Tonight, my spirit said Rasta Pasta, and I had to listen! 🇯🇲✨ We’re taking this classic Caribbean-inspired dish to the next level by loading it up with blackened salmon, jerk-seasoned shrimp, and sweet lump crab meat. This is a one-pan sauce that is creamy, savory, and has just the right amount of kick.
If you’re tired of boring pasta, this is the recipe for you. Don’t forget to season that pasta water! 🧂
In this video, I’ll show you:
• How to get a perfect blackening on your seafood.
• My secret “bouillon” trick for flavorful pasta.
• A step-by-step guide to a 10/10 creamy jerk cream sauce.
Full Recipe Ingredients:
• Tri-color Rotellini
• Large Shrimp & Salmon Fillets
• Lump Crab Meat
• Heavy Whipping Cream (1 qt)
• Grated Parmigiano-Reggiano
• Bell Peppers & Onions
• Mild Jerk Paste
• Zatarain’s Blackened Seasoning
• Adobo, Garlic Powder, Onion Powder, & Worcestershire Sauce
Timecodes:
0:00 – Intro & Finished Dish
0:06 – Prepping the Pasta & Seafood
0:28 – Searing Salmon & Shrimp
0:41 – Making the Jerk Cream Sauce
1:05 – The Big Mix (Adding the Crab!)
1:18 – Final Result
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