Jamaican Rasta Pasta, Jerk Chicken, Jerk Pork, Jerk Shrimp, Festival Recipe

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and has a higher smoke point.

Prepare green seasoning by mixing cilantro, garlic, onions, green onions, and Scotch Bonnet peppers.

Season meats with all spice, thyme, Maggie seasoning, and salt, then marinate for 5 hours.

Broil jerk chicken and ribs at 450°F for 25-30 minutes, flipping every 5 minutes.

Pan-fry shrimp in avocado oil until seared on both sides.

Sauté red and orange bell peppers with green seasoning in the same pan.

Add half and half to the sautéed mixture, seasoning with salt to taste.

Boil salted water and cook pasta until made to order.

Combine cooked pasta with the sauce, adding parmesan cheese to thicken.

Finish with jerk shrimp and chicken on top, garnished with smoke paprika.

Prepare festival dough by mixing festival mix with water and frying until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens