Description
A creamy, spicy, and colorful pasta dish inspired by Caribbean flavors. This meal combines jerk-seasoned shrimp, tri-color bell peppers, and rigatoni tossed in a rich, cheesy sauce. Perfect for a flavorful dinner everyone will love.
Ingredients
Scale
1 lb large shrimp (peeled and deveined)
2 tbsp jerk seasoning
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 green bell pepper (thinly sliced)
1 small onion (chopped)
3 cloves garlic (minced)
1 cup heavy cream
1/2 cup grated Parmesan cheese
12 oz rigatoni or penne pasta
1 tbsp olive oil
2 tbsp butter
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions
- Season Shrimp: Toss shrimp with jerk seasoning until well coated.
- Sear Shrimp: In a skillet with olive oil over medium heat, cook shrimp 2–3 minutes per side. Remove and set aside.
- Sauté Veggies: In the same skillet, melt butter. Add onion and garlic, sauté 1 minute. Add bell peppers and cook 5 minutes until slightly softened.
- Make Sauce: Pour in cream and bring to a gentle simmer. Stir in Parmesan until melted and sauce thickens. Season with salt and pepper.
- Cook Pasta: While sauce simmers, cook pasta to al dente. Drain and add to skillet.
- Combine: Add shrimp to the pasta and sauce. Toss everything together and warm through.
- Serve: Garnish with parsley and serve hot.