Looking for a new and different pasta dish? I have you covered! Creamy Jerk Shrimp Pasta, or rasta pasta is a quick pasta dish that is brimming with caribbean flavors. With succulent jumbo shrimp and bell peppers in a creamy, spicy sauce, this pasta dish is sure to impress.
I'm a sucker for all things jerk seasoned. I really can't get enough. Growing up near Chicago with an awesome food scene, means I have been privy to some awesome authentic jerk chicken and other jamaican dishes. I am hooked!
We love this Jerk Chicken Instant Pot Recipe, and now it's time to enjoy jamaican jerk seasoning in a new way- with a delicious jamaican shrimp pasta.
Looking for more spicy pasta dishes to try? Some of our favorites are Creamy Gochujang Pasta, Spicy Vodka Sauce Pasta, and Spicy Chicken Pasta.
What is Rasta Pasta?
Rasta pasta is a jamaican inspired pasta dish that generally includes 3 colors of bell peppers, jerk seasoning, and a cream sauce. It can be served with or without meat, but often is made with chicken.
This is a jerk shrimp rasta pasta recipe, but you could easily sub in cut up chicken if you prefer.
Rasta Pasta Ingredients
- Shrimp: I recommend using large or jumbo shrimp with the shells off. You can have the tail on or off. I prefer to leave the tails on because I think it makes for a prettier presentation, however the dish is easier to eat with the tails off.
- Jerk Seasoning: I swear by Walkerswood jamaican seasoning. I use the Hot and Spicy one, but they have mild available as well. It is a concentrated rub, paste-like in consistency, that is full of jerk flavor. If you cannot find it, dry jerk seasoning would work as well.
- Bell Peppers- Use a variety of colors or whatever you have! Rasta pasta is known for having green, red, and yellow peppers, reminiscent of the rastafarian flag.
- Jalapeno Pepper- We like things spicy, and adding in minced jalapeno gives a nice extra kick to the dish.
- Garlic- I like adding a bit of garlic to the shrimp marinade for extra concentrated garlic flavor.
- Heavy Cream- This is what makes the creamy sauce. For a slightly lighter version, you could use half and half, but the sauce won't be as thick. For a dairy free option, full fat coconut milk would work well.
- Chicken Stock- This will help create the sauce as well. If you have fish stock or shrimp stock, that would also be excellent.
- Parmesan Cheese- Use freshly grated if you can, it melts better.
- Oil and Butter- A mix of the two works great for this sauce. You can cook at higher heat with the oil, and the butter adds a delicious taste. I like avocado oil or another neutral oil.
- Pasta- Any pasta will work! Penne pasta, rigatoni, even long pasta like linguine.
See recipe card below for full list of ingredients and their measurements.
How to Make Shrimp Rasta Pasta
Step 1. In a medium sized bowl, combine shrimp, 1.5 tablespoons of jerk seasoning, paprika, and oil. Place in the fridge and allow to marinate for 30 minutes.
Step 2. Cook pasta according to the packaging instructions, reserving ½ cup of pasta water before draining the rest to use in the sauce. While the pasta is cooking, heat remaining oil in a large skillet over medium heat. Add marinated shrimp, and cook through, about 3 minutes per side.
Step 3. Remove shrimp from the pan and set on a plate to the side.
Step 4. To the same pan, add butter. Add sliced bell peppers. Saute for 2-3 minutes.
Step 5. Add in the diced jalapeno and cooking 1 additional minute. Add green onions and stir to wilt. Add chicken stock to deglaze the pan and scrap up anything stuck to the bottom.
Step 6. Reduce heat to low and add heavy cream and parmesan cheese and stir. Simmer for 5 minutes to reduce and allow sauce to thicken. Add pasta water, a little bit at a time, if needed.
Step 7. Add cooked pasta and stir to coat.
Step 8. Add shrimp back to the pan and serve.
Recipe Tips
Shrimp cook up quickly. You will know they are done when they turn from gray to pink and opaque.
To make this dish more on the milder side, use mild jerk seasoning and omit the diced jalapeno.
Storage and Reheating
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the microwave or in a pan on the stove. The pasta will continue soaking up the sauce, so the dish may be drier upon reheating.
Freezing: Because this jerk shrimp pasta is made with a cream sauce, I don't recommend freezing.
Do you love shrimp pasta as much as I do? Next you may want to try Instant Pot Shrimp Scampi, Shrimp Scampi without Wine, or Creamy Shrimp with Zucchini Noodles.
Did you enjoy this Jerk Shrimp Pasta? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Jerk Shrimp Pasta
Ingredients
- 1 lb. Jumbo shrimp without shells
- 3 tbsp. Jerk Seasoning divided
- 4 Garlic cloves minced
- 1 tsp. paprika
- 2 tbsp. Oil divided
- 1 tbsp. Butter
- 3 Bell Peppers sliced
- 1 Jalapeno Pepper small dice
- 2 green onions sliced
- 1 cup Heavy Cream
- ½ cup Chicken Stock
- 1 cup Parmesan Cheese freshly grated
- 1 lb Pasta cooked with ½ cup of pasta water reserved
Instructions
- In a medium sized bowl, combine shrimp, 1.5 tablespoons of jerk seasoning, paprika, and oil. Place in the fridge and allow to marinate for 30 minutes.
- Cook pasta according to the packaging instructions, reserving ½ cup of pasta water before draining the rest to use in the sauce.
- While the pasta is cooking, heat remaining oil in a large skillet over medium heat. Add marinated shrimp, and cook through, about 3 minutes per side.
- Remove shrimp from the pan and set on a plate to the side.
- To the same pan, add butter.
- Add sliced bell peppers. Saute for 2-3 minutes before adding in the diced jalapeno and cooking 1 additional minute.
- Add green onions and stir to wilt.
- Add chicken stock to deglaze the pan and scrap up anything stuck to the bottom.
- Reduce heat to low and add heavy cream and parmesan cheese and stir. Simmer for 5 minutes to reduce and allow sauce to thicken. Add pasta water, a little bit at a time, if needed.
- Add cooked pasta and stir to coat.
- Add shrimp back to the pan and serve.
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