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Creamy Jamaican Shrimp Rasta Pasta
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Creamy Jamaican Jerk Shrimp Pasta Skillet

Creamy, jerk-spiced Jamaican shrimp pasta is a one-skillet dinner with cheesy, savory sauce and plump, juicy shrimp.
Course Main Course
Keyword bell peppers, caribbean, classic, creamy, dinner, easy, food, healthy, homemade, indulge, Jamaican, jerk, lunch, natural, pasta, recipe, shrimp, weeknight meals
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 1 (16 oz.) package rigatoni pasta  (You can substitute w/ your own fave pasta!; See Notes for GF option.)
  • 1 lb. colossal shrimp, deveined
  • 3 garlic cloves, minced
  • 2 Tbsps unsalted butter, for cooking
  • 1 Tbsp all-purpose flour
  • 2 cups organic heavy cream
  • 1/2 cup chicken stock, low-sodium
  • 1 cup parmesan cheese
  • 1 cup shredded thick-cut mild cheddar
  • 3 cups sweet peppers, chopped

Jerk Seasoning:

  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 2 tsps cayenne pepper
  • 1 tsp sea salt + black pepper
  • 2 tsps dried thyme
  • 2 tsps brown sugar
  • 1 tsp ground allspice
  • 1 tsp dried parsley
  • 1 tsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground cumin


  • In a bowl, mix together the shrimp and jerk seasoning until fully coated. Set aside.
  • In a medium skillet over medium-high heat, add 1 Tbsp of butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Remove from skillet and set shrimp aside on a plate or in a bowl.
  • In the same skillet (with juices from shrimp + all), melt the other Tbsp of butter and add garlic and sauté for 1 minute or so, until fragrant. Add in the sweet peppers and sauté until softened, about 5 minutes.
  • Reduce the heat to medium-low and add the flour, stirring constantly until well combined and everything looks like paste. 
  • Slowly add in the heavy cream, continuing to stir as it thickens. Once fully added, add in the chicken stock along with the parmesan and mild cheddar cheese. Continue to whisk until full combined and the sauce looks smooth and begins to thicken.
  • Let simmer (while stirring with a wooden spoon) for another 3-4 minutes.
  • When the pasta is done, drain it and add it to the sauce, stirring until sauce fully coats + sticks to pasta. Add in the shrimp and continue to stir everything together. Remove from heat and serve.
  • Bon Appetit!


STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta.