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Creamy Jamaican Shrimp Rasta Pasta

Spice up your dinner table with this Creamy Jamaican Shrimp Rasta Pasta, a dish bursting with vibrant Caribbean flavors! Combining tender shrimp, al dente pasta, and a creamy jerk-infused sauce, this recipe delivers the perfect balance of spice and comfort. With colorful bell peppers and a cheesy richness, it’s a versatile meal that satisfies any craving. Whether you’re cooking for a family dinner or impressing guests, this dish is a winner. Plus, it offers dairy-free and vegan options for everyone to enjoy!

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Creamy Jamaican Shrimp Rasta Pasta

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Spice up your dinner table with this Creamy Jamaican Shrimp Rasta Pasta! 🦐✨ A fusion of creamy pasta, juicy shrimp, and bold Caribbean spices, this dish is packed with vibrant flavors and a touch of heat. 🌶️🍝 Perfect for impressing guests or treating yourself to a tropical twist at home. Every bite is a flavor vacation! 😍💛 #RastaPastaLove #JamaicanFlavors #ShrimpDelight #CaribbeanCuisine #SpiceAndCream #PastaNight #FoodieFusion #ComfortFoodVibes #BoldAndCreamy #DinnerGoals 🦐🌶️🍝

  • Total Time: 30 minutes

Ingredients

Scale

For the Shrimp:

  • 2 lbs. jumbo or colossal shrimp – wild-caught, deveined
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley

For the Rasta Pasta:

  • 1 (16 oz.) package rigatoni pasta (or your favorite short-cut pasta; see Notes for GF options)
  • 1 tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups chopped bell peppers (use an array of colors for brightness)
  • 2 fresh thyme sprigs
  • 2 tbsp all-purpose flour (organic, if preferred)
  • 12 tbsp jerk seasoning (adjust for desired spice level)
  • 2 cups heavy cream (organic)
  • 1 cup chicken or seafood stock (low-sodium; or vegetable stock)
  • 2 tbsp white cooking wine
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded mild cheddar cheese (optional)

For Garnish:

  • Chopped scallions (green onions)

Instructions

1. Cook the Pasta

  1. Boil pasta according to the package instructions. For rigatoni, aim for 6–8 minutes to achieve an al dente texture.
  2. Drain and set aside.

2. Season and Sauté the Shrimp

  1. In a bowl, combine the shrimp with salt, black pepper, smoked paprika, garlic powder, and parsley. Mix to coat evenly.
  2. Heat olive oil and butter in a medium skillet over medium-high heat. Once butter is melted, sauté garlic for 1–2 minutes until fragrant.
  3. Add shrimp and cook for 3–4 minutes per side, until pink and fully cooked. Transfer shrimp to a plate.

3. Prepare the Sauce

  1. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant.
  2. Add bell peppers and cook for 3–4 minutes until tender.
  3. Stir in jerk seasoning and flour, ensuring it blends smoothly.
  4. Gradually whisk in heavy cream, stock, and white cooking wine. Stir continuously to avoid lumps. Add thyme sprigs.
  5. Reduce heat to low and simmer for 3–4 minutes until the sauce thickens.
  6. Stir in parmesan and mild cheddar (if using) until melted and creamy.

4. Combine Pasta and Shrimp

  1. Add cooked pasta and shrimp to the skillet, tossing to coat everything evenly.
  2. Let the mixture simmer for 1–2 minutes, allowing the flavors to meld.
  3. Remove thyme sprigs.

5. Serve

  1. Plate the Rasta Pasta and garnish with chopped scallions. Serve immediately.

Notes

  • Bold Spice: The jerk seasoning adds a smoky, spicy kick that balances beautifully with the creamy sauce.
  • Creamy and Cheesy: Parmesan and cheddar (optional) provide a rich, velvety texture.
  • Vibrant Colors: Bell peppers bring a rainbow of color and a slight sweetness.
  • Juicy Shrimp: Perfectly seasoned and sautéed shrimp enhance the dish’s protein-packed appeal.
  • Author: Rosa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

For the Shrimp:

  • 2 lbs. jumbo or colossal shrimp – wild-caught, deveined
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried parsley

For the Rasta Pasta:

  • 1 (16 oz.) package rigatoni pasta (or your favorite short-cut pasta; see Notes for GF options)
  • 1 tbsp extra virgin olive oil
  • 4 garlic cloves, minced
  • 2 cups chopped bell peppers (use an array of colors for brightness)
  • 2 fresh thyme sprigs
  • 2 tbsp all-purpose flour (organic, if preferred)
  • 1–2 tbsp jerk seasoning (adjust for desired spice level)
  • 2 cups heavy cream (organic)
  • 1 cup chicken or seafood stock (low-sodium; or vegetable stock)
  • 2 tbsp white cooking wine
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded mild cheddar cheese (optional)

For Garnish:

  • Chopped scallions (green onions)

Instructions

1. Cook the Pasta

  1. Boil pasta according to the package instructions. For rigatoni, aim for 6–8 minutes to achieve an al dente texture.
  2. Drain and set aside.

2. Season and Sauté the Shrimp

  1. In a bowl, combine the shrimp with salt, black pepper, smoked paprika, garlic powder, and parsley. Mix to coat evenly.
  2. Heat olive oil and butter in a medium skillet over medium-high heat. Once butter is melted, sauté garlic for 1–2 minutes until fragrant.
  3. Add shrimp and cook for 3–4 minutes per side, until pink and fully cooked. Transfer shrimp to a plate.

3. Prepare the Sauce

  1. In a large skillet, heat olive oil over medium heat. Sauté garlic for 1–2 minutes until fragrant.
  2. Add bell peppers and cook for 3–4 minutes until tender.
  3. Stir in jerk seasoning and flour, ensuring it blends smoothly.
  4. Gradually whisk in heavy cream, stock, and white cooking wine. Stir continuously to avoid lumps. Add thyme sprigs.
  5. Reduce heat to low and simmer for 3–4 minutes until the sauce thickens.
  6. Stir in parmesan and mild cheddar (if using) until melted and creamy.

4. Combine Pasta and Shrimp

  1. Add cooked pasta and shrimp to the skillet, tossing to coat everything evenly.
  2. Let the mixture simmer for 1–2 minutes, allowing the flavors to meld.
  3. Remove thyme sprigs.

5. Serve

  1. Plate the Rasta Pasta and garnish with chopped scallions. Serve immediately.

Flavor and Texture Notes

  • Bold Spice: The jerk seasoning adds a smoky, spicy kick that balances beautifully with the creamy sauce.
  • Creamy and Cheesy: Parmesan and cheddar (optional) provide a rich, velvety texture.
  • Vibrant Colors: Bell peppers bring a rainbow of color and a slight sweetness.
  • Juicy Shrimp: Perfectly seasoned and sautéed shrimp enhance the dish’s protein-packed appeal.

Tips & Tricks

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop with a splash of cream or stock to refresh the sauce.

Adjusting Spices

  • If the spice is too bold, reduce the amount of jerk seasoning. For extra heat, sprinkle in cayenne or red pepper flakes.

Customizing Pasta

  • Use short pastas like penne, orecchiette, or paccheri for an easy-to-coat dish. Long pastas like fettuccine or tagliatelle can also work but require gentle tossing.

Meatless Option

  • Swap shrimp for sautéed mushrooms, tofu, or chickpeas for a vegetarian version.

Dairy-Free Version

  • Replace heavy cream with coconut cream or cashew cream and use dairy-free cheese alternatives.

Serving Suggestions

  • Pair this Creamy Jamaican Shrimp Rasta Pasta with a side of garlic bread or a crisp green salad for a balanced meal.
  • Add a tropical drink like mango lemonade or a classic piña colada to elevate the Caribbean vibes.

Conclusion

Creamy Jamaican Shrimp Rasta Pasta is a delightful fusion of comfort and spice. This quick and easy dish is perfect for weeknight dinners, special occasions, or whenever you’re craving a taste of the islands. Whether you stick to the traditional recipe or adapt it with dairy-free and vegan options, this pasta promises to be a hit with everyone at the table. Get ready to savor every creamy, spicy, and flavorful bite! 🌶️🍤

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