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This Jamaican Shrimp Rasta Pasta Recipe is so easy to make, full of flavor, and is ready in under an hour. Enjoy tender and juicy shrimp with each bite, tossed in a creamy Jerk Seasoned penne pasta.
Have you ever had a rasta pasta recipe? If not, you are in for a good surprise with the great taste of this creamy Jamaican-inspired shrimp penne pasta dish. It is simple, tasty, and packed with protein. Made with Jamaican Jerk Seasoning, full-fat coconut cream, bell pepper, onions, and parmesan cheese. It is the perfect weeknight dinner recipe that is made with healthier ingredients, that can be enjoyed without skipping on taste. A restaurant-style dish that will keep everyone happy and satisfied.
Why You should make this recipe
- Filling: This Rasta Pasta with coconut milk is so filling with lean protein and fiber. Will keep you satisfied for hours.
- Tasty: Packed with flavor, you will not be able to have enough of this Raspa pasta recipe. It is so delicious.
- Easy to make: Making this Shrimp Pasta is so easy and is ready in 40 minutes.
Rasta Pasta Ingredients
- Penne pasta: you may use any other pasta of your choice
- Jumbo shrimp peeled and deveined- use raw shrimp and not cooked.
- Seasonings: Jerk seasoning, smoked paprika, Kosher salt and pepper
- Olive oil: or you may use avocado oil
- Onion, white sweet onions
- Bell peppers, different colors, thinly sliced
- Garlic cloves: use fresh garlic instead of garlic powder
- Green onions, sliced
- Chicken stock: or vegetable stock
- Full-fat coconut cream: use the canned coconut cream
- Shredded Parmesan cheese: you may shred your parmesan or use store-bought.
How to make rasta pasta
Cook the pasta in salted water to al-dente according to package directions. Drain and run under cold water then set aside.
In a medium bowl, combine the shrimp with half of the jerk seasoning. Heat 1 tbsp of the oil in a large skillet over medium heat and saute the jerk shrimp for 3-4 minutes; Set aside.
To the same skillet add the remaining 1 tbsp oil and saute the veggies for 6-7 minutes. Stir in the green onions, jerk seasoning, minced garlic, and paprika. and continue to saute for 1 minute.
Add the stock and coconut milk and bring to a simmer. Allow the sauce to simmer for 10 minutes to thicken. Add the parmesan cheese, and stir until melted.
Add the drained pasta to the rasta pasta sauce stir to combine and heat up. Serve while warm and enjoy!
Recipe notes and tips
- If you do not want to use coconut cream, you may use heavy cream or a mix of milk with cream cheese.
- Cut down on the carbs by using lentil Pasta or Chickpea Pasta.
- Make sure you cook the pasta Al dente, as the pasta will continue to cooking later with the sauce.
- Use chicken breast or boneless and skinless chicken thighs instead of shrimp.
- Do use fresh garlic and not garlic powder. It will make the flavor of the recipe much better.
- If you happen to have Jamaican Jerk Seasoning handy, you may use that instead in place of all the seasonings mentioned. Especially if you have a spicy Jerk seasoning. Even better.
- You may cover the seasoned shrimp with a plastic wrap and let it marinate in the fridge for 30 minutes.
Storage and Reheating
- Storing: Store the leftover pasta in a sealed container in the fridge for up to 4 days. The shrimp pasta can be frozen for up to 2 months.
- Reheating: You may reheat this creamy Rasta Pasta Dish in the microwave for 1-2 minutes until it is heated through.
Frequently Asked Questions
Rasta Pasta is made of a creamy Jamaican jerk seasoning sauce called rasta pasta sauce, cooked with colorful bell peppers, pasta, and either shrimp or chicken.
Rasta pasta is a Jamaican-inspired dish that is typically made with colorful bell peppers, some sort of protein like shrimp or chicken, and a creamy sauce made with spicy jerk seasoning. It’s called “Rasta” pasta because of its bright colors reflecting the Rastafarian flag and culture. It has become a popular and flavorful pasta dish that has gained popularity in different parts of the world
Yes. Most Jamaican Jerk Seasonings have a kick of spice to them. Most will find it a bit on the spicy side.
Rasta Pasta is said to have originated in Jamaica. It was inspired by its colorful vibrant colors that reflect the colors of the Rastafarian Flag.
More Shrimp Recipes
- Creamy Tuscan Shrimp
- Garlic Butter Shrimp
- Creamy Garlic Shrimp Skillet
- Healthy Shrimp Scampi
- Zest Shrimp Avocado Pasta
- Easy Pesto Shrimp
- Easy Teriyaki Shrimp
- Cajun Shrimp Recipe
Pasta recipes you may like
- Creamy Tuscan Chicken Pasta
- Creamy Chicken Kale Pasta
- Taco Pasta Salad
- Crab Pasta Salad Recipe
- Salmon Pesto Pasta
- Simple Pesto Pasta
- Spinach and Mushroom Pasta
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Shrimp Rasta Pasta
Equipment
- Bowl
- skillet
Ingredients
- 12 oz penne pasta, or pasta of your choice
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp jerk seasoning, divided
- Kosher salt and pepper, to taste
- 2 tbsp olive oil, divided
- 1 medium onion, diced
- 2 bell peppers, different colors
- 4-6 garlic cloves, minced
- 4 green onions, sliced
- 2 tsp smoked paprika
- 1/2 cup chicken stock
- 15 oz full-fat coconut cream, one can
- 1/2 cup shredded Parmesan cheese
Instructions
- Cook the pasta in salted water to al-dente according to package directions.
- Drain and run under cold water then set aside.
- In a medium bowl, combine the shrimp with half of the jerk seasoning.
- Heat 1 tbsp of the oil in a large skillet over medium heat and saute the jerk shrimp for 3-4 minutes; Set aside.
- To the same skillet add the remaining 1 tbsp oil and saute the veggies for 6-7 minutes. Stir in the green onions, jerk seasoning, and paprika. and continue to saute for 1 minute.
- Add the stock and coconut milk and bring to a simmer. Allow the sauce to simmer for 10 minutes to thicken. Add the parmesan cheese, and stir until melted.
- Add the drained pasta to the sauce stir to combine and heat up.
- Serve while warm and enjoy!
Notes
- Any pasta of your choice. You may use lentil or chickpea pasta to cut down on carbs and add in more protein and fiber.
- Instead of shrimp, you may use chicken
- You may use avocado oil instead of olive oil.
- Store leftovers in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just fyi, a Rasta would NEVER eat shrimp. They consider it to be a scavenger and unclean. Rastas are vegetarians. A few will eat small finned fish, but nothing else. Might want to rename your recipe because it looks very tasty.
Ah! Good to know. Thanks for taking the time to let me know. Considering it.