Fiya

Welcome to 12 days of a very Jamaican Christmas! As I bi ethnic girlie, I spent a lot of Christmas in Jamaica. And let me tell you, there’s nothing like December in Jamaica. And although I am not able to go this Christmas, I am bringing the islands to me and you starting with this Rasta pasta Rasta pasta recipe: - 2 lobster tails - Colossal shrimp u/15 - Pasta or your choice - 1/2 small green bell pepper sliced - 1/2 small yellow bell pepper sliced - 1/2 small red bell pepper sliced - 2 cloves garlic, minced - 1/2 shallot finelyy diced - 3 sprigs of fresh thyme - Jerk seasoning, about 2 TBS - maggie all purpose seasoning (or whatever you have) - 1 pint heavy cream - 1 cup white wine (optional) - 2 tbs butter - 3/4 - 1 cup parmesan cheese - Fresh parsley, optional to garnish Directions: 1. Clean and devein your shrimp and lobster, cut them into small pieces. Season with all purpose and about 1tbs of jerk seasoning. let marinate for min 20 mins. 2. In a large pan on medium high heat, add a tbs of butter and cook your shrimp and lobster until just done. About 4 minutes. (Will be pink) Remove and set aside. 3. In the same pan, add shallot and minced garlic. Saute until softened, making sure not to burn garlic. 4. Add pepper and sauté for an additional 4 minutes. 5. Deglaze with white whine and let reduce my half 6. Add heavy cream, thyme, 1tbs of jerk seasoning, and season with all purpose to taste. 7. Let sauce come to a slow simmer for about 5 minutes 8. While sauce is cooking make your pasta according to package instructions. Reserve a little pasta water incase your sauce gets too thick. 9. Once sauce thickens, add your grated cheese mix and then add your lobster shrimp and pasta. 10. Garnish with parsley #12daysofchristmas #jamaica #jamicanfood #rastapasta #lobsterpasta #pasta