Blackstone Betty's Jamaican Jerk Rasta Pasta on the Blackstone

Add a kick to your dinner routine with Blackstone Betty's spicy and savory Jamaican Jerk Rasta Pasta.Show more

Jamaican Jerk Rasta Pasta recipe: https://blackstoneproducts.com/blogs/recipes/jamaican-jerk-rasta-pasta

Ingredients
1 lb pasta, cooked al dente
1 lb protein (shrimp, chicken, or salmon)
2 tbsp oil, divided (1 tbsp for protein, 1 tbsp for veggies)
3 bell peppers, sliced (red, green, and yellow)
1 small onion, sliced
3 garlic cloves, chopped
1 tbsp Walkerswood Jamaican Jerk Seasoning Marinade
Sauce:
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tbsp Jerk Seasoning (dry)
1 tbsp Walkerswood Jerk Seasoning Marinade
1 cup Parmesan cheese (reserve some for topping)
Chopped parsley for garnish

Directions
1. Cook pasta al dente, set aside. In a drizzled tablespoon of oil on the griddle, cook sliced peppers and onions, adding garlic halfway through. Cook for 4-5 minutes.

2. In a deep skillet over medium heat, melt butter, add cream, whisk to combine, and bring to a gentle simmer. Season with garlic and onion powder, black pepper, and wet and dry jerk seasoning. Add Parmesan cheese, let sauce thicken on a gentle simmer.

3. Add veggies to the sauce. Coat protein in Walkerswood Seasoning (marinate overnight for deeper flavor). Drizzle remaining oil on griddle, cook protein (2-3 min per side for shrimp, brown chicken). For chicken, it can be added to the sauce to continue cooking.

4. Add cooked pasta to the sauce, toss to combine, let cook for 2-3 minutes. Top with shrimp, extra cheese, and parsley for serving!

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