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Rasta pasta with shrimp served in a plate

Rasta Pasta with Jerk Shrimp Recipe

Jen Sim
Calling all spice, cheese, and shrimp lovers! This Rasta pasta with jerk shrimp recipe is a mouth-watering celebration of Caribbean colours and flavours. Make this yummy dish in 30 minutes and serve as lunch or dinner.
5 from 13 votes
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Course: Main Course
Cuisine: Jamaican
Keyword: Jamaican pasta, Rasta pasta, Rasta pasta with shrimp
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 4 people
Author: Jen Sim


  • 4 cups or 400g of large shrimp
  • 4 tbsp of jerk sauce
  • 1-2 tsp of adobo
  • 350 g of penne pasta
  • 2 crushed garlic cloves
  • 1/2 yellow capsicum pepper
  • 1/2 red capsicum pepper
  • 1/2 green capsicum pepper
  • 3 cups heavy cream
  • 1/4 tsp of garlic seasoning
  • 1/4 tsp onion powder
  • 2 tsp of paprika
  • 3 green onions/spring onions
  • 1/2 a cup of parmesan
  • 1/2 a cup of mozzarella
  • 1/2 a cup of cheddar
  • Oil


  • Marinate shrimp with 2 tbsp of jerk sauce and 1/4 tsp 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 1/2 tsp of adobo, 1 tbsp of jerk sauce, 2 tsp of paprika, ¼ tsp 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!



Shrimp/Prawns: I used fresh large shrimp for this recipe and cleaned and deveined it before cooking. You can also use frozen shrimp for this recipe but make sure you allow it to thaw before cooking. You can do this by soaking shrimps in warm water for about 10 minutes or until they become soft.