Creamy Jamaican Shrimp Rasta Pasta – A Taste of Caribbean Fusion

There’s something magical about the moment when Italian pasta meets Caribbean flavors. Today, I’m sharing one of my absolute favorite fusion dishes that combines the creaminess of Italian pasta with the bold, vibrant spices of Jamaica. This Creamy Jamaican Shrimp Rasta Pasta isn’t just a meal—it’s a colorful celebration on a plate that will transport you straight to the Caribbean beaches with every bite.

The first time I created this dish was after returning from a trip to Jamaica where I fell in love with the local cuisine. The vibrant colors of this pasta dish—red, green, and yellow—represent the Rastafarian colors, hence the name “Rasta Pasta.” But beyond its beautiful appearance, the flavor combination is simply irresistible: succulent shrimp, bell peppers, and pasta tossed in a spicy, creamy sauce with authentic Jamaican seasonings.

Whether you’re cooking for a special occasion or just want to bring some Caribbean sunshine to your dinner table, this recipe is guaranteed to impress. Let’s dive into this flavorful journey together!

The History Behind Rasta Pasta

Rasta Pasta is a perfect example of cultural fusion in the culinary world. While pasta obviously originated in Italy, this particular dish emerged in Jamaica in the 1980s. A chef named Lorraine Washington is often credited with creating the first version of Rasta Pasta while working at Montego Bay’s Café Kariba.

The dish combines traditional Italian pasta preparation techniques with Caribbean ingredients and Jamaican spices. The name “Rasta” comes from the Rastafarian movement in Jamaica, and the dish typically incorporates the colors of the Rastafarian flag—red, green, and yellow—through the use of bell peppers and various vegetables.

What began as a creative experiment has evolved into one of the most beloved Caribbean fusion dishes worldwide. Today, you’ll find variations of Rasta Pasta not just in Jamaica, but in Caribbean restaurants across the globe. My version adds succulent shrimp and a rich, creamy sauce that balances perfectly with the kick of Jamaican spices.

Ingredients You’ll Need

For the Pasta and Shrimp:

• 16 oz (450g) penne pasta (or fettuccine)
• 1.5 lbs (680g) large shrimp, peeled and deveined
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 medium red onion, thinly sliced
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and finely diced (or substitute with 1 habanero or 2 jalapeños for less heat)
• 2 green onions (scallions), chopped
• 2 tablespoons fresh thyme leaves
• 1/4 cup fresh cilantro, chopped

For the Marinade:

• 2 tablespoons Jamaican jerk seasoning
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the Creamy Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream
• 1/2 cup chicken broth
• 1 cup Parmesan cheese, freshly grated
• 1/2 cup white cheddar cheese, shredded
• 1 tablespoon Jamaican jerk seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• Salt and black pepper to taste

Essential Equipment

• Large pot for boiling pasta
• Colander for draining
• Large skillet or wok (12-inch minimum)
• Mixing bowls
• Whisk
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Garlic press (optional)

Preparation Time

Detailed Instructions

Step 1: Marinate the Shrimp

1. In a medium bowl, combine all marinade ingredients: Jamaican jerk seasoning, olive oil, lime juice, minced garlic, and grated ginger.
2. Pat the shrimp dry with paper towels before adding them to the marinade.
3. Toss the shrimp thoroughly in the marinade until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. (Don’t marinate for longer than 2 hours as the acid in the lime juice will start to “cook” the shrimp.)

Step 2: Prepare the Pasta

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
2. Add the penne pasta and cook according to package instructions until al dente, usually 10-12 minutes.
3. Reserve 1/2 cup of pasta water before draining (this starchy water can help thin the sauce later if needed).
4. Drain the pasta in a colander, then drizzle with a little olive oil and toss to prevent sticking. Set aside.

Step 3: Cook the Marinated Shrimp

1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
2. Remove the shrimp from the marinade, letting excess marinade drip off.
3. Place the shrimp in the hot skillet in a single layer. Work in batches if necessary to avoid overcrowding.
4. Cook for approximately 2 minutes on each side until the shrimp turn pink and opaque. The shrimp should form a slight crust from the jerk seasoning.
5. Transfer the cooked shrimp to a plate and set aside.

Step 4: Sauté the Vegetables

1. In the same skillet, add another tablespoon of olive oil if needed.
2. Add the sliced onions and sauté for 2-3 minutes until they begin to soften.
3. Add the minced garlic and diced Scotch bonnet pepper. Cook for 30 seconds until fragrant.
4. Add the red, green, and yellow bell peppers. Cook for 5-6 minutes until the peppers are slightly softened but still crisp.
5. Season with a pinch of salt and black pepper.
6. Transfer the vegetables to a plate and set aside.

Step 5: Create the Creamy Sauce

1. In the same skillet (no need to clean), melt the butter over medium heat.
2. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux. It should be pale gold in color.
3. Gradually pour in the heavy cream and chicken broth, whisking constantly to prevent lumps.
4. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken.
5. Reduce heat to low and add the Parmesan and white cheddar cheeses. Stir until the cheese has completely melted and the sauce is smooth.
6. Add the Jamaican jerk seasoning, smoked paprika, dried thyme, allspice, and nutmeg. Stir to combine.
7. Taste and adjust seasoning with salt and black pepper as needed.

Step 6: Combine Everything

1. Add the sautéed vegetables back to the skillet with the sauce and stir to combine.
2. Add the cooked pasta to the skillet and toss until thoroughly coated with the sauce. If the sauce seems too thick, add a small amount of the reserved pasta water to thin it.
3. Gently fold in the cooked shrimp to avoid breaking them.
4. Add half of the chopped green onions and cilantro, reserving the rest for garnish.
5. Allow everything to heat through for 2-3 minutes, stirring gently.

Step 7: Serve and Garnish

1. Transfer the Rasta Pasta to a large serving dish or individual plates.
2. Garnish with the remaining green onions, cilantro, and fresh thyme leaves.
3. For additional flavor, you can add a light sprinkle of jerk seasoning on top and a squeeze of fresh lime juice just before serving.

The Perfect Jerk Seasoning

The heart of this dish is undoubtedly the Jamaican jerk seasoning. While store-bought options work well, making your own allows you to control the heat level and adjust flavors to your preference.

Homemade Jamaican Jerk Seasoning Recipe

Mix all ingredients thoroughly and store in an airtight container. This seasoning will keep for up to 3 months and can be used for various Jamaican dishes beyond this pasta recipe.

Tips for Perfect Rasta Pasta

• Shrimp Selection: Look for fresh, large shrimp (21-25 count per pound). Wild-caught shrimp often have the best flavor. If using frozen shrimp, thaw them completely and pat dry before marinating.
• Al Dente Pasta: Cook your pasta just until al dente as it will continue cooking slightly when combined with the hot sauce. This prevents mushy pasta in the final dish.
• Heat Level: Authentic Jamaican cooking uses Scotch bonnet peppers, which are quite hot. Feel free to adjust the amount based on your heat tolerance. Removing the seeds and membrane significantly reduces the heat while maintaining flavor.
• Vegetable Texture: Don’t overcook the bell peppers—they should maintain some crispness for texture contrast in the final dish.
• Sauce Consistency: The sauce will thicken as it cools. If it becomes too thick, add a splash of the reserved pasta water or additional cream to reach your desired consistency.
• Cheese Selection: Freshly grated Parmesan will melt much better than pre-packaged grated cheese, which often contains anti-caking agents.
• Prepare Ahead: You can marinate the shrimp and slice all vegetables the day before to save time on cooking day.

Variations to Try

Protein Alternatives

• Substitute chicken breast or thigh meat, cut into strips
• Use cubed salmon or mahi-mahi for another seafood option
• Make it vegetarian with sautéed mushrooms and zucchini
• Go vegan by replacing cream with coconut milk and omitting the cheese

Pasta Options

• Try linguine or fettuccine for a different texture
• Use tri-color pasta for even more vibrant presentation
• For a gluten-free option, use corn or rice pasta

Spice Adjustments

• For milder flavor, reduce the amount of jerk seasoning
• Add dried mango powder for a tangy undertone
• Include a tablespoon of rum in the sauce for authentic Jamaican flair

Nutritional Information

*Values are approximate and may vary based on specific ingredients used.

Serving Suggestions

This Creamy Jamaican Shrimp Rasta Pasta is a complete meal on its own, but here are some complementary sides and beverages to round out your Caribbean feast:

Side Dishes

• Jamaican festival (sweet fried dumplings)
• Simple green salad with mango vinaigrette
• Fried plantains
• Coconut rice
• Caribbean coleslaw

Beverages

• Jamaican sorrel drink
• Fresh mango or pineapple juice
• Tropical fruit punch
• Coconut water
• Ginger lemonade

Storage and Reheating

If you happen to have leftovers (though that’s rarely the case in my home!), here’s how to store and reheat them:

Storage

• Refrigerate in an airtight container for up to 3 days.
• Not recommended for freezing as the cream sauce may separate and the texture of the shrimp and pasta will change.

Reheating

1. Stovetop (recommended): Place in a skillet over medium-low heat. Add 1-2 tablespoons of cream or milk to rejuvenate the sauce. Heat gently until warmed through, stirring occasionally.
2. Microwave: Cover with a damp paper towel and heat at 70% power in 30-second intervals, stirring between each interval.

Frequently Asked Questions

Q: Can I make this dish less spicy but still flavorful?

A: Absolutely! You can adjust the heat while maintaining flavor by:

• Using less Scotch bonnet pepper or substituting with milder peppers like jalapeño
• Reducing the amount of jerk seasoning
• Adding a bit more cream to mellow the spice level
• Serving with a cooling side like coconut rice or mango salsa

Q: Is there a dairy-free alternative for the creamy sauce?

A: Yes! Replace the heavy cream with full-fat coconut milk and skip the cheese. The sauce won’t be as thick, so you might need to add a bit more flour to the roux. Nutritional yeast can add a cheesy flavor without dairy.

Q: Can I prepare components of this dish ahead of time?

A: Definitely. You can:

• Marinate the shrimp up to 2 hours in advance
• Slice all vegetables the day before and store in the refrigerator
• Cook the pasta ahead of time, toss with a bit of oil, and refrigerate
• Make the jerk seasoning weeks in advance

Q: What’s the best pasta shape for this dish?

A: While I recommend penne, any medium-sized pasta shape that can hold sauce works well, such as rotini, farfalle (bow-tie), or fusilli. Longer pastas like fettuccine or linguine also work beautifully.

Q: How do I know when the shrimp are perfectly cooked?

A: Perfectly cooked shrimp are pink with red tails and have a C-shape. If they curl into a tight O-shape, they’re overcooked. They should be opaque but still juicy inside. This typically takes just 2 minutes per side.

Q: Can I use pre-cooked shrimp?

A: While fresh is best, you can use pre-cooked shrimp. Skip the marinating step, but toss the shrimp in jerk seasoning. Add them at the very end of cooking, just long enough to warm through (about 1 minute) to prevent overcooking.

My Personal Touch

What makes my version of Rasta Pasta special is the balance between authentic Jamaican flavors and creamy Italian comfort. I’ve spent years perfecting the ratio of spice to creaminess, ensuring that the jerk seasoning shines through without overwhelming the delicate sweetness of the shrimp.

Growing up with a neighbor from Jamaica taught me the importance of properly building flavors. She always insisted on allowing the aromatics—onions, garlic, and Scotch bonnet—to release their essential oils before adding other ingredients. This simple step transforms this dish from good to unforgettable.

I also find that finishing the dish with a squeeze of fresh lime juice just before serving brings all the flavors together and adds that special brightness that makes guests ask for the recipe every time.

This Creamy Jamaican Shrimp Rasta Pasta has become my signature dish for gatherings, and I hope it will become a favorite in your home too. There’s something truly magical about watching friends and family experience that first flavorful bite—eyes widening with delight as Caribbean sunshine seems to fill the room.

Remember, cooking is about making something your own. Feel free to adjust seasonings and ingredients to suit your taste. That’s how great recipes evolve and how kitchen traditions are born!