Rasta Pasta with Jerk Shrimp and Chicken

Prep time: 5 minutes

Cook time: 20 minutes

• 1 box Penne or Fettuccine pasta (I used Fettuccine)
• 1 each Red and yellow pepper
• 1 teaspoon minced garlic
• 4 cups water
• 1 Tbsp salt
• 1 Tbsp Olive Oil
• 1 lb Jumbo Shrimp (Optional)
• 11/2 lbs boneless skinless chicken breasts (sliced or diced)

Sauce

• 2 Tbsp butter
• 1 Tbsp All-purpose flour
• 11/2 cup heavy whipping cream
• 1 cup Coconut milk
• 1 cup Mexican shredded cheese
• 1/2 cup Mozzarella cheese shredded
• 2 Tbsp jerk seasoning Walkerwood Marinade
• 1 teaspoon jerk seasoning dry
• 1 teaspoon salt
• 1 teaspoon cracked black pepper or to taste

1. In a medium pan, add olive oil, garlic, peppers, and saute for 5-7 minutes or desired tenderness and set aside.
2. In a large pot, bring water to a boil and follow pasta instructions. Drain water, remove pasta, and set aside.
3. In the same large pot for the roux sauce, add butter,  heavy whipping cream, and coconut milk. Bring to a boil then slowly whisk the flour into medium-low heat. Allow thickening about 5 minutes then add Sautéed garlic, peppers, cheese jerk seasoning, salt, and pepper. Mix until fully combined.
4. Season clean, peeled and deveined Shrimp with dry jerk seasoning. Marinate chicken for at least 30 minutes. Cook accordingly.
5.  Add pasta to sauce and meat if desired mix well

Enjoy/Tastedis