Jamaican Shrimp Rasta Pasta
Calling all spice, cheese, and shrimp lovers! This Jamaican Shrimp Rasta Pasta is a mouth-watering celebration of Caribbean colors and flavors. It can be made in 30 minutes and served as lunch or dinner.
Jump to:
Rasta Pasta has a Jamaican origin. It typically includes capsicum peppers, shrimp or chicken, cheese, cream, jerk sauce and more! The cheesy sauce is the base of this dish and the jerk sauce adds a herby, spicy twist.. Finally, let's not forget the capsicum peppers that add freshness.
This easy Jamaican shrimp Rasta pasta recipe has quite a few variations. It can be made with shrimp, chicken, or just peppers as a vegetarian option. As usual when making this dish, make sure you taste it as you go along to ensure you are happy with the flavors. For example, if you prefer a spicier dish, add more paprika, but if you are not really into heat, add less.
I normally serve shrimp Rasta pasta on Good Friday for pescatarians, seafood lovers, or when I'm in the mood for something different from 5-Cheese Mac N' Cheese. I serve it along side Jamaican Jerk Chicken Salad, Easy Jamaican Oxtail, Cajun Honey Butter Salmon, and Jamaican Easter Bun.
Why You Should Try This Recipe
- It is a flavorful, bright and colorful main.
- It is oozing with cream, cheese and tasty jerk flavor.
- This shrimp Rasta pasta is ready in 30 minutes making it a great quick dinner option.
- You can swap the shrimp with chicken or salmon for a variation.
Jamaican Shrimp Rasta Pasta Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Penne pasta: This straight, medium-sized pasta can be used for this shrimp Rasta pasta recipe. It goes well with the sauce.
- Large shrimp: I used large fresh shrimp for this recipe and cleaned and deveined them before cooking. You can also use frozen shrimp for this recipe, but make sure you allow them to thaw before cooking. You can do this by soaking shrimp in warm water for about 10 minutes or until they become soft. You may also enjoy this Easy Jamaican Curry Shrimp.
- Double cream: Use good quality double cream for this recipe.
- Cheese: I add cheddar, mozzarella, and parmesan to my shrimp Rasta pasta but feel free to add more or less of your favorite cheese out of the three.
- Capsicum peppers: This recipe calls for red, yellow, and green capsicum peppers. The fresher the peppers, the better the flavors!
- Spring onions/scallions: Don't forget to add the spring onions. They add a subtle, delicious oniony flavor and are sautéed with capsicum peppers.
- Garlic: Add a few fresh garlic cloves to this dish.
- Jerk sauce: Jerk is a popular Caribbean seasoning and sauce essential for this dish. It includes all the traditional Caribbean flavors and makes this dish unique.
- Seasoning: This recipe requires adobo, onion powder, garlic powder, and paprika. These seasonings contribute to the delicious flavors in the cheesy, creamy sauce.
Tips and Substitutions
- Pasta: When cooking shrimp Rasta pasta separately, do not cook it for too long. You don't want it to be too soft or fall apart when added to the creamy jerk sauce.
- Shrimp: The same goes for the shrimp! Do not cook it too long; it will lose flavor and become dry and chewy.
- Cheese: Feel free to add less or more cheese, depending on your preference.
- Variations: This dish can be made with different proteins and still tastes amazing. If you don't have shrimp or are not a fan, follow the same recipe and swap it with chicken or salmon. If you decide to use chicken or salmon, chop it up and cook for 7-12 minutes on each side or until done.
How to Make Jamaican Shrimp Rasta Pasta
- Marinate shrimp with 2 tablespoon of jerk sauce and ¼ teaspoon of adobo.
2. Mix well and refrigerate it while the pasta is being prepared.
3. Heat a splash of oil in a pan while the pasta cooks. Then, add shrimp and cook on both sides for 3-4 minutes. Remove the shrimp from the pot and set them aside for later.
4. Then, add 2-3 chopped garlic cloves.
5. Add the chopped red bell pepper, yellow bell pepper, green bell pepper, and spring onions/green onions/scallions to the same saucepan in which the shrimp was cooked. For more flavor, leave all the shrimp juices in the saucepan. Then stir and cook for 2-3 minutes or until fragrant.
6. Pour heavy cream into the saucepan and stir.
7. Add adobo, jerk sauce, paprika, onion powder, and garlic powder, and stir on low heat for 5 mins while it thickens.
8. Add mozzarella, parmesan, and cheddar Once the sauce has thickened. Stir well.
9. Add precooked pasta to the pan and stir.
10. Add the jerk shrimp and stir. Leave the shrimp Rasta pasta to cook on low heat for a few more minutes
11. Finally, serve this flavorful Jamaican Shrimp Rasta Pasta with Quick Jamaican Guinness Punch.
Recipe FAQs
Rasta pasta is a creamy cheesy pasta dish that includes capsicum peppers, jerk sauce and shrimp or chicken.
Well, Rasta comes from the word Rastafarianism, a religious movement formed in the 1930s. The Rasta colors are red, yellow, and green, just like the capsicum peppers in this dish, hence the name "Rasta pasta".
It is believed that Chef Lorraine Washington created Rasta pasta.
Refrigerate Jamaican shrimp Rasta pasta in an airtight container for 3-4 days and reheat it in the microwave or stove.
More Tasty Caribbean Recipes
Thanks for reading this recipe, comment below if you made this, and let me know how it went! Follow @simshomekitchen on Instagram, take a photo, tag and hashtag it with @simshomekitchen.
Stay connected and follow me for more recipes on Facebook, Pinterest, and Instagram for all of my latest recipes!
Jamaican Shrimp Rasta Pasta
Equipment
- Saucepans
- Sieve
- Chefs knife
- chopping board
- Mixing spoon
- Grater
Ingredients
- 4 cups or 400g of large shrimp
- 4 tablespoon of jerk sauce
- 1-2 teaspoon of adobo seasoning
- 350 g of penne pasta
- 2 crushed garlic cloves
- ½ yellow capsicum pepper
- ½ red capsicum pepper
- ½ green capsicum pepper
- 3 cups heavy cream
- ¼ teaspoon of garlic seasoning
- ¼ teaspoon onion powder
- 2 teaspoon of paprika
- 3 green onions/spring onions
- ½ a cup of parmesan
- ½ a cup of mozzarella
- ½ a cup of cheddar
- Oil
Instructions
- Marinate shrimp with 2 tablespoon of jerk sauce and ¼ teaspoon of adobo. Refrigerate for 10 minutes or while you prepare the pasta.
- Boil salted water in a saucepan. Once the water has boiled add 350g of penne pasta and cook for 10-12 minutes. When the pasta is ready drain and set aside to add to the Rasta pasta sauce later.
- While the pasta cooks heat a splash of oil in a pan. Then, add shrimps and cook on both sides for 3-4 minutes. Remove from the pot and set shrimp aside for later.
- Next, add 2-3 chopped garlic cloves, ½ a chopped red bell pepper, ½ a yellow red bell pepper, ½ a green bell pepper, and spring onions/green onions/scallions to the same saucepan that the shrimp was cooked in. Make sure you leave all the shrimp juices in the saucepan for more flavour. Then stir and cook for a 2-3 minutes or until fragrant.
- Pour 3 cups of double cream into the saucepan. Then add ½ teaspoon of adobo, 1 tablespoon of jerk sauce, 2 teaspoon of paprika, ¼ teaspoon of onion powder, ¼ garlic powder and stir on a low heat for 5 mins while it thickens.
- Once the sauce has thickened add ½ a cup of mozzarella, ½ cup of parmesan, ½ a cup of cheddar and stir.
- Add 350g of the cooked penne pasta, jerk shrimp, and stir. Leave the Rasta pasta to cook on a low heat for a few more minutes and serve!
Video
I had never had Rasta pasta before. I loved the different textures and the spice of the jerk sauce was amazing!
Glad you enjoyed it!
These flavors are AMAZING! We love jerk chicken, but added with all of the other flavors and the pasta— whew! We’ll definitely be adding this to our dinner menu from now on. Thank you for the delicious recipe!
This was dinner tonight and it was a BIG hit! The flavors are amazing and it was so simple to make! I'll be making this again for sure!
Thanks! It's one of my favourites
Rasta Pasta is not only a catchy name but is truly yummy. The shrimp were on point and the jerk seasoning brought all the various flavors and textures together very nicely.
I couldn't agree more about the name and I'm so glad you enjoyed it!
I never knew what Rasta Pasta was until I came across this recipe. 30 minutes and dinner is served, so I'll will be making it again!
Great! It's such a lovely dish
Can the jerk sauce be homemade? Ingredients? If not where can it be purchased?
This recipe checked all the boxes in terms of flavor, cheesiness and heat! I am very lucky to have children who can tolerate spice, we thoroughly enjoyed this meal!
Hi Crystal, I am so glad that you and your family enjoyed this dish! It is one of my new favourites.
Well hello, flavor!! I knew I was making this recipe as soon as I saw "rasta pasta". I had been on the lookout for a new pasta dish to try with the fam and something the kids would love (my kids love a little kick) --- and this was a major hit!
Hi Shanna, I'm so glad to hear that you enjoyed this dish as much as I did! It's such a great pasta variation.
I love using jerk seasoning on other things aside from chicken. This was FABULOUS. The flavor from the shrimp went so well with the pasta. The sauce was creamy and paired so well with the shrimp. I can't wait to make it again.
I totally agree with you Mila! I love experimenting with jerk sauce too and I'm glad you enjoyed this dish.
Easy to make and so explosively good! Sea food lovers like my sisters and i deeply loved this dish and we will be making it again!
Great! The jerk shrimp is definitely my favorite part of this dish!
One of my all time favorite things ever. So glad I found this recipe so I can make the home made version from now on and it was was better than any I have ever ordered in a restaurant
Hey Chef Mireille, I'm so glad that you said because I'm all about making restaurant-quality dishes at home! A lot of us are more than capable of making our restaurant favorites at home with the right recipe 🙂
I love me some Rasta pasta! This recipe is my fave right now. It's the most flavorful I've ever had. This is definitely going to be a staple in my house.
Awww thanks Cat! I'm so happy to hear that you enjoyed it. It is a staple in my house too ?
Thanks for the context on the name of this recipe. I've always wondered! Anyway, the pasta came out perfectly even though I've never made it before. Perfect recipe.
Thanks, Jazz! I always try and test my recipes before sharing them so that they are as accurate as possible and easy to replicate!
This pasta was such a hit at my household that I passed the recipe onto my mom and she loved it too! Perfectly spicy, but not too much, and that sauce was SO freaking delicious!
Great! Approval from a Mom means I am doing something right! 🙂
This recipe looks so delicious and I love how you can make it in only 30 minutes!
Right, all of that deliciousness in 30 minutes!
My husband said this is the best thing I have ever made and we have been married for 53 years LOL, thank you for the recipe
Haha, no way! I'm so happy you both enjoyed it. 🙂
Hi! Can you use half and half instead of heavy cream?
Hi Bebe, yes, you can replace the heavy cream with half and half. Half and half is a mixture of whole milk and heavy cream so you'll get similar results.
This recipe is truly amazing. I tried it and it turned out very nice.
Really good recipe.