Save Creamy Jamaican Shrimp Rasta Pasta combines the bold flavors of jerk shrimp with tender pasta and a lusciously creamy sauce, all tossed together in under thirty minutes. This weeknight favorite lights up the table every single time with its vibrant color and irresistible aroma. Whenever I need a meal that feels like a celebration, I find myself reaching for this recipe.
I first made this after coming home from a beach trip and was amazed how it brought the warm island vibes right into my kitchen. The combination of spicy shrimp and rich sauce became an instant family hit.
Ingredients
- Penne pasta: This shape clings to the sauce and is perfect for creamy recipes Choose a sturdy brand
- Shrimp: Fresh or thawed large shrimp work best Look for shrimp that are firm to the touch and have no fishy smell
- Jerk seasoning: The backbone of flavor here Adjust to your spice tolerance and try to find an authentic Caribbean blend
- Butter: Adds richness to the shrimp and helps everything sauté evenly Use real butter for depth
- Olive oil: Keeps the shrimp moist and blends with butter for a tasty cooking base Go for extra virgin if possible
- Small onion: Chopped for sweet foundation flavor A fresh yellow or white onion gives the best aroma
- Garlic cloves: Minced for pungency and balance Fresh garlic always beats jarred
- Red bell pepper: Sliced for color and a touch of sweetness Choose one that feels firm and heavy
- Yellow bell pepper: Adds another layer of sweet crunch A bright, glossy bell pepper means freshness
- Heavy cream: Gives the sauce its velvety texture Full-fat cream is best for that luxurious mouthfeel
- Chicken or vegetable broth: Loosens the sauce and adds flavor depth Look for low-sodium to control seasoning yourself
- Parmesan cheese: Grated for salty sharpness and to thicken the sauce Buy a chunk and grate it fresh
- Green onions: Scattered on top for bite and color Snappy and bright green stems are a good sign
- Fresh parsley: For color and a fresh finish Flat-leaf parsley has the boldest flavor
- Juice of lime: A burst of acidity to balance the creamy sauce Use ripe limes that feel heavy for their size
- Salt and pepper: Fine-tune to your taste Start light and adjust after tasting
Instructions
- Prepare the Pasta:
- Cook penne until just al dente using the instructions on the package Drain then set aside and reserve half a cup of pasta water for adjusting sauce texture later
- Season and Cook Shrimp:
- Pat shrimp dry and sprinkle all over with jerk seasoning Toss until coated Heat butter and olive oil in a spacious skillet over medium-high Once sizzling gently add shrimp in a single layer Cook two minutes undisturbed then flip with tongs and cook another two minutes until shrimp turn pink and curl Remove them to a plate so they do not overcook
- Sauté Aromatics:
- Lower heat to medium Add chopped onion and garlic to the same skillet Stir constantly for about a minute until everything is soft and fragrant Scrape up any bits left from the shrimp for extra flavor
- Cook the Bell Peppers:
- Add slices of both bell peppers Stir and cook for three to four minutes until they start to soften and their color brightens You want a bit of crunch left
- Build the Cream Sauce:
- Pour in heavy cream and add broth Stir until liquids blend and start to bubble Lower heat so nothing scorches Add grated Parmesan A silicone spatula is helpful to keep the cheese from sticking Stir until cheese is melted fully and sauce is velvety
- Combine Pasta and Sauce:
- Tip cooked penne into the creamy skillet Toss thoroughly until each piece is coated Gently pour in a splash of reserved pasta water if sauce looks too thick
- Finish the Dish:
- Return shrimp to the skillet Scatter green onions over everything and squeeze in lime juice Stir gently until shrimp is distributed Sprinkle parsley over for color
- Serve and Enjoy:
- Transfer to bowls and top with more Parmesan if you like Serve piping hot and enjoy immediately
Save Every time I host family for Sunday supper this Rasta Pasta is the first dish gone It is the bright flavors and creamy sauce that make everyone come back for another forkful
Keeping Leftovers Fresh
Store any remaining Rasta Pasta in a well sealed glass container in the refrigerator for up to three days Do not keep shrimp and pasta in the same container for longer storage the pasta may get mushy but shrimp holds up well when reheated gently on the stove with a splash of broth Add fresh lime juice and chopped parsley just before serving again to revive flavors
Smart Ingredient Swaps
This recipe is flexible If you are out of penne try rigatoni or fusilli For a dairy free option use coconut milk instead of heavy cream and skip the Parmesan If you do not eat shrimp sliced chicken breast or even firm tofu cubes cook up beautifully with the same jerk spices
How to Serve Rasta Pasta
Pile your pasta high in a large shallow bowl and finish with a sprinkle of fresh herbs A side of sweet fried plantains or buttery garlic bread takes this meal over the top I love adding lime wedges so everyone can adjust the brightness to their taste
A Bit of Background
Rasta Pasta was born from the fusion of Caribbean and Italian cooking The name comes from Jamaica’s Rastafari culture with bell peppers echoing the green gold and red of the movement This dish is spicy hearty and meant for sharing much like the joyful gatherings it often accompanies
Save Try this Creamy Jamaican Shrimp Rasta Pasta for an all-in-one meal that brightens your weeknights and brings big Caribbean flavor to your table.
Recipe FAQ
- → What makes this dish Jamaican-inspired?
The use of jerk seasoning on the shrimp adds signature Jamaican spice, delivering bold Caribbean flavor to the dish.
- → Can I substitute the shrimp?
Yes, you can swap shrimp for chicken, tofu, or keep it vegetarian by adding extra vegetables or beans.
- → How spicy is the pasta?
The spice level depends on the jerk seasoning used. Adjust to taste for mild or fiery results.
- → Which pasta works best?
Penne is classic, but any sturdy short pasta like rigatoni or fusilli can absorb the creamy sauce well.
- → What are good garnish options?
Fresh parsley, extra Parmesan, green onions, and a squeeze of lime complement the flavors and add freshness.
- → Can I make it ahead?
It's best enjoyed fresh, but the components can be prepped ahead and quickly assembled when ready to serve.