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 has become an increasingly popular dish over the recent years. This flavorful pasta dish combines Caribbean jerk flavors with a creamy pasta sauce. While traditionally made vegetarian by Rastafarians, most recipes nowadays feature shrimp as the star protein.
The origins of rasta pasta are believed to trace back to Jamaica, where Italian and Jamaican flavors were combined into a vibrant and tasty pasta dish. The red, green and yellow bell peppers signify the Rastafarian flag colors, while the jerk shrimp and seasonings embody the Caribbean flair. This fusion cuisine has now become a favorite around the world!
In this article, I’ll share how to make the best shrimp rasta pasta right in your own kitchen. It’s simple to prepare, packed with bold and addicting flavors, and makes for a satisfying weeknight dinner. Keep reading for my step-by-step shrimp rasta pasta recipe!
Ingredients You’ll Need
The great thing about shrimp rasta pasta is that you likely have most, if not all, of the ingredients on hand. Here’s what you’ll need
- Pasta of choice – Penne or rigatoni work well, but any shape pasta works
- Shrimp – Raw, peeled and deveined
- Bell peppers – Red, yellow and green to represent Rasta colors
- Onion
- Garlic
- Scotch bonnet pepper or cayenne pepper (optional for heat)
- Jamaican jerk seasoning
- Allspice
- Smoked paprika
- Chicken stock
- Heavy cream or coconut milk
- Grated Parmesan cheese
- Melting cheese like cheddar or mozzarella
- Olive oil
- Salt and pepper
- Scallions, parsley or cilantro for garnish (optional)
The main ingredients that give this pasta its iconic Rasta flavor are the Jamaican jerk seasoning, scotch bonnet pepper, allspice, bell peppers and shrimp. Let’s go over some tips for these key ingredients
Jerk Seasoning – Purchase a prepared Caribbean jerk seasoning for authentic flavor. Walkerswood and Grace are great brands. Alternatively, you can make your own jerk marinade at home.
Scotch Bonnet Pepper – This is a very spicy pepper commonly used in Jamaican cuisine. Just a little bit will add serious heat. If you can’t find scotch bonnet, you can substitute a pinch of cayenne pepper. Or for milder spice, use jalapeno instead.
Allspice – This single spice tastes like a blend of cinnamon, clove, and nutmeg. It’s indispensable for making authentic Jamaican jerk seasoning.
Bell Peppers – Be sure to use red, green and yellow bell peppers to achieve the signature Rasta pasta colors.
Shrimp – Raw shrimp that’s been peeled and deveined works best. For convenience, you could also use pre-cooked shrimp.
Now that you know which ingredients to have on hand, let’s get cooking!
Step-by-Step Instructions
Here is my easy method for how to make incredible shrimp rasta pasta:
1. Marinate the Shrimp
Start by peeling, deveining and patting dry the shrimp. Place the shrimp in a sealable bag or bowl. Season with about 1 tablespoon of jerk seasoning, making sure the shrimp are evenly coated. Let marinate for at least 10 minutes, or up to 1-2 hours in the refrigerator. The longer you marinate, the more flavor the shrimp will soak up.
2. Cook the Shrimp
In a skillet or wok, heat 1-2 tablespoons of olive oil over medium high heat. Once hot, add the marinated shrimp in a single layer and cook for 1-2 minutes per side until opaque. Be careful not to overcook them. Transfer the cooked shrimp to a plate and set aside.
3. Cook the Vegetables
In the same pan you used for the shrimp, keep the heat on medium-high and add the chopped bell peppers, onion, scallions and a pinch of salt. Cook for 5-7 minutes, stirring frequently, until the veggies have softened.
4. Make the Sauce
Lower the heat on the pan to medium. Add 2-3 more tablespoons of olive oil, the remaining jerk seasoning, smoked paprika, allspice, scotch bonnet pepper, salt and pepper. Cook for 1 minute to toast the spices. Then, stir in the chicken stock, heavy cream or coconut milk, and grated Parmesan. Bring the sauce to a gentle simmer and cook for 5 minutes, or until slightly thickened.
5. Finish the Pasta
While the sauce simmers, cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining. Add the drained pasta and 1/4 cup of the reserved pasta water to the sauce. Toss everything together over medium heat for 1-2 minutes, adding more pasta water if needed to thin out the sauce.
6. Add Cheese and Shrimp
Remove pan from heat and stir in the shredded melting cheese until melted and creamy. Finally, fold in the cooked jerk shrimp.
7. Garnish and Serve
Portion the rasta pasta into bowls and garnish with chopped scallions, parsley or cilantro if desired. Enjoy immediately!
And that’s it – my easy method for making the most insanely delicious shrimp rasta pasta ever! The flavors in each bite will transport you straight to the Caribbean.
Cooking Tips
To take your shrimp rasta pasta to the next level, keep these handy tips in mind:
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Use fresh shrimp for the best texture, or thawed frozen shrimp if that’s all you have on hand. Avoid canned shrimp which can make the pasta too mushy.
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Marinate the shrimp for as long as possible to maximize the jerk flavor.
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Don’t overcook the shrimp! They just need 1-2 minutes per side to turn opaque while retaining their juiciness.
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Cut the bell peppers and onions into similar sized pieces so they cook evenly.
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For a creamier sauce, use heavier cream. Lighter milk or half-and-half will result in a thinner consistency.
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Stir the Parmesan into the sauce while hot so it melts beautifully.
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If the pasta absorbs all the sauce as it sits, splash in a little extra pasta water to loosen it up before serving.
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For a vegetarian/vegan option, skip the shrimp and use extra veggies like sautéed mushrooms or eggplant instead.
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Customize the spice level to your tastes by adjusting the amount of scotch bonnet or cayenne pepper.
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Garnish with fresh herbs and scallions just before serving to preserve their color.
Now that you’re ready to make restaurant-worthy shrimp rasta pasta at home, let’s go over some serving suggestions and storage tips.
Serving Suggestions
This flavor-packed pasta dish is delicious on its own, but here are some tasty ways to round out your meal:
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Serve with grilled jerk chicken or fish for added protein.
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Enjoy with slices of grilled pineapple, mango or plantains.
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Have a side salad of mixed greens tossed in a light vinaigrette.
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Garlic bread is the perfect accompaniment to mop up any extra sauce.
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Pair it with a crisp Jamaican lager or tropical cocktail like a Pina Colada.
Storage
Leftover shrimp rasta pasta will keep well for 3 to 4 days stored in the refrigerator. Here are some storage tips:
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Let the pasta cool completely before transferring to an airtight container. The sauce may thicken as it chills.
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When reheating, add a splash of water or milk to loosen up the sauce if needed.
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Reheat gently over medium-low heat on the stovetop or in the microwave until warmed through.
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You can also enjoy chilled shrimp rasta pasta straight from the fridge for a tasty pasta salad.
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.
How To Make The Most Flavorful Pasta Ever – (Shrimp Rasta Pasta Recipe)
What is shrimp rasta pasta?
Creamy and decadent, shrimp rasta pasta is a delicious pasta dish made with dried pasta, shrimp, Jerk seasoning, thyme, cream cheese, red peppers, green peppers and yellow peppers. Pin for later!
How long does it take to make rasta pasta?
Make this yummy dish in 30 minutes and serve it as lunch or dinner. 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..
What can I use instead of shrimp in rasta pasta?
Sub another protein- Rasta Pasta is often made with shrimp, fish, or chicken. You can use any of those, or try something different if you like in place of the shrimp in this recipe. Use a different pasta- Penne works really well here, but you can try other pasta like fusilli, rigatoni, bucatini, or Fettuccine. You can even use gluten-free pasta.
What does rasta pasta look like?
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”. This easy shrimp rasta pasta recipe has quite a few variations. It can be made with shrimp, chicken, or just peppers as a vegetarian option.