Creamy Jamaican Shrimp Rasta Pasta
This dish features spicy jerk-seasoned shrimp, sweet bell peppers, and a rich cream sauce, all tossed with pasta for a bold and colorful weeknight meal that feels restaurant-worthy.
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.
Notes
For a smoky flavor, add 1 tsp smoked paprika. For a vegetarian option, use pan-seared tofu instead of shrimp.