Rasta Pasta with Shrimp: A Quick & Flavorful Delight

Ingredients

• 8 oz penne pasta
• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 count bell pepper (red or yellow), sliced
• 1 count small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp allspice
• 1 cup coconut milk
• 0.5 cup chicken broth (or vegetable broth)
• 1 tablespoon soy sauce
• 1 Prise salt (to taste)
• 1 Prise pepper (to taste)
• 1 count fresh parsley, chopped (for garnish)
• 1 count lime wedges (for serving)

Instructions

1. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and bell peppers. Sauté for about 3-4 minutes until they are softened. Add the minced garlic, thyme, paprika, and allspice. Stir to combine and cook for an additional minute until fragrant.
3. Add the shrimp to the skillet, seasoning them with salt and pepper. Cook for about 2-3 minutes or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the coconut milk, chicken broth, and soy sauce. Stir well to combine, and allow it to simmer for about 3-5 minutes to thicken slightly.
5. Add the cooked pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
6. Gently fold the cooked shrimp back into the pasta. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and lime wedges on the side.