We love a good pasta in our household. It’s often one of the simplest ways to create a delicious meal in a short period of time. Oh, and the leftovers – yum! Rasta pasta is a favorite of Mitch’s but since I’m somewhat lactose intolerant, I decided to lighten, what is typically a heavier dish, up. Keep reading for my delicious take on a shrimp and sausage rasta pasta!
Rasta Pasta Ingredients
1 LB penne pasta
1 LB peeled deveined white shrimp
1 pkg of mild andouille sausage (we love this brand)
1 tbsp of olive oil
4 tbsp mild or spicy jerk seasoning
1 tbsp oxtail seasoning
1 tbsp blackened seasoning
1 tbsp Italian seasoning
1 red bell pepper
1 yellow bell pepper
5 oz grated Parmesan (or more!)
1/2 can of coconut milk
1.5 cups half & half
1/2 cup of green onion
1 cup broccoli florets (we love veggies, but you can leave this out)
1/2 cup of beef broth or water (quite less for a thicker sauce)
2-3tbsp minced garlic
Salt to taste
- Cook pasta according to the package instructions, take it out at “al dente” (or just before) as you will cook it more in the next steps
- Add olive oil to a heavy bottomed pot, and saute bell peppers with green onions. Add the garlic and cook until it’s fragrant.
- Add sausage and cook for 2-3 minutes
- Add the seasonings and garlic to the pot. Mix it all together.
- Add half and half, coconut milk, and beef broth Simmer for a few minutes.
- Add shrimp, then broccoli (watch this as we like our broccoli to be crispy)
- If sauce is getting too thick add more cream and/or beef broth
- Finally, add cooked pasta and coat it thoroughly, cooking everything on low for 3-5 minutes. Voilà.