Creamy Jamaican Shrimp Rasta Pasta Recipe

Spice up your weeknight dinner routine with this mouthwatering Rasta Pasta recipe that’s as vibrant and flavorful as it is easy to make! Picture this: tender shrimp tossed in jerk seasoning, nestled among colorful peppers, all smothered in a dreamy coconut cream sauce—talk about a delicious escape to the Caribbean!

I adore the bold, bright flavors of this creamy Jamaican shrimp Rasta pasta. My recipe takes the Jamaican classic—which is often served over rice—and makes it into a pasta dish worthy of any Italian chef.

I use jerk-seasoned shrimp for the main protein, ensuring that the meal has a fiery kick to go with the colorful, bell pepper-studded sauce. Heavy cream, coconut milk, and Parmesan cheese are the culprits behind the sauce that ensures this meal is as rich and satisfying as it is brightly flavored.

I serve my version of the dish over fettuccine.

Ingredients

• Fettuccine pasta: Rich in carbohydrates, provides energy and texture.
• Shrimp: High in protein, low in fat, adds a seafood flavor.
• Jerk seasoning: A spicy mix, adds heat and complexity.
• Bell peppers: Source of vitamins, colorful, adds sweetness.
• Garlic: Aromatic, boosts flavor, contains antioxidants.
• Heavy cream: Adds richness and smoothness to the sauce.
• Coconut milk: Creamy, adds tropical flavor and smooth texture.
• Parmesan cheese: Savory, adds depth and umami notes.
• Black pepper: Pungent, enhances overall flavor.
• Thyme: Earthy herb, adds fragrance and mild spice.

Ingredient Quantities

• 12 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 1 tablespoon jerk seasoning
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup coconut milk
• 1 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 tablespoon chopped fresh parsley, for garnish
• 1 lime, cut into wedges, for serving

How to Make this

1. Prepare the fettuccine according to the package directions in a large pot of salted boiling water until the pasta is al dente. Drain and set aside.

2. In a medium bowl, combine shrimp, olive oil, and jerk seasoning. Toss until shrimp are evenly coated.

3. In a large skillet, heat the leftover 1 tablespoon of olive oil over medium-high heat. Toss in the shrimp and let them cook undisturbed for about 2 minutes, until they’ve turned pink on one side. Then, flip the shrimp and let them cook for another 2 minutes on the other side.

4. In the same skillet, add the red, yellow, and green bell peppers. Sauté for about 4-5 minutes until the peppers are tender.

5. To the skillet, add minced garlic and continue to sauté for another minute until the delicious aroma fills the room.

6. Add the thick cream and the coconut milk, stirring them into the mixture. Heat it to a gentle simmer.

7. Combine the following ingredients in the saucepan: Parmesan cheese, salt, freshly ground black pepper, dried thyme, and paprika. Allow the sauce to simmer for about 3-4 minutes, stirring occasionally, until it slightly thickens.

8. Put the shrimp back in the skillet and toss to coat them in the sauce. Let the shrimp simmer in the sauce for an additional 2 minutes and heat them up.

9. Place the fettuccine, after it has been boiled and drained, in the skillet, and then toss to ensure that the pasta is wonderfully coated with the sauce and vibrant vegetables.

10. Rasta Pasta is best served piping hot and garnished with parsley to give it an authentic touch. For an added kick of flavor, I like to serve it with fresh lime. The time it takes to zest a lime can be easily converted into time spent enjoying this next dish.

Equipment Needed

1. Large pot
2. Medium bowl
3. Large skillet
4. Colander
5. Measuring spoons
6. Measuring cups
7. Knife
8. Cutting board
9. Wooden spoon or spatula
10. Tongs
11. Grater (for Parmesan cheese)
12. Lime zester (optional, for serving)
13. Serving plates or bowls

FAQ

• Can I use a different type of pasta?Absolutely, you can use any pasta you fancy, like penne or linguine, but fettuccine is optimal for creaminess.
• Is there a substitute for jerk seasoning?If jerk seasoning cannot be found, a quick blend can be made using allspice, thyme, cinnamon, nutmeg, and a bit of cayenne pepper.
• Can I make it less spicy?To lessen the heat, use decremented amounts of jerk seasoning and adjust to your taste.
• Is it possible to make this dish dairy-free?Indeed, you are able to replace the heavy cream with additional coconut milk or a nondairy alternative.

  You may use more coconut milk or a nondairy alternative in the following amounts:

  • 1 cup instead of 1 cup of heavy cream

  • 3/4 cup instead of 3/4 cup of heavy cream

  • 1/2 cup instead of 1/2 cup of heavy cream

  • 1/4 cup instead of 1/4 cup of heavy cream

• Can I prepare the dish without shrimp?Of course, you can use chicken instead or keep it vegetarian by using more vegetables.
• How can I store leftovers?Refrigerate leftovers in a container that seals tight for no longer than 3 days. Reheat slowly, in a gentle manner, on the stovetop.
• What can I use instead of Parmesan cheese?Nutritional yeast or a vegan Parmesan can be used as a substitute for a non-dairy option.

Creamy Jamaican Shrimp Rasta Pasta Recipe Substitutions and Variations

Fettuccine pasta can be replaced with penne or linguine, which offer a different texture. However, these are not the only alternatives. You can also use these four pastas instead:
Jerk seasoning: If you’d like a different spice blend, use Cajun seasoning or a mix of paprika and cayenne pepper.
Heavy cream: Replace with half-and-half for a lighter alternative.
Coconut milk. You can substitute it with almond milk or standard milk. Keep in mind, though, that it will definitely alter the flavor.
Parmesan cheese: Use Pecorino Romano for a slightly sharper taste.

Pro Tips

1. Season the Pasta Water Adding a generous amount of salt to the boiling water when cooking the fettuccine enhances the pasta’s flavor and complements the rich sauce.

2. Control the Heat for the Sauce When adding the heavy cream and coconut milk, reduce the heat to low or medium-low. This prevents the dairy from curdling and ensures a smooth, creamy sauce.

3. Customize the Spice Level Adjust the amount of jerk seasoning based on your heat preference. If you prefer a spicier dish, consider adding a pinch of cayenne pepper or a chopped chili.

4. Retain Pasta Water Reserve about a cup of the pasta cooking water before draining. This starchy water can be added to the sauce if it needs thinning or if you want a silkier texture.

5. Layered Garnishing Combine chopped parsley with lime zest for a fresh, zesty garnish that intensifies the final flavor of the dish while adding visual appeal.