What tools do I need?

A large, heavy bottomed pot, a large, heavy bottomed pan, a spatula, and a wooden spoon are helpful when making this recipe.

Rasta pasta is a creamy Jamaican-inspired alfredo made with bell peppers and coconut milk.

Where did rasta pasta originate?

Jerk pasta is believed to have been created by Chef Lorraine Washington in Negril, Jamaica in 1985.

What does jerk salmon pasta taste like?

Jerk salmon pasta is delicious! It has a smoky, creamy flavor that adds a new dimension to classic alfredo.

What are the ingredients for one pot jerk salmon pasta with cream sauce?

The salmon pasta is made with salmon, shallots, bell peppers, heavy cream, coconut milk, chicken broth, parmesan cheese, and pasta.

What type of pasta is used for rasta pasta?

I prefer fettuccine noodles, but any pasta that you would use for alfredo is fine. Penne is another good option.

What spices are in rasta pasta?

Smoked paprika, thyme, garlic powder, dried ginger, and jerk seasoning (which includes allspice and nutmeg) make for a deliciously smoky and flavorful one pot salmon pasta.

How long can salmon alfredo be stored in the fridge?

Salmon pasta can be refrigerated for up to four days. If you plan to freeze it, only freeze the sauce and pair it with freshly made pasta for the best texture.

One Pot Jerk Salmon Pasta with Cream Sauce

Name: One Pot Jerk Salmon Pasta with Cream Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 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; 1/2 yellow bell pepper, diced; 1/2 red bell pepper, diced; 1/2 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

One Pot Jerk Salmon Pasta with Cream Sauce

Print Recipe

One Pot Jerk Salmon Pasta with Cream Sauce – A delicious Jamaican-inspired pasta dish made with spicy jerk salmon and a luscious alfredo sauce. This easy recipe for creamy salmon pasta is guaranteed to be a favorite. Perfect for quick weeknight meals that still feel special!

Author: The Diasporic Dish
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Entree
Cuisine: Caribbean

Ingredients

Units Scale

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
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 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

Instructions

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. Reserve 1/4 cup pasta water.
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 along with a tablespoon of pasta water.
Top the pasta with the blackened jerk salmon. Garnish with parsley.

Notes

Generously salt the pasta water – Salting the pasta water will ensure that your pasta is seasoned from the inside out.
Don’t overcook the pasta – Cook the pasta al dente and finish it in the sauce.
Adjust the seasonings to your liking – If you like less salt or more spice, change it to suit your tastes.
Save some pasta water for the white cream sauce – Pasta water makes for a thicker sauce that adheres better to the pasta.
Simmer the sauce on low – Cooking a cream sauce on high heat has the tendency to lead to a broken, greasy sauce. Make it low and slow.
Storing Leftovers – Salmon pasta can be refrigerated up to 4 days and the sauce can be frozen for up to one month. To reheat, simmer the sauce on low and add a little milk or cream to make it creamy again.

Keywords: Pasta Dishes, Caribbean recipes, Seafood Dishes

Find it online: https://thediasporicdish.com/salmon-rasta-pasta/