NY-born rapper Danté Knows caps off our Q The Music series with a lush Caribbean dish.

Following on from Mowgli May’s Korean BBQ pork and The Beefs elevated sausage sanga with grilled jam, we now turn to Danté Knows for the third instalment of our cooking series with Weber Barbecues.

Here, he and his bandmate/assistant chef/Stick Fingers guitarist Seamus Coyle whipped up a delicious serving of Rasta pasta with shrimp and jerk chicken with the help of our host Boo Seeka.

 

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The dish is a lot like his latest tune ‘NO ThERMoStat IN HELL’ – eclectic, addictive and at times a little bit chaotic, but take our word for it, you’ll be coming back for more. Check out the new track below and peep the recipe for rasta pasta below:

https://www.youtube.com/watch?v=zsRPR6XKq_4&list=OLAK5uy_n6S7H4_P3Gk3_TudRLL2Rn0QZOUSNmTOE

Ingredients:

• Shrimp and Chicken:
  • 500g – 1kg jumbo shrimp
  • 300g chicken breast, cut into strips
  • 1 tbsp jerk seasoning
  • 1 tsp Old Bay seasoning (or all-purpose seasoning)
  • ½ tsp black pepper
  • 1 tsp green seasoning
  • ½ tsp salt
• Pasta:
  • 300g penne pasta
• Vegetables:
  • ½ red bell pepper, sliced
  • ½ green bell pepper, sliced
  • 3 garlic cloves, minced
  • 2 spring onions, chopped
  • Parsley for garnish
• Oil:
  • 1 tbsp oil to fry shrimp
  • 1 tbsp oil to sauté veggies
• Sauce:
  • 2 cups double cream
  • 1½ – 2 cups grated cheese
  • 1 tsp jerk seasoning
  • 1 tsp Old Bay seasoning
  • ½ tsp black pepper
  • 2 tsp paprika
  • 1 tsp all-purpose seasoning
• Garnish:
  • Grated Parmesan cheese

Instructions:

1. Prepare the Grill:
   • Preheat your BBQ to medium-high heat.
2. Cook the Pasta:
   • Boil a large pot of salted water on a side burner or stove.
   • Cook the penne pasta according to package instructions until al dente. Drain and set aside.
3. Season the Shrimp and Chicken:
   • In a large bowl, mix the shrimp and chicken with the jerk seasoning, Old Bay seasoning, black pepper, green seasoning, and salt.
   • Ensure the shrimp and chicken are well-coated. Let them marinate for at least 15 minutes.
4. Cook the Shrimp and Chicken:
   • Heat 1 tbsp of oil in a BBQ-safe skillet or cast-iron pan over the grill.
   • Add the shrimp and chicken, and cook until they are fully cooked and slightly charred, about 5-7 minutes. Remove from the skillet and set aside. 
5. Sauté the Vegetables:
   • In the same skillet, add another 1 tbsp of oil.
   • Add the minced garlic, sliced bell peppers, and chopped spring onions. Sauté until the vegetables are tender, about 4-5 minutes.
6. Prepare the Sauce:
   • Lower the heat to medium.
   • Pour the double cream into the skillet with the sautéed vegetables.
   • Add the grated cheese, jerk seasoning, Old Bay seasoning, black pepper, paprika, and all-purpose seasoning.
   • Stir continuously until the cheese is melted and the sauce is smooth and creamy.
7. Combine Everything:
   • Add the cooked penne pasta to the skillet, stirring to coat the pasta in the sauce.
   • Add the cooked shrimp and chicken back into the skillet, mixing everything well.
8. Garnish and Serve:
   • Remove the skillet from the grill.
   • Sprinkle grated Parmesan cheese over the top.
   • Garnish with freshly chopped parsley.
   • Serve hot and enjoy your BBQ rasta pasta with jerk shrimp and chicken!

1. 1. • Sprinkle grated Parmesan cheese over the top.
      • Garnish with freshly chopped parsley.
      • Serve hot and enjoy your BBQ rasta pasta with jerk shrimp and chicken!