If you’re looking for a dish that brings a carnival of color and flavor to your table, Creamy Jamaican Shrimp Rasta Pasta is the answer! This Caribbean-inspired favorite combines juicy shrimp, a trio of bell peppers, and the irresistible heat of jerk seasoning, all swirled together in a luscious, cheesy cream sauce. Not only does it come together in just 30 minutes, but every bite is a celebration of spicy, creamy, and savory goodness. It’s the ultimate comfort food with a tropical twist, and trust me, you’ll want to make this Creamy Jamaican Shrimp Rasta Pasta again and again!
Ingredients You’ll Need
With just a handful of simple ingredients, you’ll be amazed at how much flavor you can build in this dish. Each item not only adds its own signature taste but also brings bold color and texture to your finished Creamy Jamaican Shrimp Rasta Pasta.
- Penne pasta: The ridges and tube shape are perfect for soaking up all that creamy, spicy sauce.
- Large shrimp: Quick-cooking and sweet, they’re the star of the show—don’t skip peeling and deveining for the best texture.
- Jerk seasoning: This is the heart of the dish, offering a punchy blend of spice, heat, and warm Caribbean flavors.
- Olive oil: Used for sautéing, it helps develop flavor and keeps everything from sticking to your skillet.
- Red bell pepper: Adds sweetness and a pop of vibrant color.
- Yellow bell pepper: Brings sunny brightness and a mellow, almost fruity taste.
- Green bell pepper: Slightly grassy and earthy, it balances out the sweetness from the other peppers.
- Garlic: A must for depth and a savory backbone in the sauce.
- Heavy cream: The key to that ultra-creamy, luxurious sauce you’ll want to scoop up with every bite.
- Whole milk: Lightens the cream just enough without sacrificing richness.
- Parmesan cheese: Adds salty, nutty depth and helps thicken the sauce to perfection.
- Salt: A little goes a long way to bring all the flavors together.
- Black pepper: For a subtle heat and an earthy finish.
- Chopped fresh parsley or scallions: The final flourish for freshness and color—don’t skip the garnish!
How to Make Creamy Jamaican Shrimp Rasta Pasta
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil, then toss in your penne pasta. Cook it just until al dente, following the package instructions—this way it holds up beautifully once mixed with the sauce. Once done, drain the pasta and set it aside. Don’t forget to reserve a splash of pasta water in case you want to loosen your sauce later!
Step 2: Season and Cook the Shrimp
While the pasta cooks, toss your peeled and deveined shrimp with jerk seasoning until each piece is perfectly coated. Heat one tablespoon of olive oil in a large skillet over medium-high heat, then add the shrimp. Sauté for 2 to 3 minutes per side, just until they turn pink and curl up. Transfer the cooked shrimp to a plate—you’ll add them back in later.
Step 3: Sauté the Peppers and Garlic
In the same skillet, add the remaining tablespoon of olive oil. Pour in the sliced red, yellow, and green bell peppers and sauté for about 4 to 5 minutes, or until they’re tender-crisp but still bright and colorful. Stir in the minced garlic and cook for just 30 seconds, letting its aroma bloom without burning.
Step 4: Make the Creamy Sauce
Reduce the heat to medium-low and slowly pour in the heavy cream and whole milk, stirring to blend. Sprinkle in the grated Parmesan, salt, and black pepper, then let the sauce simmer for 3 to 4 minutes until it thickens slightly. The cheese will melt right in, giving you that signature Creamy Jamaican Shrimp Rasta Pasta richness.
Step 5: Combine Everything
Now, return the cooked pasta and shrimp to the skillet. Toss everything together so the pasta and shrimp are coated in that glorious, creamy jerk sauce. Taste and adjust the seasoning with more jerk seasoning, salt, or pepper if you like a little extra kick. Serve hot, topped generously with chopped parsley or scallions for a fresh finish.
How to Serve Creamy Jamaican Shrimp Rasta Pasta
Garnishes
For a dish as vibrant as Creamy Jamaican Shrimp Rasta Pasta, a sprinkle of chopped fresh parsley or scallions brings a burst of freshness and color right before serving. If you’re feeling adventurous, a squeeze of lime or a dusting of extra jerk seasoning adds another layer of zing.
Side Dishes
This pasta is hearty on its own, but it pairs beautifully with crisp green salads, buttery garlic bread, or even a simple side of steamed vegetables. The creamy, spicy flavors love something cool and crunchy on the side to balance every bite.
Creative Ways to Present
For a festive touch, serve Creamy Jamaican Shrimp Rasta Pasta in colorful bowls or alongside grilled pineapple slices for a sweet Caribbean vibe. You can also portion it into ramekins for a fun individual appetizer at your next dinner party—the colors and aroma are sure to wow your guests!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors will mingle even more overnight, making tomorrow’s lunch extra special!
Freezing
While Creamy Jamaican Shrimp Rasta Pasta is best enjoyed fresh, you can freeze it if needed. Just know that the creamy sauce might separate a little when thawed—give it a good stir and maybe add a splash of cream or milk while reheating to bring it back together.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or cream to restore the creamy consistency. Microwave works in a pinch, but take care to heat in short bursts and stir frequently so the shrimp stays juicy and the sauce remains smooth.
FAQs
Can I use chicken instead of shrimp?
Absolutely! Just swap in bite-sized pieces of chicken breast or thigh, seasoned with jerk spice, and cook until golden and cooked through. The result is just as delicious and equally creamy.
How spicy is Creamy Jamaican Shrimp Rasta Pasta?
The spice level really depends on your jerk seasoning. Start with the amount in the recipe for a moderate kick, and add more or a splash of hot sauce if you want to turn up the heat.
Can I make this dish vegetarian?
Yes! Replace the shrimp with mushrooms or your favorite meat alternative, and follow the same steps. The creamy sauce and jerk-spiced veggies make it a satisfying vegetarian meal.
What type Main Course
Penne is classic for Creamy Jamaican Shrimp Rasta Pasta because its shape holds the sauce so well, but you can use rigatoni, fusilli, or even fettuccine in a pinch.
Can I make the sauce lighter?
If you want a lighter dish, use half-and-half instead of heavy cream, and reduce the Parmesan slightly. The sauce will still be creamy, just with a little less richness.
Final Thoughts
If you’re craving a dish that’s both comforting and full of bold, tropical flair, you can’t go wrong with Creamy Jamaican Shrimp Rasta Pasta. It’s a true crowd-pleaser that’s as joyful to eat as it is to make. Gather your ingredients and give it a try—you might just discover your new favorite weeknight dinner!
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Creamy Jamaican Shrimp Rasta Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
- Diet: Non-Vegetarian
Description
Creamy Jamaican Shrimp Rasta Pasta is a vibrant and flavorful dish that combines al dente penne pasta with jerk-seasoned shrimp and colorful bell peppers, all enveloped in a rich, creamy Parmesan sauce. This Caribbean-inspired recipe delivers a spicy, savory, and comforting meal perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Shrimp
- 8 ounces penne pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon jerk seasoning, plus more to taste
Vegetables and Aromatics
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 3 garlic cloves, minced
Sauce and Garnish
- 2 tablespoons olive oil, divided
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Chopped fresh parsley or scallions for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside for later use.
- Season and Cook the Shrimp: Toss the peeled and deveined shrimp with 1 tablespoon of jerk seasoning until evenly coated. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 to 3 minutes per side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
- Sauté the Bell Peppers and Garlic: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced red, yellow, and green bell peppers and sauté for 4 to 5 minutes until they are tender-crisp. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Cream Sauce: Reduce the heat to medium-low. Pour in the heavy cream and whole milk, then stir in the grated Parmesan cheese, salt, and black pepper. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
- Combine Pasta, Shrimp, and Sauce: Add the cooked pasta and shrimp back into the skillet. Toss everything thoroughly to ensure the pasta and shrimp are evenly coated with the creamy sauce. Adjust seasoning with extra jerk seasoning or salt and pepper if needed.
- Serve and Garnish: Serve the creamy Jamaican shrimp rasta pasta hot, garnished with freshly chopped parsley or scallions for a burst of color and freshness.
Notes
- For an extra spicy kick, increase the amount of jerk seasoning or add a dash of hot sauce.
- Substitute chicken breast for shrimp if preferred, cooking thoroughly before adding to the pasta.
- To make this dish vegetarian, replace shrimp with mushrooms and omit meat.
- Use gluten-free pasta to make this recipe suitable for gluten-sensitive diets.
- Fresh herbs like cilantro can be used as an alternative garnish.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 4g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 195mg
