Every time I make Creamy Jamaican Shrimp Rasta Pasta, it feels like a celebration in my kitchen. This dish doesn’t just fill your belly—it lifts your spirit. Inspired by the bold, colorful traditions of Rastafarian culture and the comforting heart of Caribbean home cooking, it’s a fusion masterpiece that brings joy to the table.
Creamy Jamaican Shrimp Rasta Pasta first appeared in the culinary scene in the early 2000s, emerging from the creative kitchens of Caribbean-American chefs who wanted to blend Italian-style pasta dishes with island flavors. The name “Rasta Pasta” is a nod to the vibrant red, yellow, and green bell peppers used in the dish—colors that mirror the iconic Rastafarian flag. While the dish isn’t necessarily part of strict Ital diets, it pays homage to Jamaica’s diverse and dynamic food traditions.
In my home, Rasta Pasta is the kind of meal we turn to on rainy evenings, when the spice of the jerk seasoning and the creamy sauce create the perfect warmth. It’s also a go-to for weekend gatherings, when laughter is loud and second helpings are guaranteed. There’s something about the creamy jerk sauce, the sweet crunch of bell peppers, and the juicy shrimp that feels like a hug from the islands—even if you’re far from the beach.
Why You’ll Love This Recipe
Creamy Jamaican Shrimp Rasta Pasta is a crowd-pleaser that balances bold spices with silky comfort. It’s a one-pan wonder full of color, flavor, and personality. You’ll love the contrast between the tender shrimp coated in spicy jerk seasoning and the smooth cream sauce that mellows it all out. It’s easy enough for a weeknight but festive enough for special occasions.
Plus, it’s versatile. Don’t eat shrimp? Swap it for grilled lamb or seasoned tofu. Want to make it dairy-free or gluten-free? Easy tweaks can transform it without losing the signature taste. Whether you’re new to Caribbean flavors or a longtime fan, this dish is sure to become a staple.
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Creamy Jamaican Shrimp Rasta Pasta
- Yield: Serves 4
Description
Every time I make Creamy Jamaican Shrimp Rasta Pasta, it feels like a celebration in my kitchen. This dish doesn’t just fill your belly—it lifts your spirit. Inspired by the bold, colorful traditions of Rastafarian culture and the comforting heart of Caribbean home cooking, it’s a fusion masterpiece that brings joy to the table.
Creamy Jamaican Shrimp Rasta Pasta first appeared in the culinary scene in the early 2000s, emerging from the creative kitchens of Caribbean-American chefs who wanted to blend Italian-style pasta dishes with island flavors. The name “Rasta Pasta” is a nod to the vibrant red, yellow, and green bell peppers used in the dish—colors that mirror the iconic Rastafarian flag. While the dish isn’t necessarily part of strict Ital diets, it pays homage to Jamaica’s diverse and dynamic food traditions.
In my home, Rasta Pasta is the kind of meal we turn to on rainy evenings, when the spice of the jerk seasoning and the creamy sauce create the perfect warmth. It’s also a go-to for weekend gatherings, when laughter is loud and second helpings are guaranteed. There’s something about the creamy jerk sauce, the sweet crunch of bell peppers, and the juicy shrimp that feels like a hug from the islands—even if you’re far from the beach.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 12 oz penne pasta
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 2 green onions, chopped
- Fresh parsley or cilantro, chopped
Instructions
-
Cook the Pasta
Start by boiling a pot of salted water and cooking the penne until it’s al dente. Drain and set aside, saving a bit of the pasta water for later—this can help loosen the sauce if it gets too thick. -
Season the Shrimp
In a bowl, toss the shrimp with the jerk seasoning. Make sure every piece is coated. The aroma alone—smoky, spicy, and just a bit sweet—will already start making your mouth water. -
Sear the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking them for about 2–3 minutes per side. They should be pink and lightly charred around the edges. Remove and set them aside. -
Sauté the Veggies
Add the remaining tablespoon of olive oil to the pan. Throw in your sliced bell peppers and minced garlic. Sauté for 3–4 minutes until the peppers soften but still hold their shape and vibrant colors. This stage is when the kitchen starts to smell irresistible. -
Make the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring everything together. Let it simmer for a few minutes to thicken slightly. Stir in the grated Parmesan cheese until it melts into a luscious, velvety sauce. -
Assemble the Dish
Return the cooked shrimp to the skillet and toss in the drained pasta. Stir well to combine everything. If the sauce feels too thick, add a splash of reserved pasta water to get it just right.
-
Garnish and Serve
Sprinkle chopped green onions and fresh parsley or cilantro over the top. Serve hot, straight from the pan or plated for presentation.
Notes
-
Make it vegetarian by swapping shrimp for seasoned tofu or mushrooms.
-
For a dairy-free version, use coconut cream and a dairy-free cheese alternative.
Nutrition
- Calories: 600 kcal
Ingredients You’ll Need:
- 1 lb shrimp, peeled and deveined
- 2 tbsp jerk seasoning
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 12 oz penne pasta
- ½ cup chicken broth
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt and black pepper, to taste
- 2 green onions, chopped
- Fresh parsley or cilantro, chopped
How to Make Creamy Jamaican Shrimp Rasta Pasta
Step-by-Step Instructions
- Cook the Pasta
Start by boiling a pot of salted water and cooking the penne until it’s al dente. Drain and set aside, saving a bit of the pasta water for later—this can help loosen the sauce if it gets too thick. - Season the Shrimp
In a bowl, toss the shrimp with the jerk seasoning. Make sure every piece is coated. The aroma alone—smoky, spicy, and just a bit sweet—will already start making your mouth water. - Sear the Shrimp
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer, cooking them for about 2–3 minutes per side. They should be pink and lightly charred around the edges. Remove and set them aside. - Sauté the Veggies
Add the remaining tablespoon of olive oil to the pan. Throw in your sliced bell peppers and minced garlic. Sauté for 3–4 minutes until the peppers soften but still hold their shape and vibrant colors. This stage is when the kitchen starts to smell irresistible.
- Make the Creamy Sauce
Pour in the chicken broth and heavy cream, stirring everything together. Let it simmer for a few minutes to thicken slightly. Stir in the grated Parmesan cheese until it melts into a luscious, velvety sauce. - Assemble the Dish
Return the cooked shrimp to the skillet and toss in the drained pasta. Stir well to combine everything. If the sauce feels too thick, add a splash of reserved pasta water to get it just right. - Garnish and Serve
Sprinkle chopped green onions and fresh parsley or cilantro over the top. Serve hot, straight from the pan or plated for presentation.
Helpful Tips
- Use large shrimp for a meatier texture and more dramatic presentation.
- Control the heat by adjusting the amount of jerk seasoning; Caribbean spice blends range from mild to fiery.
- Don’t overcook the pasta—al dente is key so it doesn’t get mushy when mixed into the sauce.
- Reserve pasta water for adjusting the sauce later—it helps maintain a silky texture.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main Dish
- Method: Sauté and Simmer
- Cuisine: Caribbean Fusion
- Diet: Pescatarian
Notes
- Make it vegetarian by swapping shrimp for seasoned tofu or mushrooms.
- For a dairy-free version, use coconut cream and a dairy-free cheese alternative.
Nutritional Information (Per Serving)
Calories: ~600 kcal
Protein: 30 g
Fat: 35 g
Carbohydrates: 45 g
Fiber: 3 g
Sodium: Moderate (depends on your jerk seasoning)
Frequently Asked Questions
Can I use a different pasta shape?
Absolutely. Penne works best because it holds the sauce well, but rotini or fusilli also work.
Can I make it ahead of time?
Yes, but it’s best enjoyed fresh. If you do make it ahead, reheat gently on the stove with a splash of cream or broth.
What if I can’t find jerk seasoning?
You can make your own blend with allspice, thyme, garlic powder, paprika, cinnamon, nutmeg, cayenne, and a pinch of brown sugar.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 3–4 days.
- Reheat: Reheat gently on the stove over low heat, adding a splash of cream or broth.
- Freeze: Not recommended, as the cream sauce may separate.
Related Recipes
If you loved this vibrant pasta dish, you’ll also enjoy:
- One-Pan Tangy Honey BBQ Chicken Penne: A Sweet & Smoky Comfort Meal in 30 Minutes
- Cozy Comfort in a Skillet: Honey Pepper Chicken Pasta
- Spicy Cajun Honey Butter Chicken Pasta – A Creamy, Sweet-Heat Southern Classic
Conclusion
Creamy Jamaican Shrimp Rasta Pasta is more than just a meal—it’s a vibrant, soulful experience. It’s comfort food with a Caribbean kick, perfect for those nights when you need a little spice and a lot of flavor. Whether you’re celebrating a special occasion or just spicing up your dinner routine, this dish is a flavorful reminder that cooking can be fun, expressive, and deeply satisfying.