This past Saturday, my oldest son, and first born turned 16 years old. What a milestone! Since we’re still on the heels of the pandemic, we couldn’t gather with friends, so we decided to keep the celebration within our family. We honored our family tradition of making the birthday person feel special by adding memorable touches throughout the day.
My husband, our two kids, and I tried to accomplish a lot while keeping his personality in mind. We decorated the house, predawn, with over 100 balloons, pompoms, ribbons, in his school colors, blue and gold. In anticipation of his football season’s final game (on his birthday), I prepared a hearty breakfast filled with all his favorites and delivered it in bed. Birthday breakfast in bed never gets old here. Since he’s cautious about what he eats on game day, I didn’t want to give him the fried options of Dominican bakes, accra, or fried plantains (which he loves). He enjoyed blueberries, strawberries, omelet with spinach, smoked salmon on the inside and outside, pumpernickel bread with sunflower seeds, and a glass of orange juice.
My husband suggested that we take our son out to dinner. We decided on a lovely outdoor restaurant in the heart of Los Altos, California, Aldo, which is owned and operated by two of our friends. There was so much to celebrate — birthday and winning the PAL Football league, undefeated. We felt like the change of scenery and dining experience would make the occasion more festive. My son enjoyed a delicious Angus steak with spinach and potatoes, and we returned home for cake. Although he’s not a lover of sweet foods, I baked him a very rich chocolate birthday cake. He’s a foodie who enjoys cooking, so his steak and cake review was legitimate. He raved about them both.
Away from the kitchen, out of my rhythm, I felt this nostalgic urge to prepare my son a post-birthday meal on Sunday. I decided on one that all he’d genuinely enjoy, “rasta pasta” with seafood. He loves pasta, spicy foods, and a seafood aficionado, so this combination was a match made in heaven.
To simply put it, seafood rasta pasta is spicy seafood alfredo. I included shrimp, scallops, and lobster tails. I like to purchase large raw shrimps, 16-20 per pound and less. Whenever I buy shrimps, I get them deveined with the shell on, so I can remove the shell myself and keep the tails.
I prepared all my seafood, cleaned them, and set them aside while I boil and prepare the pasta. For this recipe, I use extra thick spaghetti to give the dish some volume and make it filling.
Here’s how I made this delicious dish
Creamy seafood rasta pasta
- 1 pack thick spaghetti I use bronze cut pasta (Bucatini)
- 3 tbsp minced garlic (separated)
- 1 tbsp black pepper
- 4 lobster tails
- 1½ lbs shrimps
- ¾ lbs scallops
- 2 tbsp paprika
- 1 tbsp turmeric powder
- 3 tbsp jerk sauce
- 1 quartz heavy cream You can use half and half if you don't have heavy cream
- 3/4 cup olive oil (separated)
- 1 cup butter
- salt to taste
- parsley for garnish
- 5 sweet peppers (small)
- ¾ cup parmesan cheese
- Bring pasta to a boil in pot of water, salt and a little tablespoon of olive oil
- Cook pasta al dente
- Drain and set pasta aside
- Clean seafood
- Add some oil, minced garlic, salt and pepper to frying pan or skillet
- Saute seafood. I sauteed each of the three seafood types separately to avoid overcooking them.
- Combine seafood together and saute for about 2 minutes
- Saute the peppers in a little oil and pepper
- In a large pot, I added my cream, butter, cheese, some garlic, paprika, curry, jerk sauce, olive oil and I stir.
- I them added my pasta, continue to stir.
- Toss in the sauteed peppers
- Added salt to taste
- When the mixture gets reduced to a dreamy reduction I add my seafood and stir
- cook for an extra 3 minutes and take the pot off the stovetop