Step 1

Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.

Step 2

Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.

Step 3

Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.

Step 4

Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.

Step 5

Stir in the Parmesan cheese and remove from heat.

Step 6

While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.

Step 7

Toss the shrimp with 1 tablespoon olive oil and 1 tablespoon Jamaican jerk seasoning.

Step 8

Heat a separate pan to medium heat and cook the shrimp 2-3 minutes per side, until pink and cooked through.

Step 9

Serve the shrimp over the pasta. Garnish with fresh chopped parsley, spicy chili flakes, and extra grated Parmesan cheese