Tangy Jamaican Shrimp Rasta Pasta Recipe For Flavor Lovers

My weekend culinary adventures with creamy Jamaican shrimp rasta pasta always spark excitement among my closest friends.

pasta lovers constantly ask about this vibrant Caribbean-inspired dish that blends spicy and smooth flavors.

Jamaican cuisine delivers incredible depth through its unique spice combinations and fresh ingredients.

Rich, velvety sauce coats perfectly cooked pasta while succulent shrimp add delightful maritime notes.

Authentic recipes require careful balancing of scotch bonnet peppers and aromatic herbs to create magical results.

creamy textures intermingle with bold island seasonings, promising a meal that transports you directly to Kingston’s bustling streets.

You can recreate this restaurant-quality feast with just a few simple ingredients and some kitchen passion.

Why Creamy Jamaican Shrimp Rasta Pasta Packs a Punch

• Enjoy a restaurant-quality meal that comes together in just a few simple steps, perfect for busy weeknights or spontaneous dinner cravings.
• Create a creamy, zesty pasta that satisfies multiple taste preferences with its perfect balance of spicy jerk seasoning and rich, smooth sauce.
• Minimize kitchen cleanup with this streamlined recipe that uses the same skillet for cooking shrimp, sautéing vegetables, and creating a luxurious cream sauce.

What You Need for Jamaican Rasta Pasta

• Shrimp: Succulent seafood seasoned with Caribbean flavors.

• Penne Pasta: Classic pasta shape that holds sauce perfectly.

• Heavy Cream, Chicken Broth: Creates rich and creamy base for the pasta.
• Parmesan Cheese: Adds depth and helps thicken the sauce.

• Onions, Garlic, Bell Peppers: Provide foundational flavor and texture.

• Jerk Seasoning, Lime Juice, Fresh Parsley: Brings Jamaican zest and brightness.

• Butter, Olive Oil: Helps sauté ingredients and add richness.

• Green Onions: Adds fresh, mild onion flavor to finish the dish.

How to Make Creamy Shrimp Rasta Pasta

Step 1: Boil Pasta Perfectly

Cook penne pasta according to package instructions until al dente.

Drain the pasta and keep it ready, secretly saving some pasta water for later magic.

Step 2: Spice and Sear Shrimp

Sprinkle jerk seasoning generously over shrimp.

Heat a large skillet with melted butter and olive oil.

Sizzle shrimp for about 2 minutes on each side until they turn a beautiful pink.

Gently remove and set aside.

Step 3: Sauté Veggie Base

In the same skillet, dance some onions and garlic around for 1-2 minutes until they release their aromatic charm.

Toss in bell peppers and cook for another 3-4 minutes until they soften slightly.

Step 4: Create Creamy Sauce

• Heavy cream
• Chicken broth

Stir everything together and let it simmer.

Sprinkle Parmesan cheese and watch the sauce transform into a velvety dream.

Stir until cheese melts completely.

Step 5: Combine Pasta and Sauce

Add cooked pasta to the sauce and toss until every noodle is beautifully coated.

If the sauce feels too thick, splash in some reserved pasta water.

Step 6: Reunite Shrimp with Pasta

Bring back the seared shrimp to the skillet.

Scatter green onions and squeeze fresh lime juice.

Gently mix everything together.

Step 7: Garnish and Serve

Sprinkle fresh parsley on top.

Add extra Parmesan if you’re feeling indulgent.

Serve hot and enjoy your Caribbean-inspired feast!

Tips for Balancing Heat and Cream in Rasta Pasta

• Rub shrimp thoroughly with jerk seasoning at least 15 minutes before cooking to allow spices to deeply penetrate and enhance flavor profiles.
• Reserve pasta water and use it to help loosen sauce, ensuring smooth, silky coating without drying out the dish.
• Simmer cream sauce gently to avoid separating or burning, stirring continuously for a velvety smooth texture that clings perfectly to pasta.
• Choose high-quality, fresh shrimp with firm texture and bright color to guarantee the best taste and optimal protein quality in your Rasta pasta.
• Chop green onions and parsley right before serving to maintain vibrant color and maximize aromatic essence in the final dish.

Store and Reheat Jamaican Shrimp Rasta Pasta

• Store leftovers in an airtight container for up to 3 days. Cool the pasta completely before sealing to prevent bacterial growth and maintain texture.
• Transfer pasta to freezer-safe containers, removing excess air. Freeze for maximum 2 months. Shrimp might slightly change texture but remains safe to eat.
• Warm gently in a skillet over medium-low heat. Add splash of chicken broth or cream to restore sauce consistency. Stir frequently to prevent sticking and ensure even heating.
• Reheat in short 30-second intervals, stirring between each interval. Add small amount of liquid to prevent drying. Check temperature before serving to ensure even warmth throughout dish.

Pairings for Creamy Rasta Pasta

• Spice Up with Jamaican Rum Punch: A tropical cocktail with pineapple, orange, and dark rum complements the jerk-seasoned shrimp, adding vibrant Caribbean flavors that dance perfectly with the creamy pasta.
• Crisp Citrus Salad Pairing: Craft a light arugula salad with tangy lime vinaigrette and orange segments to cut through the richness of the creamy pasta, providing a refreshing contrast that balances the dish's bold spices.
• Wine Harmony Selection: Choose a crisp Sauvignon Blanc or unoaked Chardonnay to match the creamy sauce's richness while highlighting the shrimp's delicate flavor and the jerk seasoning's zesty notes.
• Cool Tropical Dessert Finish: Serve a chilled coconut panna cotta or mango sorbet to echo the Caribbean theme, offering a sweet and light conclusion that doesn't overwhelm the meal's complex flavors.

Rasta Pasta Variations You’ll Want to Try

• Vegan Caribbean Pasta: Replace shrimp with grilled tofu or plant-based shrimp alternative. Use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.
• Gluten-Free Island Style: Swap penne pasta with gluten-free rice or chickpea pasta. Ensure jerk seasoning is certified gluten-free and use tamari instead of regular soy sauce.
• Low-Carb Seafood Rasta: Substitute pasta with zucchini noodles or cauliflower rice. Keep the creamy sauce and shrimp for a protein-packed, lighter version of the dish.
• Dairy-Free Tropical Version: Use cashew cream or coconut milk instead of heavy cream. Replace butter with olive oil or coconut oil. Select a dairy-free Parmesan alternative or nutritional yeast for cheesy flavor.

FAQs

• What is jerk seasoning?

Jerk seasoning is a spicy Jamaican blend of herbs and spices like allspice, thyme, scotch bonnet peppers, and brown sugar that adds bold, fiery flavor to dishes.

• Can I use a different type of pasta?

Yes, you can substitute penne with other tube-shaped pastas like rigatoni or ziti that hold sauce well and provide similar texture.

• Is this recipe spicy?

The spice level depends on the jerk seasoning brand. If you’re sensitive to heat, choose a mild jerk seasoning or reduce the amount used.

• How do I know when shrimp are fully cooked?

Shrimp are done when they turn pink and curl into a C-shape. Overcooking makes them tough, so cook just until they change color, about 2-3 minutes per side.

Creamy Jamaican Shrimp Rasta Pasta Recipe

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4.8 from 37 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Jamaican Rasta Pasta weaves spicy Caribbean flavors into a luxurious shrimp-laden masterpiece that dances with bold, colorful ingredients. Creamy, zesty sauce and perfectly seasoned prawns promise a culinary journey through Jamaica’s rich, spirited cuisine.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 lb (453 g) shrimp, peeled and deveined

Pasta and Base Ingredients:

• 12 ounces (340 g) penne pasta
• 1 cup (240 ml) heavy cream
• 1/2 cup (120 ml) chicken or vegetable broth
• 1/2 cup (50 g) Parmesan cheese, grated

Seasonings and Vegetables:

• 1 tablespoon jerk seasoning (adjust to taste)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 green onions, chopped
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lime
• Salt and pepper to taste

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Instructions

1. Boil penne pasta in salted water until perfectly tender, approximately 8-10 minutes. Drain completely, keeping 1/2 cup pasta water for potential sauce adjustment.
2. Generously coat raw shrimp with Jamaican jerk seasoning, ensuring even coverage across each piece.
3. Heat skillet with butter and olive oil over medium-high temperature. Sear seasoned shrimp for 2 minutes per side until vibrant pink and slightly charred. Transfer to separate plate.
4. Using identical skillet, sauté diced onions and minced garlic until aromatic, approximately 1-2 minutes. Incorporate sliced bell peppers, cooking until edges become slightly caramelized.
5. Stream heavy cream and chicken broth into vegetable mixture, creating smooth base. Simmer gently for 3-4 minutes before whisking in Parmesan cheese until sauce transforms into creamy consistency.
6. Fold cooked pasta into sauce, thoroughly coating each noodle. Adjust sauce thickness by gradually adding reserved pasta water if needed.
7. Reintroduce seared shrimp into pasta, mixing with chopped green onions and fresh lime juice for brightness.
8. Finish dish with freshly chopped parsley and optional Parmesan cheese sprinkle. Serve immediately while sauce remains silky and warm.

Notes

• Customize jerk seasoning intensity by adjusting the amount of spice to suit personal heat preferences.
• Swap shrimp with chicken or tofu for alternative protein options that maintain the dish’s vibrant Caribbean flavor profile.
• Use gluten-free pasta to make the recipe celiac-friendly without compromising the creamy texture and zesty taste.
• Reduce heavy cream calories by substituting half with coconut milk for a lighter yet still luxurious sauce consistency.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Jamaican

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 3 g
• Sodium: 750 mg
• Fat: 28 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 200 mg