This one pan Rasta Pasta with Shrimp Recipe is creamy, a little spicy, and so delicious. A little taste of the islands in your own kitchen!
My version of this deceptively simple Shrimp Rasta Pasta gets its spice from jerk seasoning and a single Scotch bonnet pepper, which we simply pierce and cook with the veggies, then remove before serving.
The colorful bell peppers and green onions add texture and freshness to the dish. You could swap salmon for the grilled jerk shrimp or omit the seafood and make a vegetarian pasta entree.
Refrigerate leftovers, and either reheat or eat them cold the next day. Like most pastas, this is a dish that gets better with a little time.
What you'll need to make this recipe:
Before we get to the step by step directions, a few notes about the ingredients:
Pasta: The pasta shape is open to modification. Penne pasta is the traditional shape for Rasta pasta, but I love rigatoni, so I tweaked this to my preference and you should feel free to do the same. If using a different shape, be sure to adjust your cooking time according to package directions.
Veggies: the recipe calls for a traditional mix of peppers, green onion and fresh garlic, but feel free to use the combination that suits you.
Seasoning: since store-bought seasoning mixes will come in varying spice levels, feel free to taste and adjust the seasoning level and salt in your pasta before serving.
Full ingredient list and measurements included in the printable recipe card below.
Step by step instructions:
1. Cook pasta
To begin, cook dried pasta 2 minutes less than package instructions. Reserve Ā½ cup of the cooking water and drain the pasta. Set aside.Ā
2. Cook shrimp
While pasta is cooking, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil, the cleaned and deveined shrimp, and 1 tablespoon jerk seasoning. SautƩ until just cooked through - about 3-4 minutes. Remove shrimp from pan and return the pan to heat.
3. Cook vegetables
Add 2 tablespoons olive oil, diced green, red and yellow bell peppers, along with Ā½ teaspoon of black pepper and the sprig of thyme, if using. Cook for about 3 minutes, until vegetables are softened.
Reduce heat to medium and add diced green onions, garlic, and one pierced scotch bonnet pepper. Cook another 2 minutes.
4. Build creamy sauce
Pour stock, heavy cream and jerk seasoning into the pan and cook for another 2 minutes, tossing to coat all of the vegetables and heat the sauce.
Remove thyme and scotch bonnet pepper.
5. Add pasta and shrimp
Add the al dente pasta into the pan and toss to coat, heating the pasta through. Then add the parmesan cheese. Toss again to coat.
Taste and adjust seasoning. Add a few tablespoons of reserved pasta water if you want a saucier dish.
6. Garnish and serve
Top the pasta with jerk-spiced shrimp. Serve with diced scallions, additional grated parmesan and a sprinkle of jerk seasoning.
Hungry for more delicious pasta?
FAQs and Serving Suggestions:
Jerk-spiced salmon fillets or chunks would be a lovely addition to the top of this easy recipe. If you're cooking for non-pescatarians, jerk-rubbed chicken breasts grilled and sliced over the pasta would be the perfect dinner on a busy weeknight.
With the pepper-to-pasta ratio being just about even, you could consider this a one-pan dinner. But if you're looking for a fresh vegetable side, Mediterranean Tossed Salad would add just the tangy crunch that you're looking for.
You sure can. Opt for vegan parmesan and vegetable broth, then use coconut milk in place of the heavy whipping cream. All are common modifications to this classic Jamaican dish.
This recipe produces a flavorful, but not super-spicy dish. Most varieties of jerk seasoning carry some form of red pepper, but it is not overwhelming. So if you're looking to turn up the heat, dice your scotch bonnet pepper and add it to the pan of sauteed bell peppers. A half teaspoon of ground cayenne pepper or red pepper flakes would also give you a spicy dish.
The original version of āRasta Pastaā was invented in Jamaica by chef Lorraine Washington in 1985. It has evolved somewhat, but the key to the name appears to be the Rasta colors: green, yellow and red which prompted the name āRasta Pastaā. You are bound to come across it on a menu at a Caribbean restaurant with variations in the choice for pasta, protein, and vegetables.
To store, transfer cooked pasta to an airtight container and keep in the refrigerator for up to 3 days. To reheat, pop in microwave with a few tablespoons of stock (or in small saucepan) and heat gently until warmed through.
Best Shrimp Rasta Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
1 pound medium-large shrimp, cleaned and deveined
2 Ā½ tablespoons Jamaican jerk seasoning
Ā½ teaspoon smoked paprika
Ā½ teaspoon black pepper
1 pound rigatoni or other short pasta
3 tablespoons olive oil
Ā½ cup green onion, diced
Ā¾ cup green bell pepper, cut in large dice
Ā¾ cup red bell pepper, cut in large dice
Ā¾ cup yellow bell pepper, cut in large dice
1 scotch bonnet pepper, optional
5 cloves garlic, minced
Ā½ cup vegetable or shrimp stock
1 cup heavy cream
ā cup grated parmesan cheese
1 sprig fresh thyme, optional
Instructions
- To begin, cook dried pasta 2 minutes less than package instructions, reserve Ā½ cup of the cooking water and drain the pasta and set aside.Ā
- While pasta is cooking, heat a large skillet or pan over medium-high heat. Add 1 tablespoon olive oil, the cleaned and deveined shrimp, and 1 tablespoon jerk seasoning. SautĆ© until just cooked through - about 3-4 minutes. Remove shrimp from pan and return the pan to heat.Ā
- Add 2 tablespoons olive oil, diced green, yellow and red bell peppers, along with Ā½ teaspoon of black pepper and the sprig of thyme, if using. Cook for about 3 minutes, until vegetables are softened.
- Reduce heat to medium and add diced green onions, garlic, and one pierced scotch bonnet pepper and cook another 2 minutes.Ā Add vegetable stock, cream and jerk seasoning to the pan and cook for another 2 minutes, tossing to coat all of the vegetables.
- Add the al dente cooked pasta into the pan and toss to coat, heating the pasta through. Add the grated parmesan.Ā Taste and adjust seasoning. Add a few tablespoons of reserved pasta water if you want a saucier dish. Top the pasta with jerk-spiced shrimp.
- Serve with diced scallions, additional grated parmesan and an additional sprinkle of jerk seasoning.Ā
Notes
Salmon can be substituted for shrimp, using the same seasoning, or the seafood can be omitted to make a lovely vegetarian pasta dish.
Penne or any other pasta shape can be substituted for rigatoni - be sure to adjust cooking times according to package instructions.Ā
- Prep Time: 15
- Cook Time: 15
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: American
Ruth W. Thomas
This recipe is truly amazing. I tried it and it turned out very nice.
Christina
So great to hear, Ruth! Thanks for coming back to post a comment.