Combine all the spices in a small bowl and mix well. The yield will be 3 Tablespoons total.
Shrimp Stock Pressure Cooking Instructions
Peel the thawed shrimp and put the shells into the inner pot of the Foodi or Instant Pot and the shrimp into another bowl. Put the shrimp in the refrigerator until you are ready for them. *They can stay out if you are making the recipe right away.
Add 2½ cups water into the inner pot of the Ninja Foodi or Instant Pot. Smash the garlic with the side of a knife and add to the inner pot. I peel mine, but you don't have to. Add half of an onion, and 2 mini peppers cut in half or a red pepper in large chunks. Add 1 Tablespoon of jerk seasoning and stir.
Put the pressure cooker lid on and turn the valve to seal. Pressure cook on high for 5 minutes and when the time is up, turn the valve to immediately release the pressure.
Strain the stock using a fine sieve strainer and discard the shells, onions, and peppers. You should end up with 2¼ cups of stock. If you have less, add water until it is 2¼ cups total. Set the stock aside for when needed. You do not need to refrigerate the stock unless you are making it ahead of time. It is fine to sit out for a couple of hours.
Shrimp Stock Stovetop Instructions
Add about 6 cups of water to medium size pot along with the shrimp shells, garlic, onions, peppers, and seasoning blend. Bring to a boil and then reduce to a simmer and simmer for 30-60 minutes.
Strain and reserve 2¼ cups of the stock for the recipe.
Shrimp Rasta Pasta
While the stock is cooking, prep your vegetables and season the shrimp. You will want to peel and dice the onion into about ½" dice and cut the peppers into strips or if you are using the mini peppers you can simply cut them into rings. You will end up with ¾-1 cup of each vegetable, but less or more is perfectly fine.
Pressure Cooker Instructions
Add 1 Tablespoon of olive oil to the inner pot of the Ninja Foodi or Instant Pot and heat on high sear/sauté. When the oil is hot, add in the onions and peppers. Season with ½ Tablespoon of jerk seasoning.
Sauté (stirring frequently) on high until the peppers are about 75% cooked to the texture you like. This will take anywhere from 5-10 minutes.
Season the peeled shrimp with ½ Tablespoon of jerk seasoning and add to the pot. Sauté with the vegetables on high until the shrimp turn a light pink color and curl slightly (about 3-5 minutes). If you want to check the internal temperature, it should read 145℉/63℃.
Remove the vegetables and shrimp and place into a bowl for use later. If you are making the pasta right away, you do not need to refrigerate the shrimp and vegetables.
Add 2¼ cups of the shrimp stock (or you can use water or chicken broth) to the inner pot. No need to clean it after sautéing the vegetables, but scrape the bottom of the pot to release any vegetables or fond that may be stuck on the bottom.
Add in the pasta and the remaining 1 Tablespoon of jerk seasoning blend.
Stir and put the pressure lid on and turn the valve to seal. Pressure cook on high for 6 minutes and when the time is up allow the pot to naturally release the pressure for 5 minutes (this means do nothing) and then manually release any remaining pressure.
While the pasta is cooking, chop the green onions and the cilantro.
Remove the lid when the pin has dropped. Add in the shredded cheese and ½ cup heavy cream. Stir to allow the cheese to melt. Add the additional ½ cup heavy cream if desired. I like a really creamy sauce, so I always add the full cup, but that is completely up to you and your preference.
Stir in the chopped green onions. Garnish each plate with about 1 Tablespoon of chopped cilantro. Enjoy!
Stove Top Directions
Pour the shrimp stock into a stock pot and bring to a boil. Add the pasta and cook according to the package directions. Strain the pasta, reserving ½ cup of the pasta liquid for later, and return to the pot.
While the pasta is cooking, heat 1 Tablespoon of oil in a skillet. Sauté the vegetables on medium high until the vegetables are about 75% done to your liking. This will take 7-10 minutes.
Season the peeled shrimp with ½ Tablespoon of jerk seasoning and add to the pot. Sauté with the vegetables on medium high until the shrimp turn a light pink color and curl slightly. This takes about 3-5 minutes. If you want to check the internal temperature, it should read 145℉/63℃.
Once the pasta is cooked and strained, add the shrimp, vegetables, and 2 Tablespoons of the reserved pasta water to the cooked pasta and stir. Add the shredded cheese and cream. You can also add in some more of the pasta water if you need more liquid for the cream sauce.
Stir in the chopped green onions. Garnish each plate with cilantro. Enjoy!