This Jamaican Shrimp Rasta Pasta has been one of those dishes that instantly brings warmth and laughter to the table. I first created it on a rainy spring evening when I wanted something comforting but bright; the pantry held pasta and cream, and the fridge had a stash of frozen shrimp and colorful bell peppers. I reached for a jar of fiery jerk sauce and the combination immediately transported me back to a small beachside stall I visited years ago where spices and cream met in the most unexpected, delightful way. The first time my family tried it, my partner closed their eyes mid-bite and asked for the recipe before the plate was even empty. What makes this dish special is the contrast: the bold, smoky-sweet heat from jerk seasoning married with a silky, cheesy sauce and tender shrimp. The bell peppers add crunch and visual pop, while the green onions bring an oniony brightness that keeps the cream from feeling heavy. It’s quickly become my go-to when I want to impress without spending all night in the kitchen—yet it tastes like something you’d get at a restaurant. I love its balance of textures, the way the shrimp remain springy and not rubbery, and how the sauce clings to every penne tube.

Ingredients

• Large shrimp (about 14 oz): Look for peeled and deveined shrimp, size large (roughly 16/20). Fresh is great, but frozen-thawed shrimp work perfectly; pat dry to ensure proper sear.
• Penne pasta (about 12 oz): Use good-quality dried penne for texture that holds sauce; whole-wheat or gluten-free penne can be substituted if needed.
• Jerk sauce (4 tbsp total): Choose a balanced brand: spicy but with brown sugar or mango notes for depth. Use 2 tablespoons for marinating and 1 tablespoon in the sauce—reserve the rest to serve on the side.
• Adobo seasoning (1.25 tsp total): Adds savory depth; split between marinade and sauce. If your adobo is salty, reduce added salt elsewhere.
• Garlic (2 cloves crushed) and garlic seasoning (1/4 tsp): Fresh garlic is aromatic and essential; garlic powder/seasoning boosts background flavor.
• Onion powder (1/4 tsp) and paprika (2 tsp): Paprika contributes mild smokiness and color—smoked paprika is a lovely option for more depth.
• Bell peppers (1/2 each of yellow, red, green): Using three colors brings sweetness, crunch, and a classic Rasta palette; dice fairly small for even cooking.
• Green onions (3): Slice on the bias for visual appeal and a fresh bite to finish the dish.
• Heavy cream (3 cups): Full-fat cream gives the sauce its silky texture; for lighter results try a 1:1 mix of half-and-half and cream, reducing simmering time to avoid curdling.
• Parmesan, mozzarella, cheddar (each 1/2 cup): A trio of cheeses creates umami, melt, and body—grate fresh parmesan for best flavor.
• Cooking oil: A neutral oil with a high smoke point like canola or avocado oil is ideal for searing shrimp.

Instructions

Step 1 - Marinate Shrimp: In a medium bowl, combine about 14 oz cleaned, deveined shrimp with 2 tablespoons of jerk sauce and 1/4 teaspoon adobo seasoning. Toss until evenly coated, cover, and refrigerate for 10 minutes. This short marination time seasons the shrimp without breaking down their texture. Step 2 - Cook Pasta: Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts). Add 12 oz penne and cook for 10–12 minutes until al dente. Reserve a cup of pasta water before draining; it can loosen the sauce if needed. Step 3 - Sear Shrimp: Heat 1–2 tablespoons oil in a large skillet over medium-high. Add marinated shrimp in a single layer; cook 3–4 minutes per side until opaque and lightly browned—watch closely to avoid overcooking. Remove and set aside briefly; they will finish in the sauce. Step 4 - Sauté Vegetables: In the same pan with shrimp juices, add crushed garlic, chopped yellow, red, and green bell peppers, and sliced green onions. Sauté 2–3 minutes until fragrant and peppers soften slightly but remain crisp. Scrape browned bits to capture extra flavor. Step 5 - Build the Sauce: Pour 3 cups heavy cream into the pan. Add 1/2 teaspoon adobo seasoning, 1 tablespoon jerk sauce, 2 teaspoons paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic seasoning. Stir, reduce heat to low, and simmer gently for about 5 minutes until the sauce thickens slightly. Avoid a rolling boil to prevent splitting. Step 6 - Add Cheeses: Lower heat and add 1/2 cup shredded mozzarella, 1/2 cup grated parmesan, and 1/2 cup shredded cheddar. Stir continuously until fully melted and the sauce is smooth—if too thick, add reserved pasta water by the tablespoon to achieve desired consistency. Step 7 - Combine and Finish: Return cooked penne and seared shrimp to the pan. Toss to coat, simmer on low for several minutes to let flavors meld, and taste for seasoning—adjust with salt, pepper, or an extra splash of jerk sauce. Serve hot, garnished with extra green onions if desired.

Storage Tips

Cool leftovers quickly and store in airtight containers in the refrigerator for up to three days. If you plan to freeze, separate the sauce from the pasta and shrimp when possible to preserve texture; freeze in shallow, labeled containers for up to one month. When reheating, warm gently on low with a splash of cream, milk, or reserved pasta water to re-emulsify the sauce and prevent separation. Avoid overheating, which causes the dairy to break and the shrimp to toughen.

Ingredient Substitutions

For a lighter version, substitute half-and-half for heavy cream and reduce simmering time to avoid curdling; expect a thinner sauce. Use cooked shredded chicken or firm tofu in place of shrimp for a non-shellfish option. Swap penne for rigatoni, fusilli, or a gluten-free variety if necessary—adjust cooking times accordingly. If you prefer smoky depth without heat, use smoked paprika and cut back on jerk sauce or choose a milder jerk paste.

Serving Suggestions

Serve this over hot pasta with extra grated parmesan and a squeeze of lime for brightness. Pair with a simple green salad dressed with citrus vinaigrette to cut richness, or roasted plantains and a side of steamed broccoli for a fuller Caribbean-inspired plate. Garnish with chopped cilantro or extra green onions for freshness and visual contrast. For entertaining, present in a large shallow bowl so guests can help themselves.

Cultural Background

Rasta pasta draws inspiration from Jamaican flavors—particularly jerk seasoning, a fiery blend rooted in Jamaican barbecue traditions that combine allspice, scotch bonnet chiles, garlic, and warming spices. The concept of adding a creamy base to bold island spices is a more modern, cross-cultural twist that brings Caribbean heat to an Italian-heritage format. It’s a great example of how immigrant and fusion cuisines evolve to create new comfort foods that feel both familiar and adventurous.

Seasonal Adaptations

In summer, use fresh garden peppers and add charred corn kernels or diced mango for a sweet contrast. In winter, substitute roasted red peppers from a jar and add a handful of sautéed kale or spinach for color. For holiday gatherings, increase the warmth with extra smoked paprika and a splash of rum in the sauce for a grown-up twist—reduce heat slightly to keep it approachable for all ages.

Meal Prep Tips

To meal-prep, cook pasta slightly under al dente and portion with sauce and shrimp in individual containers. Store sauce separately from pasta if possible to prevent sogginess. Reheat in a skillet over low heat, stirring in a tablespoon of cream or milk per serving to restore silkiness. Label containers with date and contents; they’ll last about three days refrigerated and make busy weekday dinners effortless.

Whether you’re serving this for a cozy family dinner or bringing it to a potluck, Jamaican Shrimp Rasta Pasta delivers big flavor with little fuss. It’s a reminder that adventurous sauces and everyday pantry staples can combine to make something memorable—give it a try and make it your own.