Name: Jerk Shrimp Rasta Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz shrimp; 1.25 oz chickpea penne pasta; 0.25 cup full-fat coconut milk; 0.5 cup red bell pepper; 0.5 cup yellow bell pepper; 1 tsp olive oil; 1 tbsp jerk seasoning; 1 clove garlic; 2 tbsp green onions; 0.25 tsp sea salt; 0.25 tsp black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Jerk Shrimp Rasta Pasta

Sautéed shrimp and vibrant bell peppers tossed in a creamy, jerk-spiced coconut sauce over fiber-rich pasta for a zesty and satisfying meal.

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NUTRITION

Protein

46.4g

Fat

19.6g

Carbs

42.2g

SERVINGS

1 serving

INGREDIENTS

6 oz shrimp

1.25 oz chickpea penne pasta

0.25 cup full-fat coconut milk

0.5 cup red bell pepper

0.5 cup yellow bell pepper

1 tsp olive oil

1 tbsp jerk seasoning

1 clove garlic

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain.
2
Toss the shrimp with half of the jerk seasoning, sea salt, and black pepper in a small bowl.
3
Heat the olive oil in a large skillet over medium heat and sear the shrimp for 2 minutes per side until opaque.
4
Remove the shrimp and sauté the red and yellow bell peppers with minced garlic until they are slightly softened.
5
Pour in the coconut milk and the rest of the jerk seasoning, allowing it to simmer and thicken into a silky sauce.
6
Fold the cooked pasta and shrimp into the sauce, ensuring every noodle is well-coated.
7
Finish the dish with a sprinkle of fresh green onions before serving.