Rasta Pasta

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  • Yield: 2 servings
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1/3 box fettuccine

1 1/2 ounces oil (peanut or vegetable)

1 tablespoon minced onions

1 tablespoon garlic, chopped

2 ounces fresh shrimp, deviened and butterflyed

2 ounces scallops

2 ounces New Zealand mussels

Red and green peppers (chopped)

2 ounces sweet Jamaican coconut cream

White wine to taste

Salt and pepper (white) to taste

Parsley to garnish


  1. Start by placing pasta in boiling water. Place oil in a large saute pan and cook until hot. Add onions and cook until translucent. Add garlic, seafood, peppers, coconut cream and white wine. Season with salt and paper to taste. Toss until mussels begin to open. Then cover and cook about 2 to 5 more minutes or until shrimp cook through. Strain pasta and add to the pan and toss. Garnish with parsley and serve.