Rasta Pasta with Jerk Shrimp
, Published Nov 14, 2025
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Rasta pasta! This colorful, creamy pasta is inspired by Caribbean flavors and combines sweet bell peppers, smoky jerk seasoning and juicy shrimp in a rich creamy sauce. A quick weeknight dinner that feels like sunshine on a plate.
There’s something irresistible about the mix of creamy pasta and bold Caribbean spice –and this Rasta Pasta with Jerk Shrimp proves it. Juicy, golden-seared shrimp are tossed with bell peppers in a rich cream sauce spiked with jerk seasoning, lime and soy sauce. The result is a pasta that’s smoky, spicy and just a little bit tropical – it will keep your taste buds on their toes!
What is Rasta Pasta? This fusion dish takes its cue from Jamaican flavors, pairing the warmth of allspice, paprika, and Scotch bonnet heat with the creamy richness of Italian-style pasta. It’s not authentically Caribbean, but the red, yellow and green bell peppers are a definite nod to the colors of the Rastafarian flag.
Why you will ❤️ it! It’s ready in about 20 minutes! The shrimp cook in the blink of an eye, the peppers stay tender-crisp and the sauce comes together quickly the same pan. Serve it with a squeeze of lime, a handful of green onions, and a little extra jerk seasoning for that final kick — and watch it disappear in minutes.
Here’s What You’ll Need
Spicy jerk shrimp meets creamy pasta in this Caribbean-inspired weeknight favorite. This colorful, easy pasta dish cooks quickly and packs on the flavor!
- Jumbo shrimp or prawns: Use frozen peeled and deveined shrimp for convenience – you can thaw them in minutes by running under cold water.
- Seasoning: At least a tablespoon of Jerk seasoning for that signature smoky, spicy flavor – but remember you can control the heat! I am also adding ground allspice, paprika, salt and a little sugar.
- Peppers: a trio of red, yellow, and green bell peppers for that Rasta color flair.
- Onion and garlic: the savory base for the sauce.
- Heavy cream and chicken stock: combine for a luscious, glossy sauce.
- Lime juice, dark soy sauce and grated parmesan: flavor bombs for a sauce that absolutely sings!
- Green onions (scallions): add a fresh pop of color when serving.
- Penne pasta works great but any type can be used – I added tagliatelle in this version.
How to Make This Rasta Pasta Recipe
- If you time this just right, the pasta should be ready around the time the sauce is. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup (120 ml) of pasta water; drain and set aside.
- Toss shrimp with jerk seasoning, sugar, allspice, paprika, and salt. Let marinate 10–15 minutes while you prep the vegetables.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until they start to turn pink and opaque. Use a slotted spoon to transfer onto a plate.
- Turn the heat down and deglaze the pan with the lime juice. Add the onion, bell peppers and remaining seasoning and sauté for 4-7 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the soy sauce then pour in chicken stock and bring to a simmer. Add the cream and reserved pasta water, stir and let bubble gently over low heat for 2–3 minutes until slightly thickened. Stir the grated parmesan into the sauce.
- Add cooked pasta to and toss to coat. Return shrimp to the pan, toss to warm through, taste and adjust seasoning.
- Top with sliced green onions and extra parmesan cheese. Serve hot with lime wedges and a sprinkle of jerk spice for color.
Recipe Notes
- Storing and reheating: Cool completely before storing in an airtight container for 2-3 days in the fridge. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce. You can also use the microwave, but take care not to overheat the cream or it may split.
- Rasta Pasta variations: Swap shrimp for chicken – you can use rotisserie chicken for speed if you like. Use coconut cream for a dairy-free version.
- Serving suggestions: The jerk shrimp in the creamy sauce can also be served over Coconut Rice instead of pasta.
Make Your Own Jerk Seasoning
Skip the store-bought blend and make your own in minutes! Homemade jerk seasoning lets you control the spice level and customize the flavor to your liking — smoky, sweet, or fiery. Combine the spices and seasoning in an airtight jar for up to 3 months and use about 1 tablespoon per pound (450g) of protein.
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp each garlic and onion powder
- ½ tsp cayenne pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp black pepper
Frequently Asked Questions
Rasta Pasta is a Caribbean-inspired pasta dish featuring bell peppers in the colors of the Rastafarian flag cooked in a creamy, lightly spiced sauce often with chicken or seafood. This is not authentic dish, more of a Jamaican-fusion recipe.
Depends on the type and amount of jerk seasoning added to the dish. You are in control – add half of the seasoning and increase to taste. If you want to dial up the heat you can add cayenne or use a little jerk paste.
This recipe is easily customizable! Use coconut milk and a plant-based hard cheese plus more vegetables or tofu for a vegan version. Replace the protein with paneer or halloumi for a vegetarian option and add extra veggies such as mushrooms, zucchini,
👉 Please leave a comment and rating if you try this quick and easy Rasta Pasta Recipe! Follow me on Pinterest for more delicious dishes and don’t forget to tag me on @Instagram or TikTok so I can see your creations.
Rasta Pasta with Shrimp
Ingredients
For the pasta
- 1 lb (450g) penne or other dried pasta
- 2 tsp sea salt
For the seasoning
- 1 ½ tbsp jerk seasoning (choose your level of heat!)
- 1 tsp sea salt
- ½ tsp ground allspice
- ½ tsp brown sugar
- ½ tsp paprika or pul biber
- ½ tsp ground black pepper
For the sauce
- 1 lb (450g) shrimp peeled and deveined
- 2 tbsp olive oil divided
- 2 tbsp lime juice
- 1 large onion finely diced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 green bell pepper sliced
- 3 cloves garlic minced
- 2 tsp dark soy sauce
- ⅓ cup (80ml) chicken stock or broth
- ½ cup (120ml) cream heavy / double
- 3 tbsp parmesan grated, plus extra to serve
- salt and pepper to season
- 4 green onions sliced
- lime zest to garnish
Instructions
- If you time this just right, the pasta should be ready around the time the sauce is. Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup (120 ml) of the pasta water; drain and set aside.1 lb (450g) penne, 2 tsp sea salt
- Combine all the seasoning ingredients together. Toss the shrimp with half a tablespoon of the seasoning and set aside while you prep the vegetables.1 ½ tbsp jerk seasoning, 1 tsp sea salt, ½ tsp ground allspice, ½ tsp brown sugar, ½ tsp paprika, ½ tsp ground black pepper, 1 lb (450g) shrimp
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side or until they start to turn pink and opaque. Use a slotted spoon to transfer onto a plate.2 tbsp olive oil
- Turn the heat down and deglaze the pan with the lime juice. Add the onion, bell peppers and remaining seasoning and sauté for 4-7 minutes, stirring often, until softened. Add the minced garlic and cook for 30 seconds until fragrant.1 large onion, 1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper, 3 cloves garlic, 2 tbsp lime juice
- Stir in the soy sauce then pour in chicken stock and bring to a simmer. Add the cream and reserved pasta water, stir and let bubble gently over low heat for 2–3 minutes until slightly thickened. Stir the grated parmesan into the sauce.2 tsp dark soy sauce, ⅓ cup (80ml) chicken stock, ½ cup (120ml) cream, 3 tbsp parmesan
- Add cooked pasta to and toss to coat. Return shrimp to the pan, toss to warm through, taste and adjust seasoning.salt and pepper
- Top with sliced green onions, lime zest and extra parmesan cheese. Serve hot with lime wedges and a sprinkle of jerk spice for color.4 green onions, lime zest
Notes
- Storing & reheating: Cool completely before storing in an airtight container for 2-3 days in the fridge. Reheat gently on the stove over low heat with a splash of cream or milk to loosen the sauce. You can also use the microwave but take care not to overheat the cream. This recipe is not suitable for freezing.
-
Make Your Own Jerk Seasoning: Combine the spices and seasoning in an airtight jar for up to 3 months and use about 1 tablespoon per pound (450g) of protein.
- 1 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp ground allspice
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper – add more or less according to your heat tolerance!
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp sea salt
- ½ tsp black pepper
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
