Let me tell you, when I first made this shrimp rasta pasta, my kitchen smelled like a trip to the islands. Warm spices, creamy sauce, and that colorful mix of bell peppers? Yes, please. If you’re looking for pasta recipes that don’t skimp on flavor, this one delivers big time. We’re talking bold shrimp, seasoned with jerk spices, tangled up in creamy penne and topped with parmesan. It’s quick enough for weeknights but flashy enough to impress guests. I call that a win-win. And hey, if you’re on the lookout for The kitchen recipes that hit every mark—Easy Pasta Recipes, Healthy Pasta Recipes, or even recipes healthy pasta ideas—this one’s sitting pretty on top. Think of it like a party in your mouth with every bite. You like Chicken Pasta Recipes? Try swapping shrimp with grilled chicken. Want a pasta salad recipe with personality? You’ve found it.
Table of Contents
- 1) Key Takeaways
- 2) Easy Shrimp Rasta Pasta Recipe
- 3) Ingredients for Shrimp Rasta Pasta
- 4) How to Make Shrimp Rasta Pasta
- 5) Tips for Making Shrimp Rasta Pasta
- 6) Making Shrimp Rasta Pasta Ahead of Time
- 7) Storing Leftover Shrimp Rasta Pasta
- 8) Try these Main Course recipes next!
- 9) Shrimp Rasta Pasta
- 10) Nutrition
1) Key Takeaways
- This recipe uses simple pantry staples and brings them together with bold Caribbean flavor.
- Jerk shrimp adds spice, while bell peppers bring sweetness and crunch.
- Creamy Parmesan sauce ties everything together for a comfort-packed bowl of pasta.
- You can easily swap the shrimp with chicken or keep it vegetarian.
2) Easy Shrimp Rasta Pasta Recipe
Some nights call for comfort, others beg for spice. This recipe? It gives you both. It’s fast enough for a weeknight, but flavorful enough for guests you like more than usual. With juicy shrimp, colorful peppers, and a creamy sauce that clings to every bite, this is one of those pasta recipes that makes you pause mid-bite and go, “Wow.”
I don’t know about you, but I’ve had my fair share of bland pasta. This is not that. We use jerk seasoning to give the shrimp a kick, and the sauce mellows everything out in the best way. It’s creamy, but not heavy. Spicy, but not overpowering. A true sweet spot.
If you’re hunting for The kitchen recipes that check every box—easy, flavorful, comforting—this is your stop. It also fits beautifully under Easy Pasta Recipes, Healthy Pasta Recipes, or Chicken Pasta Recipes if you swap the shrimp. It even works as a pasta salad recipe served cold with a twist of lime juice. That’s how flexible it is.
3) Ingredients for Shrimp Rasta Pasta
Large shrimp: I always go for peeled and deveined. Saves time. They soak up the jerk seasoning like a sponge and cook in minutes.
Jerk seasoning: This is the flavor driver. Use mild if you’re heat-shy, but if you’re like me and enjoy a little sweat on the brow, go hot.
Olive oil: Helps the shrimp sizzle just right. Adds a subtle richness that butter alone can’t cover.
Butter: For depth. It rounds out the peppers and garlic while making the sauce sing.
Bell peppers: Red, yellow, green—all three bring sweetness, crunch, and color. They make the dish feel alive.
Red onion: It softens beautifully and offers a sweet-sharp contrast that keeps every bite interesting.
Garlic: You already know. It’s garlic. It belongs here. It lifts everything up.
Heavy cream: Rich, thick, and perfect for clinging to pasta. It’s the body of our sauce.
Parmesan cheese: Grated works best. Melts fast, tastes sharp, finishes the sauce with just enough bite.
Smoked paprika: Not required, but highly recommended. Adds a whisper of smoke and warmth.
Salt and pepper: To taste. Don’t skip this. The pasta recipes that stand out always get the basics right.
Penne pasta: I like penne for the way it hugs the sauce, but honestly, any short pasta will work just fine.
Fresh parsley: For garnish and a pop of color. Makes the dish look fresh and finished.
4) How to Make Shrimp Rasta Pasta
Step 1: Season your shrimp with jerk seasoning, salt, and pepper. Make sure every little piece gets some love.
Step 2: Heat olive oil in a big pan over medium heat. Sear the shrimp until they’re pink and firm. Takes about 2 to 3 minutes per side. Set them aside when done.
Step 3: Add butter to that same pan. Let it melt, then toss in your bell peppers and onion. Sauté until soft but not mushy—about 5 minutes.
Step 4: Add the garlic and smoked paprika. Stir for a minute. Let that aroma fill your kitchen. This is where the flavor really wakes up.
Step 5: Pour in the cream. Bring it to a low simmer. Then stir in the Parmesan and watch it melt into magic.
Step 6: Add the pasta. Toss until everything’s coated. Then bring back the shrimp. Stir to mix, and let it all heat through for a couple minutes.
Step 7: Plate it. Sprinkle with parsley. Maybe an extra grind of black pepper. Serve hot, and enjoy.
5) Tips for Making Shrimp Rasta Pasta
Start with good shrimp. If it smells too fishy, skip it. The fresher, the better. If frozen is all you’ve got, just thaw it in cold water for 15 minutes.
Don’t walk away from the pan when you’re cooking the garlic. Burnt garlic is a heartbreaker. It takes seconds to go from fragrant to bitter. Watch it close.
Salt your pasta water like you mean it. Think ocean water, not chicken soup. That’s your first layer of flavor. And don’t rinse your pasta after draining—just toss it straight into the sauce where it belongs.
6) Making Shrimp Rasta Pasta Ahead of Time
I’ve made this ahead for friends coming over and it held up better than expected. The sauce thickens in the fridge, but that’s easy to fix with a splash of milk or broth when you reheat it.
Cook everything except the shrimp, then refrigerate. When you’re ready to eat, quickly sear the shrimp fresh and add them to the warmed pasta. This keeps them from going rubbery.
If you’re packing it for work lunches, portion it into containers and skip the parsley until right before eating. A little pop of green makes it look fresh again. These kinds of pasta recipes are weekday heroes.
7) Storing Leftover Shrimp Rasta Pasta
Leftovers? You bet. Store them in a lidded container in the fridge for up to four days. Reheat on the stove or in the microwave with a spoonful of water to loosen the sauce.
If you’re worried about the shrimp overcooking on reheat, remove them before microwaving and warm them separately. It takes a little more effort but saves the texture.
I don’t recommend freezing this one. Cream sauces don’t always bounce back after a nap in the freezer. Eat it fresh—or the next day—for the best taste and texture.
8) Try these Main Course recipes next!
9) Shrimp Rasta Pasta
Shrimp Rasta Pasta – A Caribbean Twist on Pasta Recipes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon jerk seasoning (mild or hot)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 small red onion, sliced
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 oz penne pasta, cooked and drained
- Fresh parsley, for garnish
Instructions
- Season shrimp with jerk seasoning and a pinch of salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Cook shrimp for 2-3 minutes per side or until pink and opaque. Remove and set aside.
- In the same skillet, melt butter. Add bell peppers and onion. Sauté for about 4-5 minutes until they begin to soften.
- Add garlic and smoked paprika. Stir and cook for another minute.
- Pour in heavy cream and bring to a light simmer. Reduce heat and stir in Parmesan cheese until melted and smooth.
- Add cooked penne pasta to the skillet, tossing it gently in the sauce.
- Return shrimp to the skillet and mix everything together. Cook for another 2-3 minutes to heat through.
- Garnish with chopped parsley and serve hot.
10) Nutrition
Serving Size: 1/4 | Calories: 612 | Sugar: 4 g | Sodium: 718 mg | Fat: 36 g | Saturated Fat: 17 g | Carbohydrates: 39 g | Fiber: 3 g | Protein: 35 g | Cholesterol: 205 mg
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