jamaican

Jamaican Rasta Pasta with Jerk Shrimp

Name: Jamaican Rasta Pasta with Jerk Shrimp
Yield: 1 serving
Cuisine: jamaican
Ingredients: 55 g dry penne pasta; 132 g shrimp, peeled and deveined; 103 g bell pepper, sliced; 11 g scallion, sliced; 103 g coconut milk; 7 g olive oil; 4 g Jamaican jerk seasoning (dry blend); 1 g salt; 587 g water (for boiling pasta)

This simmered dish pairs dry penne pasta with shrimp, peeled and deveined, Jamaican jerk seasoning and bell pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

43 g Protein

53 g Carbohydrates

30 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g dry penne pasta 204 kcal
132g shrimp, peeled and deveined 131 kcal
103g bell pepper, sliced 32 kcal
11g scallion, sliced 4 kcal
103g coconut milk 203 kcal
7g olive oil 62 kcal
4g Jamaican jerk seasoning (dry blend) 12 kcal
1g salt 0 kcal
587g water (for boiling pasta) 0 kcal

Cooking instructions

water (for boiling pasta)
Bring a small pot of salted water to a boil. Cook pasta until al dente; reserve 60 ml pasta water and drain.
shrimpJamaican jerk seasoning (dry blend)salt
Season shrimp with jerk seasoning and a pinch of salt.
shrimpolive oil
Heat oil in a skillet over medium-high heat. Sear shrimp 1-2 minutes per side until just cooked; remove to a plate.
bell pepperscallion
Lower heat to medium. Add bell pepper and scallion; saute 3 minutes.
coconut milkwater (for boiling pasta)
Stir in coconut milk and reserved pasta water. Simmer 2 minutes to form a light sauce.
shrimp
Add pasta and toss to coat. Return shrimp to the pan, toss 30 seconds, and serve hot.