Creamy Jamaican Shrimp Pasta: A Caribbean Twist on Comfort Food

If you’ve ever craved something bold, creamy, and just a little fiery, this dish will feel like a dream on your dinner table. The first time I tried Creamy Jamaican Shrimp Pasta, I remember being blown away by how it took the richness of an Alfredo-style sauce and blended it with the unmistakable warmth of jerk seasoning. It wasn’t just pasta; it was a whole experience, the kind that makes you pause at the table and smile after that first bite. This recipe brings together the comforting creaminess Americans love with the vibrant spices of Jamaica, giving you a dish that feels both adventurous and familiar.

What Is Jamaican Shrimp Rasta Pasta?

When people hear “Rasta Pasta,” they often wonder what makes it different from any other creamy noodle dish. At its core, it’s a pasta inspired by Caribbean flavors, specifically Jamaican jerk spices, paired with colorful vegetables and tender shrimp. The name “Rasta” comes from the bright bell peppers—red, yellow, and green—that echo the colors of the Rastafarian flag.

Unlike traditional Alfredo, this dish carries layers of smoky spice, a hint of sweetness, and a little kick of heat. It’s the kind of fusion that satisfies pasta lovers but also pays tribute to Jamaican cooking traditions. So when you sit down to enjoy a bowl, you’re not just tasting cream and cheese; you’re tasting history and culture wrapped into something truly comforting.

Creamy Jamaican Shrimp Pasta

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• Author: Manar Annan
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A creamy, spicy pasta dish that combines jerk-seasoned shrimp, colorful peppers, and Parmesan cheese in a rich sauce for a bold Caribbean-inspired comfort food.

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Ingredients

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• 1 pound large shrimp, peeled and deveined

• 12 ounces penne or rigatoni pasta

• 2 tablespoons jerk seasoning

• 1 red bell pepper, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 yellow bell pepper, thinly sliced

• 1 medium onion, thinly sliced

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 1 cup heavy cream

• ½ cup chicken or vegetable broth

• 1 cup shredded Parmesan cheese

• 1 teaspoon paprika

• ½ teaspoon allspice

• Salt and black pepper to taste

• Fresh thyme leaves for garnish

• Lime wedges for serving

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Instructions

• Toss shrimp with jerk seasoning; marinate 15 minutes if time allows.

• Cook pasta in salted water until al dente; reserve ½ cup pasta water, then drain.

• Heat olive oil in a skillet; sauté peppers, onion, and garlic until softened.

• Add shrimp to skillet, cooking 2 minutes per side until pink; remove and set aside.

• Pour cream and broth into the skillet; stir in paprika and allspice. Simmer 5 minutes until slightly thickened.

• Stir in Parmesan; adjust the sauce with pasta water if needed.

• Return pasta and shrimp to skillet; toss well. Garnish with thyme and lime. Serve warm

Notes

Adjust jerk seasoning based on spice preference.

Do not overcook shrimp; they turn rubbery quickly.

Lime juice is essential to brighten the sauce.

For dairy-free, use coconut cream and vegan cheese.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Jamaican / Caribbean Fusion

Nutrition

• Serving Size: 1 serving (approx. ¼ of recipe)
• Calories: ~620 kcal
• Sugar: ~6 g
• Sodium: ~880 mg
• Fat: ~32 g
• Saturated Fat: ~16 g
• Unsaturated Fat: ~13 g
• Trans Fat: ~0 g
• Carbohydrates: ~48 g
• Fiber: ~4 g
• Protein: ~35 g
• Cholesterol: ~215 mg

Ingredients You’ll Need

To build the perfect bowl of Creamy Jamaican Shrimp Pasta, you’ll want ingredients that balance richness with heat. Here’s a straightforward list:

• 1 pound large shrimp, peeled and deveined
• 12 ounces penne or rigatoni pasta
• 2 tablespoons jerk seasoning (store-bought or homemade)
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup heavy cream
• ½ cup chicken or vegetable broth
• 1 cup shredded Parmesan cheese
• 1 teaspoon paprika
• ½ teaspoon allspice
• Salt and black pepper to taste
• Fresh thyme leaves for garnish
• Lime wedges for serving

These ingredients create a creamy, spiced sauce that clings beautifully to the pasta while letting the shrimp shine. The peppers add sweetness and crunch, balancing out the richness of the cream and cheese.

Step-by-Step Instructions

Prep the Shrimp

Toss your shrimp with jerk seasoning, making sure each piece is well-coated. If you have time, let it sit for about 15 minutes—this allows the spices to really sink in.

Cook the Pasta

Bring a pot of salted water to a boil and cook your pasta until al dente. Save about half a cup of pasta water before draining; you may need it later to loosen the sauce.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add the peppers, onion, and garlic. Sauté until softened and slightly caramelized. The aroma here is what makes the kitchen feel like the Caribbean has come to visit.

Cook the Shrimp

Push the vegetables to one side of the skillet and add the shrimp. Cook for about two minutes per side until pink and tender. Be careful not to overcook; shrimp can turn rubbery fast. Remove them from the pan and set aside.

Build the Sauce

Pour the cream and broth into the skillet with the vegetables. Sprinkle in paprika and allspice. Let it simmer gently for five minutes, stirring often, until slightly thickened. Add Parmesan and stir until melted. If it feels too thick, splash in a bit of pasta water until you reach your desired consistency.

Combine Everything

Add the cooked pasta and shrimp back to the skillet. Toss well so every bite is coated in the creamy jerk sauce. Garnish with fresh thyme and squeeze a little lime over the top for brightness.

Pro Tips & Common Pitfalls

• Always taste your jerk seasoning first; some blends run spicier than others. Adjust the amount so the heat matches your comfort zone.
• If you want the sauce extra silky, whisk the cream into the skillet slowly while stirring constantly.
• Don’t walk away while cooking the shrimp. They only need a few minutes, and the difference between tender and tough is less than 60 seconds.
• A squeeze of lime at the end may seem optional, but it’s not. That fresh acidity makes the flavors pop.

Dietary Variations & Substitutions

Gluten-Free

Swap the pasta for a gluten-free version. Brown rice penne or chickpea pasta works well because it holds sauce without breaking down.

Dairy-Free / Vegan

Use coconut cream in place of heavy cream for a lush, tropical flavor. Replace Parmesan with a dairy-free cheese alternative or nutritional yeast. For a protein boost, trade shrimp for sautéed tofu or mushrooms.

Low-Calorie

Lighten the sauce by using half cream and half low-sodium chicken broth. Add more vegetables like zucchini or spinach to bulk up the dish without extra calories.

Halal or Alternative Proteins

If you prefer to skip shellfish, substitute shrimp with chicken breast strips or even salmon chunks. Season and cook them the same way.

Serving Suggestions & Pairings

This pasta is rich enough to be the star of the meal, but the right side dish elevates it even more. A crisp green salad with a citrus vinaigrette balances out the creaminess. Garlic bread or warm naan soaks up any leftover sauce. For drinks, try pairing it with a light white wine or even a refreshing ginger beer for a non-alcoholic option.

Storage, Reheating & Leftovers

Keep your leftovers in an airtight container in the fridge for up to three days. When reheating, warm it on the stove with a splash of cream or broth to bring the sauce back to life. Freezing isn’t ideal because the cream can separate, but if you must, freeze only the shrimp and vegetables, then make fresh sauce and pasta when reheating.

A bowl of Creamy Jamaican Shrimp Pasta is more than dinner—it’s a story told through flavor. You get the kick of jerk spice, the comfort of cream sauce, and the joy of sharing a meal that feels both indulgent and fresh. Next time you want pasta night to feel like a little getaway, this recipe will deliver every time.

FAQ

What if I only have frozen shrimp — can I still make Creamy Jamaican Shrimp Pasta?

Absolutely. Just thaw the shrimp first (preferably overnight in the fridge or under cold running water), pat them dry, then season and cook as directed. Be gentle so they don’t turn rubbery.

How can I reduce the spice level if jerk seasoning is too hot for me?

You can tone it down by using half the amount of jerk spices, opting for a mild version of the jerk blend, or omitting hotter elements (like Scotch bonnet) and replacing them with paprika or smoked sweet pepper.

Can I make this pasta ahead of time for a gathering?

Yes — cook pasta and shrimp separately, then cool and refrigerate. When ready to serve, reheat gently with fresh sauce and toss everything together so it tastes freshly made.

What’s a good substitute for heavy cream in this recipe?

You can use full-fat coconut milk or coconut cream (especially helpful for dairy-free versions), or a lighter mix of half milk + half cream (for a lower-fat option). Just adjust the seasoning so the flavor stays bold.

How do I fix the sauce if it becomes too thick or too thin?

If the sauce is too thick, gradually stir in reserved pasta water or extra broth/cream until the consistency loosens. If it’s too thin, simmer a little longer (over low heat) so it reduces and thickens.