This Creamy Jamaican Shrimp Rasta Pasta is a fun and colorful dish, featuring juicy shrimp tossed with pasta and a rich, creamy sauce. You’ll love the bright peppers that add a cheerful touch!
Every bite feels like a mini vacation to the islands. I love serving it with some garlic bread on the side—because who can say no to more yummy carbs? 🍞
Key Ingredients & Substitutions
Pasta: I like rigatoni for its ridges that hold the sauce well. However, if you don’t have rigatoni, penne or even fusilli works great too!
Shrimp: Fresh shrimp is best, but frozen shrimp can save the day. Just thaw them properly before cooking. If shrimp isn’t your thing, try chicken or even a mix of vegetables for a vegetarian option.
Heavy Cream: This adds richness, but to lighten it up, you can use half-and-half or coconut milk for a different flavor. Cream cheese also contributes to the creamy texture.
Jerk Seasoning: Nothing beats authentic Jamaican jerk seasoning! If unavailable, you can use a mix of paprika, garlic powder, and a pinch of cayenne for a DIY version. It won’t be exact, but it will still be tasty!
Vegetables: I love the colorful bell peppers for crunch and sweetness. If you only have one color, that’s fine! Spinach or kale is a fantastic addition, but you could swap in broccoli or zucchini.
How Do You Get the Perfectly Cooked Shrimp?
Cooking shrimp can be tricky, but it’s all about timing! You want them to be pink and just cooked through, which usually takes about 2 minutes per side. Overcooking will make them tough.
- Heat the olive oil before adding shrimp. This ensures a good sear.
- Do not overcrowd the pan. Cook in batches if needed to allow proper browning.
- Once they start to turn pink, flip them quickly. They’ll continue to cook from residual heat even when removed!
With these tips in hand, you’ll have beautifully cooked shrimp to complement your creamy dish. Enjoy cooking! 🌟
How to Make Creamy Jamaican Shrimp Rasta Pasta
Ingredients You’ll Need:
For the Pasta:
- 8 oz rigatoni or penne pasta
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil (for shrimp)
For the Sauce:
- 1 cup heavy cream
- 1/4 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
For the Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 Scotch bonnet or habanero pepper, finely chopped (optional, for heat)
Seasonings and Greens:
- 1 tsp Jamaican jerk seasoning
- Salt and black pepper, to taste
- 1/4 cup chopped fresh spinach or kale
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp butter
How Much Time Will You Need?
This delicious dish will take you about 30 minutes to prepare. In just a few quick steps, you’ll have a creamy, flavorful meal ready to serve!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a pot of salted water to a boil. Add the rigatoni or penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
2. Season the Shrimp:
In a bowl, toss the peeled and deveined shrimp with Jamaican jerk seasoning, along with a pinch of salt and black pepper. Make sure the shrimp are evenly coated with the seasoning.
3. Cook the Shrimp:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set them aside.
4. Sauté the Vegetables:
In the same skillet, add butter and let it melt. Then, add the diced onion, garlic, and bell peppers (red, yellow, and green). Sauté these veggies for about 4-5 minutes, until they are soft. If you’re using the Scotch bonnet pepper, you can add it now for some heat!
5. Make the Sauce:
Lower the heat to medium and stir in the cream cheese, allowing it to melt smoothly into the vegetables. Next, pour in the heavy cream and add the grated Parmesan cheese. Stir everything together and let it simmer for about 3-4 minutes, until the sauce thickens a bit.
6. Combine the Pasta:
Add the cooked pasta to the skillet, tossing to coat it well with the creamy sauce. If you’re using spinach or kale, stir that in now and let it wilt into the mix.
7. Add the Shrimp Back:
Gently return the shrimp to the skillet and mix everything together. Allow it to heat through for another 1-2 minutes.
8. Final Seasoning:
Give the dish a taste and adjust the seasoning with salt and black pepper if needed. You want it to be just right!
9. Serve It Up:
Remove the skillet from the heat, then sprinkle over the fresh cilantro or parsley. Serve your Creamy Jamaican Shrimp Rasta Pasta immediately, and enjoy the delightful flavors!
This dish is sure to impress—happy cooking! 🌺
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before using them. The best way to thaw shrimp is overnight in the refrigerator or by placing them in a sealed plastic bag and submerging in cold water for about 30 minutes.
How Spicy is This Dish?
The spiciness of this dish largely depends on the amount of Scotch bonnet or habanero pepper you use. If you prefer a milder flavor, feel free to omit the pepper or reduce the amount. You could also substitute with a milder pepper variety, like jalapeño.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the sauce ahead of time! Just cook it, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat it on the stovetop, adding a splash of cream if it thickens too much while cooling.
What’s the Best Way to Store Leftovers?
Store leftover Rasta Pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, stirring occasionally to ensure even heating and preventing it from drying out.