This Rasta Pasta is a Caribbean take on a traditional Italian dish made better with bold Jamaican flavours. Imagine succulent shrimp coated in Jamaican Jerk seasoning, sautéed with aromatic garlic and ginger, and then tossed with penne pasta in a luscious rasta pasta sauce.
This one-pan wonder comes together in under 30 minutes, making it the perfect choice for a satisfying pasta dinner on a busy weeknight. Pair this shrimp rasta pasta with some garlic bread and see how beautifully it soaks up every bit of that savoury sauce.
What is Rasta Pasta?
If the term seems new, "Rasta" originates from Rastafarian culture, which significantly influences the use of colourful vegetables (red, yellow, and green bell peppers) and bold, spicy flavours in this dish. The dish typically features pasta, often penne, as the perfect blank canvas for the rich, creamy sauce infused with jerk seasoning—a spicy, aromatic blend of allspice, thyme, onion powder, garlic powder, and cayenne pepper.
Colourful bell peppers and protein accompany the recipe, adding visual appeal and hearty elements. You can add any protein of choice, with shrimp and shredded chicken breast being the most popular. However, considering the broad versatility of this rasta pasta recipe that welcomes bacon, salmon, lobster, beef, and even oxtails, there's nothing wrong with trying each variation until you find the best one. And please remember to share in the comments when you do!
Jamaican Rasta Pasta Ingredients
Shrimp – Peeled and deveined, shrimp is the star protein in this pasta recipe, adding a sweet and succulent element to the dish.
Penne Pasta – Penne holds onto the creamy sauce, providing a firm and satisfying bite. Feel free to use your favourite pasta type, whether short-cuts like rigatoni or long-cut like pappardelle or linguine.
Jerk Seasoning – This blend of allspice, thyme, onion powder, garlic powder, and cayenne pepper gives the dish its bold, spicy Caribbean flair.
Salt and Pepper – Essential for enhancing all the other flavours in the dish.
Bell Peppers – Cut into julienne strips; these peppers add vibrant colour, sweetness, and crunch.
Small Onions – Provide a savoury base and sweetness when sautéed.
Garlic Cloves – Adds aroma and depth of flavour.
Green Onions – Offer fresh, sharp flavour and nice colour.
Ginger Paste or Grated Ginger – Brings a subtle warmth to the pasta sauce.
Thyme – Adds a woody, earthy note that complements the jerk seasoning.
Heavy Cream – Forms the base of the creamy sauce, adding richness and texture.
Parmesan Cheese – Melts into the sauce, providing savoury depth.
Broth – Helps thin out the sauce while adding flavour. Chicken or vegetable broth works well.
Cooking Oil – Used for sautéing vegetables and shrimp. Olive oil or vegetable oil works well.
How to Make Jamaican Rasta Pasta
- Prepare the Pasta
Cook the pasta for 8-10 minutes or according to the package instructions. Take it out when it is still firm because it will cook more in the sauce as you make the rasta pasta.
Transfer the pasta to a strainer and rinse with cold water to prevent clumping. Set aside.
- Season and Cook the Shrimp
Toss and coat the shrimp with jerk seasoning, salt, and pepper.
Add 2 tablespoons of oil to a large pot over medium heat. Sear each side of the shrimp for 2-3 minutes until fully cooked. Remove and set aside.
- Make the Rasta Pasta Sauce
In the same pot, add more oil if necessary. Sauté the onion and garlic for 2 minutes.
Add the bell peppers, thyme, green onion, ginger, Jamaican jerk seasoning, salt, and black pepper. Stir-fry until the peppers soften.
Add the heavy cream, parmesan cheese, broth, and chilli flakes. Stir to combine and simmer for a few minutes until the sauce thickens.
- Combine Pasta, Shrimp, and Sauce
Add the cooked pasta and shrimp to the sauce. Stir until well coated with the creamy sauce.
Garnish with chopped parsley or green onions, and serve.
Rasta Pasta Recipe Tips
Perfectly Searing Shrimp: Pat dry your shrimp before seasoning and searing. This helps them develop a nice crust. Cook them in a single layer in the pan to avoid overcrowding and to ensure even cooking and a nice sear.
Balancing the Creaminess: Heavy cream and parmesan cheese create a rich and creamy sauce. If it is too thick, you can thin it out with more broth. Conversely, if it’s too thin, let it simmer longer to thicken.
Adjusting the Spice Level: Adjust the amount of jerk seasoning and chilli flakes to control the heat level. If you prefer a milder dish, use less jerk seasoning and skip the chilli flakes. If you want it to be super fiery, add Scotch Bonnet peppers.
Adding Extra Veggies: Boost the nutritional value and flavour of your Rasta Pasta by adding extra vegetables. Mushrooms, zucchini, spinach, or cherry tomatoes can be delicious additions. Sauté them with bell peppers for a well-rounded dish.
Make it Dairy-free: Sub heavy cream for full-fat coconut milk and omit parmesan cheese for a dairy-free Rasta Pasta recipe.
Frequently Asked Questions
Yes, you can make vegan Rasta Pasta. Use a plant-based protein like tofu, substitute heavy cream for coconut milk, and use vegan cheese.
Shrimp is cooked when it turns pink and opaque, usually 2-3 minutes per side. Be careful not to overcook the shrimp, which can become tough and rubbery.
Leftover rasta pasta can be stored in an airtight container in the refrigerator for 3 days. When reheating, add a splash of cream or broth to restore the sauce’s creamy texture.
You can use pastas like fettuccine and rotini but the most common pasta to use is penne.
It is served as it is or accompanied by salad or bread.
No. The pasta contains wheat. You can use gluten-free pasta noodles.
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Rasta Pasta
Ingredients
To Season the Shrimps
- 1 lb Jumbo shrimps peeled and deveined
- 1 tablespoon Jerk seasoning
- Pinch Salt and Pepper to taste
For The Rasta Pasta
- 350g Penne pasta
- 1 lb Shrimps peeled and deveined
- 1 cup Heavy Cream
- ½ cup Parmesan cheese grated
- 1 Red bell pepper julienne cut
- 1 Green bell pepper julienne cut
- 1 Yellow bell pepperr julienne cut
- 1 small Onion chopped
- 2 tablespoon Jerk Seasoning
- 3 Garlic cloves minced
- ½ cup Broth
- 2 Green onion chopped
- 2 teaspoon Chilli flakes optional
- 1 teaspoon Ginger paste or grated
- 2 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- Cooking oil
Instructions
- Cook pasta for 8 to minutes or according to the instructions on the package. Take it out when it is still firm because it will cook more as you make the rasta pasta.
- Transfer to a strainer and pour cold water over it so the pasta doesn't clump up.
- Toss and coat the shrimps with the jerk seasoning, salt and pepper.
- Add 2 tablespoon oil to a pot over medium heat and sear each side of the shrimps for 2-3 minutes till fully cooked, Remove and set aside.
- You can add more little oil to the pot if you need it. Sauté the onion and garlic for 2 minutes. Add the peppers, thyme, green onion, ginger, jerk seasoning, salt and black pepper. Stir fry until the peppers slightly soften.
- Add the heavy cream, cheese, broth and chilli flakes. Stir to combine. Simmer for few minutes until the sauce thickens.
- Add the cooked pasta and shrimp. Stir until well coated with the creamy sauce.
- Garnish with chopped parsley or green onion.
Keshawn Mahers
Another Caribbean delicacy.
Another tasty one indeed.