Creamy Shrimp Rasta Pasta Recipe

You know what I love about my job creating seafood recipes? After cooking my way through grocery stores and seafood markets from middle America to Portugal, I've found some of the best dishes combine seafood with familiar flavors. This Shrimp Rasta Pasta is exactly that kind of recipe - taking the creamy, Caribbean classic and making it even better with perfectly spiced shrimp.

Trust me, I've made this dish more times than I can count (my husband never complained about taste-testing this one!). Don't let the fancy look fool you - if you can boil pasta and sear shrimp, you've got this!

Why This Recipe Works:

• Like most pastas, this gets better with a little time. Make extra for leftovers! 
• The shrimp is cooked separately first, preventing overcooking while the sauce develops.
• Using a whole Scotch bonnet pepper (removed before serving) adds authentic flavor without overwhelming heat.
• The sauce-to-pasta ratio is perfect for coating every bite without becoming soupy.

This one-pan shrimp pasta is in my weeknight hall of fame, along with Greek Shrimp Alfredo and Spicy Shrimp Scampi Pasta.

Ingredients and Smart Substitutions:

Before we get to the step by step directions, a few notes about the ingredients:

• Shrimp: Large work best, but I’ve used almost any size I found in my freezer. Use fresh or thawed from frozen.
• Jerk Seasoning: Store-bought works great. Adjust amount to taste.
• Scotch Bonnet: Habanero makes a good substitute. For less heat, use a jalapeño.
• Pasta: I prefer rigatoni, but traditional penne or another short pasta works great, too.
• Bell Peppers: Use any combination of colors - the more variety, the better!

Full ingredient list and measurements included in the printable recipe card below.

Pro Tips for Success:

• Pat shrimp very dry before seasoning - this ensures better browning
• Cook pasta 1-2 minutes shy of package directions - it'll finish in the sauce, soaking up that creamy flavor.
• Pierce (don't cut) the Scotch bonnet to control the heat level.
• Reserve some pasta water - it's your secret weapon for the perfect sauce consistency.

How do I know when my shrimp are perfectly cooked? 

Look for shrimp to turn from translucent to opaque pink with a slight 'C' shape - if they curl into a tight 'O', they're overcooked. This typically takes 3-4 minutes total, flipping once.

Can I prep this ahead of time? 

Yes! Slice all your peppers and onions up to a day ahead. You can even cook the pasta, toss with a bit of olive oil, and refrigerate for up to 8 hours before finishing the dish.

Will this be too spicy for my family? 

Using a whole, pierced Scotch bonnet adds flavor without intense heat. Want it milder? Omit the pepper, then taste and add an extra pinch of cayenne, if needed. Want it spicier? Dice and add the pepper to taste.

Step by Step Instructions for Rasta Pasta with Shrimp:

Step 1: Cook the Pasta

Boil pasta 2 minutes less than package directions in well-salted water. Reserve ½ cup pasta water before draining.

Step 2: Sear the Shrimp

Season shrimp with jerk seasoning and sear quickly. Remove from pan and set aside.

Step 3: Build the Sauce Base

Sauté the rainbow of peppers with the thyme stem until tender, then add garlic, green onions and whole, pierced pepper.

Step 4: Create the Creamy Sauce

Add cream, stock, and seasonings, simmering until slightly thickened. Remove pepper and thyme stem.

Step 5: Finish and Serve

Toss in pasta, shrimp and parmesan, adding reserved pasta water as needed for the perfect consistency.

Garnish with extra green onions, parmesan and serve with lemon wedges.

Print