Jamaican Rasta Pasta Recipe

This Jamaican Rasta Pasta recipe is a creamy, cheesy Jamaican dish packed with jerk shrimp, sautéed bell peppers, and a touch of spice. Ready in less than 30 minutes, it’s the perfect dinner for a flavourful weeknight meal.

The jerk flavour in this sauce comes from jerk marinade, try using my homemade Jamaican Jerk Marinade or my Jamaican Jerk Seasoning dry blend, next!

This rasta pasta recipe is one of my favourite pasta dishes! It’s a Jamaican twist on traditional Alfredo, taking it to the next level. The creamy sauce paired with al dente pasta is simply irresistible.

I grew up eating the traditional jerk recipes like, Jamaican Jerk Chicken and Jamaican Jerk Pork but the day I stirred jerk marinade into an Alfredo sauce was the day my life changed! It shouldn’t work as well as it does and yet here we are.

You can easily make it your own by adding chicken or shrimp, or even your favourite veggies. And if you’re feeling adventurous, try it with oxtail (yes, really!).

While true Rastafarians avoid meat, shellfish, and dairy, this dish is incredibly versatile, so feel free to make it however you like. It’s like combining the best of Italian flavours with a Caribbean flair!

What is Rasta Pasta?

Rasta Pasta is a vibrant, Italian-Jamaican fusion dish featuring creamy, cheese-based pasta infused with bold jerk seasoning, bell peppers, and heavy cream. It combines the rich ingredients of traditional Alfredo with the spicy kick of Jamaican cuisine, creating a colourful and flavourful meal.

What is Rasta?

Rasta is short for Rastafari, a religion and social movement that originated in Jamaica in the 1930s. Rastafarian culture embodies a well-balanced lifestyle that includes a vegetarian diet.

The Origin

This Caribbean favourite was created by Jamaican chef Lorraine Washington in 1985. The beloved Jamaican dish was then popularized by the Brooklyn restaurant Footprints and today it’s made in kitchens around the world!

Rasta Pasta Ingredients

Shrimp (Optional)

• Shrimp: You can use fresh or frozen, peeled and deveined. Fresh, of course, provides the most flavour.
• Jerk Marinade: Choose between mild or hot. I recommend using my Homemade Jerk Marinade. For store-bought, this Walkerswood or Grace brand work exceptionally great as well.
• Garlic: Minced, never hold back on garlic as it provides awesome flavour!
• Onion Powder: Use this for added flavour.
• Olive Oil: To coat the shrimp and allow the seasonings to stick.
• Butter: For cooking the shrimp and avoiding burning.

Rasta Pasta

• Penne Pasta: You can use any type of pasta you’d like but it’s usually made with this one.
• Tri-Coloured Bell Peppers: Medium sized, red, green, yellow, or orange bell peppers brighten up this dish. Cut them julienned style.
• Onion: Medium, julienned.
• Garlic: This adds a beautiful aroma and great flavour to this dish. Use fresh garlic, minced or grated for a more pungent taste.
• Green Onion: also called escallion or scallions, thinly sliced.
• Butter: This is the fat of choice used to saute the peppers, you can also use a neutral oil or ghee.
• Heavy Cream: This enriches the pasta and makes it super creamy.
• Chicken Broth: Use this for added flavour. You can use vegetable broth as an alternative.
• Jerk Marinade: You can choose between mild or hot depending on preference. I recommend my homemade Jerk Marinade or the Walkerswood or Grace store-bought brands.
• Thyme: This adds a fresh, warm, aromatic and piney flavour.
• Seasoning: I use paprika, Italian herb blend, black pepper, and salt (more or less to taste).
• Cheese: Parmigiano (parmesan), parmigiana reggiano/asiago cheese blend.

How to Make Rasta Pasta

1. Boil the Pasta

Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Strain and return to pot (keep covered to stay warm).

2. Cook the Shrimp (Optional)

In a skillet, melt butter over medium-high heat. Add shrimp to the skillet. Cook for about 3-4 minutes on each side or until pink in colour and cooked through. Remove from skillet and set aside. If using chicken, do the same ensuring it is fully cooked through.

3. Saute Aromatics and Sweet Bell Peppers

Using the same skillet (remove any burnt/black bits), continue to make the sauce. Melt butter and sauté onions and garlic until fragrant, then add bell peppers.

4. Make Jerk Alfredo Sauce

Create a well in your skillet and add cream, chicken broth, jerk seasoning, thyme sprigs, paprika, Italian herb blend, salt, and black pepper. Bring to a boil for about 5 minutes or until the sauce starts to slightly thicken. Add in parmesan cheese and stir until incorporated.

5. Add Pasta and Protein

Remove from heat and add pasta (a little at a time) and shrimp to the sauce and stir to combine. Serve while hot, and enjoy!

Substitutions & Variations

• Type of Meat: You can add jerk chicken or oxtails.
• Cheese: I prefer parmesan (or parmiagiana-reggiano blend) cheese but I have seen recipes using Mexican blend or mozzarella. You may want to combine different cheeses. Choose whatever you like!
• Pasta: Use rigatoni, bucatini, fusilli, bowtie, or fettuccine. A thinner pasta would be overpowered by the thick sauce.
• Vegetarian: Add mushrooms as a delicious, savoury replacement.
• Vegan: For dairy-free rasta pasta, substitute the heavy cream for coconut milk and leave out the cheese and shrimp.

Storage

Store leftover rasta pasta in an airtight container in the fridge for up to 3 days.

Reheat the pasta by heating it on the stove over medium-high heat until warmed through. Alternatively, place it in the microwave using 30-second intervals, stirring in between.

Frequently Asked Questions (FAQs)