Salmon and Shrimp Rasta Pasta
Ingredients
- 1 pound salmon
- 1 pound large shrimp (peeled and deveined)
- 1 cup cooked pumpkin (mashed)
- 1 cup diced carrots
- 1 cup coconut milk
- 1/2 cup water (preferably water from cooked pasta)
- 1 gram box linguini pasta
- 1 1/2 tablespoon jerk marinade (mild or spicy)
- 2 teaspoons salt (divided)
- 1 teaspoon black pepper, smoked paprika, garlic powder, onion powder, old bay seasoning, lemon pepper seasoning , ground allspice
- 1 1/2 tablespoon olive oil (divided)
- 1 onion (diced)
- 1/2 cup assorted bell peppers (diced)
- 1/3 cup smoked gouda (shredded (more or less ))
- 1/3 cup parmessan cheese (shredded (more or less))
- 2 tablespoons butter
Ingredients
Instructions
- DIRECTIONS
Deveined all the shrimp, remove the scale from salmon and cut into bit size pieces, wash both with lemon and water, pat dry in a small bowl adds all the dry seasoning mix with jerk marinade, mix well to combine. Season shrimp and salmon on both sides. With this mix leave 2 tsp for later. Preheat oven to 350, bake salmon and shrimp for 10 minutes, set aside. In the meantime, cook pasta using directions on box, when done, run cold water on it to cool, also heat olive with butter, once butter melts, sauté garlic and onion for about 2-3 minutes, then add bell peppers and sauté another 1 minute, add carrots, stir, and combine, cook about 3 minutes to soften carrots a bit. Add mashed pumpkin, add remaining season mix stir to mix well, and add coconut milk and water stir to mix well, cook for 5 minutes. Add cheese and stir well to combine Cover and bring to a low boil. Add cooked pasta and mix well, when pasta is combined well into sauce mix, add shrimp and salmon, and stir well to combine.
Ingredients
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