I remember the first time I paired Caribbean heat with a silky cream sauce — the contrast felt electric. This Creamy Jamaican Shrimp Rasta Pasta blends spicy jerk-seasoned shrimp with sweet bell peppers and a rich cream sauce, all tossed with pasta for a bold weeknight meal that feels a little fancy. It’s fast, colorful, and great when you want something flavorful without a lot of fuss. If you like shrimp dishes with a sauce that clings to every bite, this one’s for you — similar creamy comfort shows up in dishes like Shrimp Francese.
What makes this recipe special
This dish hits several cravings at once: heat from jerk seasoning, creaminess from heavy cream, and bright crunch from three bell peppers. It’s a Caribbean twist on a pasta classic, turning ordinary weeknights into a small celebration.
- Quick: Ready in about 20–30 minutes from start to finish.
- Balanced: Protein, veg, and carbs all in one skillet.
- Crowd-pleasing: Kids and adults can enjoy it — reduce jerk for milder palates.
"Bold, creamy, and colorful — the perfect shortcut to a dinner that feels restaurant-worthy." — a reader review I’ve heard repeatedly
If you enjoy creamy pasta with a twist, you might also like how creaminess transforms gnocchi in this creamy gnocchi with spinach and feta.
The cooking process explained
Here’s the high-level flow so you know what to expect before you start:
- Boil the pasta until al dente and reserve a little pasta water.
- Season and sear the shrimp quickly so they stay tender.
- Sauté the bell peppers until just softened for texture.
- Add cream, reduce slightly, then toss in the pasta to coat.
The whole idea is quick, high heat for the shrimp and peppers, then gentle simmering for the sauce so it thickens but doesn’t break. Keep everything moving — shrimp overcook fast.
Key ingredients
- 8 oz pasta (penne, linguine, or shells work well)
- 1 lb shrimp, peeled and deveined
- 2 tbsp jerk seasoning (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient notes and swaps:
- Pasta: Use what you have. Short shapes hold sauce nicely; long pasta gives a different mouthfeel.
- Shrimp: Fresh or thawed frozen okay — see storage FAQ below.
- Jerk seasoning: Start with 2 tbsp, but taste and adjust. For milder heat, use 1 tbsp or a blend with brown sugar.
- Dairy swap: For a lighter sauce, try half-and-half, but it will be thinner. To stabilize a lighter cream, finish with a tablespoon of cream cheese or a slurry of cornstarch and water.
- For a gluten-free option, use GF pasta. If you prefer more veg, add sliced onions or a handful of spinach at the end.
For an entirely different creamy salad-style side, see this creamy Russian salad for inspiration.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- While the pasta cooks, toss the peeled and deveined shrimp with 2 tablespoons of jerk seasoning in a bowl. Make sure each shrimp is evenly coated.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1.5–2 minutes per side, until pink and just cooked through (about 3–4 minutes total). Remove shrimp to a plate — they’ll finish in the sauce.
- In the same skillet, add the sliced red, yellow, and green bell peppers. Sauté 2–3 minutes until slightly softened but still bright and crisp.
- Pour in 1 cup heavy cream and stir, bringing it to a gentle simmer. Scrape up any browned bits from the pan. Taste and season with salt and pepper. Let the cream reduce for 2–3 minutes until it thickens slightly.
- Return the shrimp to the skillet and add the drained pasta. Toss everything together, adding a splash of reserved pasta water if you need to loosen the sauce so it coats the noodles evenly.
- Serve hot. Garnish with chopped fresh parsley and an extra grind of black pepper.
Pro tip inside the steps: don’t overcook shrimp — pull them when they’re just opaque and pink. They’ll remain juicy when mixed into the warm sauce.
Best ways to enjoy it
- Plate in a shallow bowl and top with chopped parsley and a lemon wedge for brightness.
- Pair with a crisp green salad or roasted plantains to echo Caribbean flavors.
- For wine: a chilled Sauvignon Blanc or a light rosé balances the creamy heat.
- Add a crusty baguette or garlic bread to mop up the sauce.
If you want another creamy main to rotate through weeknights, check this rich creamy pork chops over dirty rice for inspiration on comfort flavors and plating.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 2 days. Seafood-forward dishes are best eaten sooner rather than later for safety and texture.
- Freezing: I don’t recommend freezing this dish — cream sauces can separate and shrimp can get rubbery.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Microwaving works in short bursts, stirring in between.
- Food safety: Keep cooked shrimp refrigerated within two hours of cooking. Reheat to 165°F (74°C) if you’re concerned about safety.
Pro chef tips
- Use high heat to sear the shrimp quickly; this prevents them from steaming and getting rubbery.
- Don’t toss the pasta immediately into the sauce without a little pasta water. The starchy water helps the cream cling to noodles.
- If your sauce looks too thin after adding pasta, reduce it a minute longer or whisk in a teaspoon of cornstarch dissolved in cold water.
- For an extra layer of flavor, finish with a small knob of butter off the heat for sheen and richness.
- Taste as you go: jerk seasonings vary widely in salt and heat, so adjust carefully.
Creative twists
- Make it smoky: add 1 tsp smoked paprika or use smoked sausage slices with the shrimp.
- Vegetarian: swap shrimp for pan-seared tofu or roasted chickpeas and use vegetable broth to thin the sauce.
- Coconut cream: replace heavy cream with full-fat coconut milk for a more Caribbean-forward, dairy-free take (reduce simmer time to avoid separation).
- Extra veg: stir in halved cherry tomatoes at the end for acidity and color.
Common questions
Q: Can I use frozen shrimp?
A: Yes — thaw completely in the fridge overnight or under cold running water in a sealed bag. Pat dry before seasoning to ensure proper searing.
Q: How spicy will this be with 2 tbsp of jerk seasoning?
A: Heat depends on the blend. Start with 1 tbsp if you’re unsure, then add more. You can always add hot sauce at the table for heat lovers.
Q: Can I make this ahead of time?
A: Partially — cook the pasta and shrimp, then cool and store separately. Reheat gently and toss with fresh cream to refresh the sauce. Avoid fully assembling more than a few hours ahead.
Q: Is this safe to eat the next day?
A: Yes, if stored properly in the fridge and eaten within 48 hours. Reheat to steaming hot and consume promptly.
Q: What pasta shape is best?
A: Penne, farfalle, or shells hold sauce well. Long pasta like linguine also works if you prefer a different texture.
Conclusion
If you want another take on Shrimp Rasta Pasta to compare techniques and seasoning levels, see this detailed Shrimp Rasta Pasta Recipe from The Glam Kitchen. For a creamy Jamaican-style pasta with slightly different proportions and presentation, this version at Orchids + Sweet Tea offers a useful reference.
Creamy Jamaican Shrimp Rasta Pasta
Ingredients
Pasta and Shrimp
- 8 oz pasta (penne, linguine, or shells) Use what you have; short shapes hold sauce nicely.
- 1 lb shrimp, peeled and deveined Fresh or thawed frozen okay.
Seasoning and Sauce
- 2 tbsp jerk seasoning Start with 2 tbsp, adjust for milder heat.
- 1 cup heavy cream For a lighter sauce, try half-and-half.
- 2 tbsp olive oil
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- Fresh parsley for garnish
Instructions
Preparation
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set pasta aside.
- While the pasta cooks, toss the peeled and deveined shrimp with 2 tablespoons of jerk seasoning in a bowl, ensuring each shrimp is evenly coated.
Cooking
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 1.5–2 minutes per side, until pink and just cooked through. Remove shrimp to a plate.
- In the same skillet, add the sliced bell peppers. Sauté for 2–3 minutes until slightly softened but still bright and crisp.
- Pour in the heavy cream and bring it to a gentle simmer. Scrape up any browned bits from the pan. Taste and season with salt and pepper. Let the cream reduce for 2–3 minutes until it thickens slightly.
- Return the shrimp to the skillet and add the drained pasta. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Serving
- Serve hot, garnished with chopped fresh parsley and an extra grind of black pepper.