A Jamaican twist on Fettuccine Alfredo, this delicious Salmon Rasta Pasta recipe really hits the spot.
Fettuccine Alfredo has always been my favorite pasta dish, dating all the way back to cherished meals at Olive Garden. I know, I know. Chain restaurants are not considered cool in 2021.
But back in the day, you could catch me at a table filled with endless breadsticks and salads heaping with parmesan. I always forgot to ask them to stop grinding the cheese LOL. If we are keeping it a buck, I will still pull up to Olive Garden in a minute.
All About Alfredo
When I started getting into cooking, around the age of 12 or so, I wanted to replicate that magical pasta at home. So I doctored up a store-bought sauce. Little did I know that alfredo sauce is super easy to make from scratch. Once I discovered that, I went to town any time I had garlic, heavy cream and parmesan cheese on hand.
The other night, I was unexpectedly hungry. However, I decided to stick to my 2021 New Year’s resolution. I made a commitment to minimizing food waste, to use everything in my fridge before making a trip to the grocery store or ordering in.
I realized I had some leftover salmon, heavy cream, fettuccine, and Walkerswood jerk seasoning (note: this post is not sponsored, I’m just a REALLY big fan of the stuff!). The makings of a wonderful Salmon Rasta Pasta. After a little searching, I found a great recipe from The Glam Kitchen and decided to put my own twist on it.
Rasta Pasta is an alfredo dish that includes Caribbean flavors such as jerk seasoning, coconut milk, citrus, and colorful bell peppers. Spicy, smoky, creamy, cheesy goodness. The perfect weeknight meal that comes together in under 45 minutes.
The Salmon Rasta Pasta RecipePrint
The BEST Salmon Rasta Pasta
Creamy fettuccine alfredo topped with blackened jerk salmon.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entree
- Cuisine: Caribbean
- 4 salmon fillets, about 6 ounces each
- Kosher salt
- Freshly ground black pepper
- 2 tsp dried thyme
- 4 tbsp Walkerswood Hot & Spicy Jerk Seasoning
- 1 tbsp freshly squeezed lime juice
- 2 tbsp extra virgin olive oil
- 4 tbsp unsalted butter
- 1 shallot, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 5 cloves of garlic, minced
- 1 tsp dried ginger
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1/4 cup coconut milk
- 1 1/2 cups heavy cream
- 1/4 cup chicken broth
- 6 ounces high quality parmesan cheese, grated
- 1/4 tsp maggi cube
- 8 ounces of dried fettuccine
- Fresh parsley, minced
- Boil water for pasta.
- Season salmon fillets with salt, pepper, and a tsp of thyme.
- Rub salmon with two tbsp Walkerswood jerk seasoning and lime juice. Marinate for 15 minutes.
- Heat a pan to medium high and add two tbsp of olive oil. Sear salmon skin side up for 4 minutes. Flip, and fry for 3 minutes on the other side. Remove from pan and keep warm.
- Reduce the heat to medium and add 4 tbsp of butter to the plan. Add the shallot and bell peppers. Once they begin to soften, add the garlic. Season with salt, 1/2 tsp ginger, tsp garlic powder, tsp paprika, and 1/2 tsp of thyme. Add tbsp of jerk seasoning.
- Deglaze the veggie mixture with coconut milk, heavy cream, and chicken broth. Simmer for 5 minutes.
- Add fettuccine to boiling water and cook according to package instructions. See Note 1.
- Add parmesan cheese to the sauce. Season with salt, 1/2 tsp ginger, tsp garlic powder, tsp smoked paprika, 1/2 tsp of thyme, Maggi, and tbsp of jerk seasoning. Simmer on low for 5 minutes.
- Add the fettuccine to the sauce and cook for 1 minute.
- Top the pasta with the blackened jerk salmon. Garnish with parsley.
- Make sure to only cook fettuccine to al dente. It will finish cooking in the pasta, and you don’t want it to be overcooked.
Keywords: pasta, caribbean, fusion, seafood
For more delicious recipes, check out: