Rasta Pasta Recipe

This 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.

Prep Time10

Cook Time15

Total Time25

Course: Fish & Seafood, Jamaican & Caribbean, Noodles & Pasta

Cuisine: Italian, Jamaican

Keyword: authentic jamaican rasta pasta recipe, best rasta pasta recipe, easy jamaican rasta pasta recipe, how to make rasta pasta, jamaican flavors rasta pasta, jamaican rasta pasta, jamaican rasta pasta with oxtail recipe, jamaican rasta pasta with shrimp, pasta recipe, pasta recipes, rasta pasta, rasta pasta ingredients, rasta pasta recipe, rasta pasta recipes, rasta pasta with shrimp, seafood pasta recipe, shrimp rasta pasta, what is rasta, what is rasta pasta

Servings: servings

Author: Taneisha Morris

Equipment

1 Large Pot
1 Large Skillet

Ingredients

Shrimp (Optional)

1 lb Shrimp or chicken (breast or boneless, skinless thighs)
1 tbsp Jerk Marinade mild or hot, walkerswood or grace brand recommended
3 cloves Garlic minced
1 tsp Onion Powder
1 tbsp Olive Oil
1 tbsp Butter for cooking

Rasta Pasta

400 g Penne Pasta
1/2 med Tri-Coloured Bell Peppers red, green, yellow or orange, julienned
1/2 med Onion julienned
3 cloves Garlic minced
1 stalk Green Onion thinly sliced
2 tbsp Butter
1 1/2 cups Heavy Cream
3/4 cup Chicken Broth or vegetable broth
2 tbsp Jerk Marinade mild or hot, walkerswood or grace brand recommended
2 sprigs Fresh Thyme
2 tsp Italian Seasoning
2 tsp Paprika
1/4 tsp Black Pepper
1 tsp Salt more or less to taste
3/4 cup Parmesan Cheese or Parmigiana Reggiano/Asiago Cheese Blend

Instructions

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).
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.
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.
Create a well in your skillet and add cream, chicken broth, jerk seasoning, thyme sprigs, Italian seasoning, paprika, salt, and black pepper. Bring to a simmer for about 5 minutes or until sauce starts to slightly thicken. Add in parmesan cheese and stir until incorporated.
Remove from heat and add pasta (a little at a time) and shrimp to sauce and stir to combine. Serve while hot, and enjoy!

Notes

Protein - use chicken instead of shrimp or add both shrimp and chicken.

Substitute Chicken for Shrimp - if using chicken, use skinless boneless chicken thighs or breast, cut into strips.

Jerk Marinade - jerk can be very spicy, so if you're not used to the heat I suggest starting with my homemade jerk marinade and adjusting the heat to your liking or using Walkerswood Mild Jerk Seasoning (this will give you the flavour without the heat).

Milk or Cream - the richer the fat content in the milk, the richer the sauce (also thicker).

Sweet Bell Peppers - saute until tender crisp, they should have a slight crunch so keep them firm.

See blog post for additional notes and tips for success.

Nutrition