1 - 1 pound box of Penne Pasta
2 tbsp Extra Virgin Olive Oil
(for cooking + drizzling on peppers)
1 stalk Green Onion (Scallion), chopped
2 large Garlic Cloves, chopped
1 pack Knorr Parma Rosa Sauce Mix
1 cup shredded Mozzarella Cheese
1 cup shredded Sharp Cheddar Cheese
2 Bell Peppers, sliced (Red and Green)
1 cup Milk
1 cup Heavy Cream
1 tbsp Dash of Dacy Caribbean Jerk
1 tsp Dash of Dacy Salt & Pepper Blend
For Jumbo Jerk Shrimp
1 lb deveined Jumbo Shrimp
1 1/2 tbsp Dash of Dacy Caribbean Jerk Seasoning
2 tbsp Extra Virgin Olive Oil
1 tbsp Butter
Boil pasta as instructed on the box and strain. (no more than 10 minutes)
Preheat over to 375 degrees.
In a large pot heat oil on medium heat.
Add green onions(scallions) and garlic and stir.
Add Dash of Dacy Caribbean Jerk seasoning and stir for about 2 mins ensuring that scallions + garlic are coated
Add milk + heavy cream and mix. Pay close attention that it does not burn (At this time you can also place the bell peppers (coated in olive oil + Dash of Dacy Salt & Pepper Blend) in the oven for about 15 minutes)
Add half of pasta to pot with milk mix.
Add half pack of Parma Rosa powder to pasta
Add half of cheese and stir well.
Add the rest of Parma Rosa and cheese and mix well, making sure that all clumps are dissolved.
Add bell peppers, remaining pasta and a little more milk if all liquid has disappeared.
Mix thoroughly.
Remove from heat, set aside.
Wash, remove shell from shrimp. Pat dry.
Season shrimp with Dash of Dacy Caribbean Jerk and 1 tablespoon of oil.
Incorporate well and marinate for a minimum of 1 hour.
Heat pan. Add remaining oil and butter.
Add seasoned shrimp and cook 2-3 minutes per side over medium heat.
Remove from heat and place shrimp on top of Rasta Pasta.
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