CREOLE RASTA PASTA with SUYA SHRIMP
Creole Rasta Pasta
Creole Rasta Pasta with Suya Shrimp
Yield: 4-5 servings
PREP IT!
For Creole Rasta Sauce:
2 tablespoons Vegetable oil
1 small Red onion, diced
1 small Red bell pepper, diced
1 small Green bell pepper, diced
1 small Yellow bell pepper, diced
10 cloves Garlic, fresh, minced
4 tablespoons Taste Tutor Blackening Seasoning
2 tablespoons Taste Tutor Jerk Seasoning
2 teaspoons Taste Tutor Seasoning 101
½ cup Vegetable broth
2 cups Heavy cream or half & half
1 teaspoon Cayenne pepper, ground (optional)
2 cup Parmesan cheese, grated (get a triangle of parmesan cheese and grate it. don’t buy the grated parmesan in the canister or the bag of shredded parmesan in the refrigerated section. These two options won’t melt properly in the sauce).
½ bunch, Cilantro or Parsley, fresh, minced
For Pasta:
Water
Salt (optional)
16 ounces Fettuccine or Penne, dried
For Suya Shrimp (optional):
1 pound Shrimp, raw, large, fresh or frozen (thawed), peeled
1 teaspoon Taste Tutor Seasoning 101
1 tablespoon Taste Tutor Suya Seasoning
1 tablespoon Vegetable oil
MAKE IT!
Creole Rasta Sauce:
In a saucepan, over medium heat, heat oil, onions, peppers, and garlic until soft. Add Taste Tutor Blackening Seasoning, Taste Tutor Jerk Seasoning, Taste Tutor Seasoning 101, and cayenne pepper. Saute for 1 minute.
Add vegetable broth and bring to a boil. Reduce heat to low and add heavy cream. Allow heavy cream to heat to a simmer.
Add Parmesan cheese and allow it to melt, stirring constantly. Once cheese is melted, reduce heat to the lowest setting to keep warm.
For Pasta:
Fill a large pot with water and salt. Bring to a boil.
Add pasta and cook until al dente (cooked through but firm to the bite)
Place the pasta into the pot of sauce and toss to coat. Top with cilantro or parsley and optional shrimp. Enjoy!
For Suya Shrimp (optional):
Toss shrimp with Taste Tutor Seasoning 101 and Taste Tutor Suya Seasoning to coat. Saute in oil. Enjoy with Creole Rasta Pasta.