Scouts honour, this Rasta pasta with shrimp recipe is life changing. Simple pasta dish inspired by the Caribbean and Italian flavours. Penne pasta tossed in creamy, cheesy and jerk seasoning. It is absolutely delicious, weeknight dinner just got better!.
Rasta pasta is a delicious fusion of Caribbean and Italian flavors that combines creamy, cheesy pasta with jerk seasoned shrimp. With its vibrant colors and big, bold flavors, this pasta dish is an absolute crowd pleaser. If you love shrimp and pasta, you need this recipe in your repertoire!
In this comprehensive guide we’ll cover everything you need to know to make the best rasta pasta with shrimp at home. You’ll learn how to perfectly cook the shrimp make an incredible creamy jerk sauce, choose the right pasta, and combine it all into one unforgettable dish. Let’s get cooking!
Rasta pasta combines the spices and flavors of Jamaican jerk cuisine with classic Italian pasta. While its origins are debated, this inventive dish has become popular worldwide. Here’s what makes it so special:
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A medley of bell peppers in red, green and yellow represent the colors of the Rastafarian flag
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Jerk seasoning adds its trademark smoky, spicy kick
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The creamy, cheesy sauce gives it comfort food appeal
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Tender shrimp rounds it out for a perfect protein
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It comes together in one pot for easy weeknight dinners
Rasta pasta strikes the perfect balance between creamy, spicy and indulgent. Keep reading for how to nail this recipe at home!
Step 1 – Cook the Shrimp Perfectly
Great rasta pasta starts with perfectly cooked shrimp. Here’s how to do it right:
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Choose fresh, raw jumbo shrimp – the large size holds up well when cooking.
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Peel and devein the shrimp – use a paring knife for easy peeling.
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Pat shrimp dry – this helps them sear instead of steam.
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Season with jerk seasoning – about 1/2 tablespoon per pound.
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Sear shrimp in a hot pan – cook just 1-2 minutes per side.
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Cook until pink and opaque – be careful not to overcook.
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Set aside shrimp – add them back at the end to avoid overcooking.
Seared jerk shrimp give tons of flavor that permeates the whole dish.
Step 2 – Make the Creamy Jerk Sauce
No rasta pasta is complete without a rich,ultra-creamy jerk sauce. Here are the secrets:
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Sauté the aromatics – onion, scallion, thyme and scotch bonnet pepper.
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Bloom the spices in oil – allspice, nutmeg, cloves and pepper.
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Deglaze with chicken or veggie stock – get all the browned bits off the pan.
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Simmer and reduce – this concentrates the flavors.
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Finish with heavy cream – stir until smooth and silky.
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Add shredded cheese – cheddar, jack or pepper jack work well.
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Season to taste – more jerk seasoning, salt, pepper and lime juice.
The sauce should coat the back of a spoon. Set aside while the pasta cooks.
Step 3 – Cook the Pasta Perfectly Al Dente
No mushy pasta allowed! Cook it just right:
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Use penne or rigatoni – the ridged tubes hold the sauce well.
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Salt the boiling water generously – this seasons the pasta.
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Stir at the start – so pasta doesn’t stick together.
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Cook until al dente – with a slight bite, not mushy.
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Reserve pasta water – to adjust sauce consistency later.
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Rinse in cold water – stops cooking for a better al dente texture.
Perfect pasta is crucial for this dish. Now we’re ready to combine!
Step 4 – Put It All Together
Now for the fun part – assembling the dish:
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Drain pasta well and add back to the pot.
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Pour desired amount of sauce over pasta – mix and coat pasta fully.
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Add splash of pasta water – thin sauce if needed.
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Season with salt and pepper – add more if needed.
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Stir in cooked shrimp – gently combine.
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Top with chopped parsley – for freshness and color.
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Serve immediately – the sauce may thicken on standing.
Mixing everything together lets the flavors mingle into one delicious bite. Now dig in!
Rasta Pasta Tips and Tricks
Here are some additional tips for rasta pasta success:
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Make the sauce first since it needs time to simmer. Cook pasta and shrimp at the end.
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Use fresh jerk seasoning for the best flavor. Walkerswood and Grace are great brands.
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Add more scotch bonnet pepper if you like things very spicy. Adjust to your taste.
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Garnish with extra lime wedges, hot sauce, chopped cilantro or mango salsa.
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Swap chicken for the shrimp for an equally delicious twist.
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Substitute onion powder and garlic powder if you don’t have fresh ones.
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Make it vegetarian by using only vegetables instead of shrimp.
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Cooked shrimp works too for an even quicker dinner – just add it at the end.
Creative Rasta Pasta Add-Ins
The possibilities are endless when jazzing up rasta pasta! Consider stirring in:
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Diced mango, pineapple or papaya for tropical flavor
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Roasted red peppers for extra color and sweetness
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Diced zucchini or roasted eggplant for veggies
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Wilted baby spinach or kale for some greens
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Sweet corn kernels for crunch
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Black beans, chickpeas or white beans for plant-based protein
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Diced crispy bacon or diced ham for a meaty twist
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Sautéed mushrooms for extra earthiness
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Grilled chicken or sausage for even more protein
FAQs About Making Rasta Pasta
Have any other questions about whipping up this vibrant dish? Here are some common rasta pasta FAQs:
Can I use pre-cooked shrimp?
Absolutely! This saves time. Just stir in thawed pre-cooked shrimp at the end to heat through.
Can I make it spicy?
Yes! Add more scotch bonnet peppers, hot sauce, or extra jerk seasoning to taste.
What pasta shapes work best?
Penne and rigatoni hold the sauce perfectly, but any small pasta shape will work.
How long does rasta pasta last?
It will keep refrigerated for 3 to 5 days. The flavors meld even more over time.
Can I freeze rasta pasta?
Yep! Let it cool completely before storing in a freezer bag for up to 3 months.
Can I make rasta pasta on the stovetop?
You sure can. Just prepare all the components in one large skillet.
What protein can I use besides shrimp?
Chicken, beef or smoked sausage also work deliciously. Or make it vegetarian.
Enjoy This vibrant Pasta Dish
Rasta pasta is one of those crowd-pleasing recipes that everyone loves. With its fun fusion of flavors, mix of textures, and colorful look, it’s a major hit. Just be ready for requests for the recipe! Now that you’ve got the steps down, you can make this anytime for a taste of the islands. One bite of this creamy, spicy, herbaceous pasta, and you’ll feel like you’re on vacation.
How to make Rasta pasta
Get the food ready. Cut the bell peppers into strips and set the onions, scotch bonnet, and garlic aside.
If you’re using shrimp, clean and devein them. Then, add ½ tablespoon of jerk seasoning, mix it all together, and let it sit for about 10 minutes, or longer if time is not an issue.
Boil the penne pasta: cook the pasta in salted water until it’s al dente. Set aside about 1 cup of the pasta water and drain the pasta. Put in about a tablespoon of oil and mix the pasta so it doesn’t stick together. Alternatively, run the pasta under cold water to get rid of starch.
Get the olive oil hot over medium-high heat. Carefully add the shrimp to the hot pan. Cook for two to three minutes on each side, depending on the size of the shrimp. Do not overcook as you would be adding it back to the pasta later. Take it out of the pan and transfer unto a plate then set aside.
To make the creamy sauce, add the bell peppers and onions to the same pan you used to cook the shrimp. Cook for one to two minutes, moving the vegetables around the pan so they don’t burn. Add scallions, jerk seasoning, salt and black pepper and cook for another minute. Deglaze the pan with the chicken stock. Add chopped garlic and cook for another minute or two.
Add chopped scotch bonnet, smoked paprika, and allspice to the vegetables that have been sautéed and stir them in with the double cream. Stir in parmesan cheese and cheddar cheese into the creamy sauce until melted. Taste and adjust seasoning to preference.
Mix the cooked pasta into the sauce, and if the sauce is too thick, add some of the pasta water that you saved. Finally, return the cooked shrimps to the pasta and stir to combine. Take it off the heat and stir immediately. Serve with homemade garlic bread.
To make this recipe vegetarian or vegan, just use coconut milk or cream of coconut instead of the heavy cream. Instead of chicken, fish, or shrimp, choose any vegetable you like, such as zucchini, egg plants, mushrooms, or any other vegetable you like.
Instead of raw chicken or shrimp, use cooked chicken or shrimp that you already have. If you use cooked chicken, add it to the creamy sauce to give it a jerk flavor. If using cooked shrimps or prawns, add it last to the pasta in order not to overcook it.
You’re in luck if you have an Instant Pot because you can use it to make this simple Rasta pasta recipe. I will be sharing the vegetarian version soon. Be on the lookout.
You’ll be glad to know that Rasta pasta tastes better the next day than the day it was made. What’s not to love? Put it in a container that won’t let air in and let it cool completely before putting it in the fridge for up to three days.
For a quick fix, add a little water to the pasta and heat it up in the microwave or on the stove of course.
What is Rasta pasta
Rasta pasta is a type of creamy pasta dish inspired by the Jamaican and Italian flavors. It is in no way associated with Rastafarianism. Rastafarians are vegetarians and this dish is not, although it can be made so. Here are a few facts about this pasta recipe.
- These three bell peppers (green, yellow, and red) give it a lot of color because those are the Rastafari colors.
- Lorraine Washington is said to have been the first person to serve it in Negril, Jamaica. She did so with ackee. Since then, this dish has changed. It’s now popular all over the world and can be made with any protein. It can also be made vegan or vegetarian. It’s great to read about the future of Jamaican fusion food in the Eaters magazine if you want to learn more about this type of food.
- It is flavourful! I honestly can’t emphasize the word flavourful. If you’ve used jerk seasoning in cooking before, you’ll get what I mean. With scallions, allspice, scotch bonnet, and jerk chicken, this pasta dish tastes like the Caribbean.
- This dish is creamy and tastes like alfredo sauce, but it’s better.
- Most people make it with penne pasta, but you can use any other pasta you like, like fusilli or rigatoni.
