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Creamy seafood rasta pasta

Course dinner, lunch, Main Course
Cuisine Caribbean, Italian
Servings 5 people

Ingredients
  

  • 1 pack thick spaghetti I use bronze cut pasta (Bucatini)
  • 3 tbsp minced garlic (separated)
  • 1 tbsp black pepper
  • 4 lobster tails
  • 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

Instructions
 

  • 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
Keyword alfredo, pasta, seafood