6 garlic cloves, minced
• 3 multicolored bell peppers, stemmed, seeded, and thinly sliced (about 4 1/2 cups)
• 1 tablespoon minced jalapeño chile
• 2 tablespoons jerk seasoning, plus more for sprinkling
• 1 pound large raw shrimp, peeled and deveined
• 1 (14-ounce) can unsweetened coconut milk
• kosher salt, to taste
• sliced scallions, for garnish

Directions

1. Bring a large pot of salted water to a boil over high. Add pasta, and cook according to package directions for al dente. Drain pasta, reserving 1 cup cooking liquid.
2. Meanwhile, heat oil in a large skillet over medium-high. Add onion and garlic; cook, stirring often, until onion is softened, about 3 minutes. Add bell peppers and jalapeño; cook, stirring often, until peppers are crisp-tender, about 2 minutes. Stir in jerk seasoning. Add shrimp and coconut milk. Reduce heat to medium, and bring to a simmer. Cover and cook, stirring occasionally, until shrimp are just cooked though, about 3 minutes.
3. Uncover, and reduce heat to low. Add cooked pasta, and toss to combine, stirring in reserved pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Season with salt to taste. Divide pasta evenly among serving bowls; sprinkle with scallions and additional jerk seasoning. Serve hot.