Why You’ll Love This Recipe
Creamy Jamaican Shrimp Rasta Pasta is a flavorful and vibrant dish that combines perfectly cooked shrimp with a rich, creamy sauce. This Caribbean-inspired pasta is infused with the bold, aromatic flavors of Jamaican spices, including thyme, scotch bonnet peppers, and garlic, creating a delightful and satisfying meal. The colorful bell peppers add a sweet crunch, while the creaminess of the sauce ties it all together, making it the perfect fusion of Italian and Jamaican cuisine.
ingredients
shrimp (peeled and deveined)
pasta (fettuccine or penne)
unsalted butter
olive oil
garlic (minced)
red bell pepper (sliced)
yellow bell pepper (sliced)
scotch bonnet pepper (deseeded and finely chopped)
onion (chopped)
all-purpose seasoning
thyme
coconut milk
heavy cream
parmesan cheese (grated)
salt and pepper to taste
lime (optional, for zest)
fresh cilantro (optional, for garnish)
directions
- Cook pasta according to package instructions, then drain and set aside.
- Heat olive oil and butter in a large pan over medium heat. Add garlic, onion, and bell peppers, and sauté until softened.
- Add the shrimp to the pan, season with salt, pepper, and all-purpose seasoning, and cook until pink and opaque, about 3-4 minutes per side. Remove the shrimp from the pan and set aside.
- In the same pan, add thyme and scotch bonnet pepper, cooking for about 1-2 minutes to release their flavors.
- Pour in coconut milk and heavy cream, bringing the mixture to a simmer. Let it cook for 3-4 minutes until it thickens slightly.
- Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper.
- Add the cooked pasta and shrimp back into the pan, tossing to combine everything and coat in the creamy sauce.
- Optionally, squeeze fresh lime juice over the pasta for an extra zing and garnish with cilantro.
servings and timing
This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
variations
- Add other vegetables like spinach or mushrooms for added flavor and texture.
- Use chicken or lobster in place of shrimp.
- Spice it up with extra scotch bonnet peppers or a dash of hot sauce.
- For a non-dairy version, substitute the cream and cheese with coconut cream and a dairy-free cheese alternative.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat with a splash of milk or cream to bring back the creaminess.
FAQs
Can I make this recipe ahead of time?
It’s best to prepare and serve this dish fresh, but you can make the creamy sauce in advance and store it separately.
Can I freeze this dish?
This recipe doesn’t freeze well due to the creamy sauce, which may separate when thawed.
What type of pasta should I use?
Fettuccine, penne, or any other pasta of your choice works well for this dish.
Is it possible to make this dish spicier?
Yes, adding more scotch bonnet pepper or hot sauce can increase the heat level.
What can I serve this with?
This dish pairs wonderfully with a side of steamed vegetables, a fresh salad, or fried plantains.
conclusion
Creamy Jamaican Shrimp Rasta Pasta is a perfect combination of Caribbean spice and Italian comfort. The creamy, flavorful sauce complements the shrimp and vibrant vegetables, making it an irresistible dish. Whether for a special occasion or a weeknight dinner, this recipe is sure to impress with its bold flavors and colorful presentation.
Print
Creamy Jamaican Shrimp Rasta Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Boiling
- Cuisine: Caribbean
Description
A deliciously creamy and spicy pasta dish featuring shrimp, bell peppers, and a flavorful Caribbean-inspired sauce, perfect for a tropical meal or special dinner.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 8 oz (225g) pasta (penne or fettuccine works well)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bell pepper, sliced (preferably red or yellow)
- 2 cloves garlic, minced
- 1/2 teaspoon ground allspice
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra spice)
- 1/2 teaspoon thyme
- 1/4 cup coconut milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley for garnish
- Juice of 1 lime
- 1 tablespoon butter (optional, for extra richness)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add a bit more oil if needed and sauté the onion and bell pepper until softened, about 3-4 minutes.
- Add the garlic, allspice, paprika, cayenne, and thyme, stirring for another 1-2 minutes until fragrant.
- Pour in the coconut milk and heavy cream, bringing the mixture to a simmer. Let cook for 3-5 minutes until the sauce thickens slightly.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Add the cooked pasta and shrimp to the skillet, tossing to coat the pasta in the creamy sauce.
- If desired, stir in butter for extra richness.
- Finish with a squeeze of lime juice and garnish with cilantro or parsley before serving.
Notes
- Adjust the heat by adding more cayenne pepper if you like it spicier, or omit it for a milder version.
- This dish pairs well with a side of sautéed greens or a simple salad.
- For a gluten-free version, use gluten-free pasta.
- If you prefer a thicker sauce, let it simmer a little longer before adding the pasta.
- To add more flavor, you can marinate the shrimp in lime juice, garlic, and a pinch of allspice before cooking.
Nutrition
- Serving Size: 1 plate (approx. 1/4 of recipe)
- Calories: 600 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 220 mg
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