Creamy Jamaican Shrimp Rasta Pasta

5 from 3 votes

Creamy Jamaican Shrimp Rasta Pasta

Get ready to dive into Creamy Jamaican Shrimp Rasta Pasta—a mouthwatering mix of Caribbean spices, and a luscious, cheesy sauce. Packed with juicy shrimp, colorful bell peppers, and a rich, spicy jerk kick, this dish brings a taste of the islands straight to your table. It's a cozy, one-pot wonder that'll have you craving more! Dairy-free + Vegan options.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: bell peppers, caribbean, classic, creamy, dinner, easy, food, healthy, homemade, indulge, Jamaican, jerk, lunch, natural, pasta, recipe, shrimp, weeknight meals

Servings: servings

Calories: 749kcal

Author: Shanika

Ingredients

SHRIMP:

2 lbs. wild-caught jumbo or colossal shrimp, deveined
1 tablespoon Extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley

RASTA PASTA:

1 (16 oz.) package organic rigatoni pasta (You can use your fave short-cut pasta; See Notes for GF option.)
1 tablespoon Extra virgin olive oil
4 garlic cloves, minced
2 cups chopped bell peppers (You can use an array of colors for a brighter look)
2 fresh thyme sprigs
2 Tbsps organic all-purpose flour
1-2 Tbsps jerk seasoning, homemade or store-bought (Depending on how much jerk flavor you'd like.)
2 cups organic heavy cream
1 cup chicken or seafood stock, low-sodium (You can also use vegetable stock, if desired)
2 Tbsps white cooking wine
1 cup freshly-grated parmesan cheese
1 cup shredded thick-cut mild cheddar (optional)

GARNISH:

Chopped scallions (aka green onions)

US Customary - Metric

Instructions

BOIL THE PASTA:

To begin, cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

SEASON + SAUTE THE SHRIMP:

In a bowl, add the freshly rinsed and patted dry shrimp along with salt, black pepper, smoked paprika, garlic powder, and parsley, mixing together to combine.
In a medium 10-inch skillet over medium-high heat, add the olive oil and butter until butter has melted. Add in the minced garlic to sauté frequently about 1-2 minutes until fragrant. Next, add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cooked through. Set aside unto a plate.

TO MAKE THE SAUCE:

In a large (12-inch) skillet, add the olive oil and minced garlic, sautéing until fragrant, about 1-2 minutes. Add the chopped bell peppers, sautéing until tender, about 3-4 minutes. Add the jerk seasoning and flour, stirring everything together. Whisk in the heavy cream, stock, and white cooking wine until everything thickens and becomes smooth with no lumps visible. Add the thyme sprigs.
Reduce the heat to low and let the sauce simmer for 3-4 minutes until it thickens more and the peppers become more tender. Stir in the grated parmesan and mild cheddar (if using) until it has melted and the sauce is even more creamy.
Add in the cooked pasta and shrimp and stir until everything is well coated. Let everything simmer for 1-2 minutes.
Remove from heat, discard the thyme sprigs, and serve immediately with a garnish of chopped scallions, if desired.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
PASTA: You can use long pastas like Pappardelle, Tagliatelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
MEATLESS OPTION: To make a delicious meat-free version, see my Creamy Jamaican Rasta Pasta!

Nutrition