This Jamaican Shrimp Rasta Pasta arrived in my kitchen on a warm summer evening when I wanted bright, bold flavors without a lot of fuss. I first made this after tasting a street-food-style pasta at a food market and immediately knew the marriage of Jamaican jerk seasoning with a rich, cheesy sauce and tender shrimp would become a staple. The first bite is salty, spicy, and silky — the cream softens the heat just enough to let the smoky jerk and paprika sing while the peppers add a crisp, sweet contrast. It’s the kind of dish that turns dinner into an event, even on a Tuesday night. I discovered the balance of spices through trial and error: start with a light marinade, sear the shrimp quickly to keep them snappy, then coax the cream into a glossy sauce with a measured handful of three cheeses. The textures are the other star — al dente penne provides chewy relief against plump shrimp and softened bell peppers. Every time I serve it, guests comment on how rich it tastes yet how clean the flavors remain. It’s become my go-to when friends come over and I want something impressive that’s ready in about 35 minutes.

Ingredients

• Shrimp: About 1 lb (roughly 14 oz) large shrimp, peeled and deveined. Look for firm, translucent shrimp with a mild sea smell; wild-caught or farmed both work — I often buy peeled, tail-off shrimp to save time.
• Pasta: 12 oz penne (one standard box). Penne’s ridges and tubes trap the sauce nicely — use a quality semolina brand for best texture.
• Jerk sauce: 4 tablespoons total. I use a bottled jerk sauce from a trusted brand for consistent heat, reserving a tablespoon to finish the dish if you want extra kick.
• Seasonings: Adobo (about 1 teaspoon total split between marinade and sauce), garlic (2 cloves crushed plus 1/4 teaspoon garlic seasoning), 2 teaspoons paprika and 1/4 teaspoon onion powder. These combine for a smoky, garlicky backbone.
• Vegetables: 1/2 each of yellow, red and green bell peppers (chopped) plus 3 green onions sliced. Tri-color peppers bring sweetness and crunch; pick firm peppers with glossy skin.
• Dairy: 3 cups heavy cream, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella and 1/2 cup shredded cheddar. The mix of cheeses provides tang, stretch and melt for a velvety sauce.
• Other: A few tablespoons of neutral oil for searing the shrimp (canola or vegetable oil), plus salt and freshly ground black pepper to taste.

Instructions

Marinate the shrimp: In a bowl, toss about 1 lb large shrimp with 2 tablespoons jerk sauce and 1/4 teaspoon adobo seasoning. Mix thoroughly so each piece is coated, cover, and chill for 10 minutes while you boil the pasta. Marinating briefly allows surface flavors to penetrate without overpowering the shrimp’s sweetness. Cook the pasta: Bring a large pot of salted water to a boil (about 1 tablespoon salt per 4 quarts). Add 12 oz penne and cook 10–12 minutes until al dente. Taste for a slight bite — the pasta will finish cooking in the sauce. Drain, reserve a cup of pasta water, and set aside; starchy water helps loosen the sauce if needed. Sear the shrimp: Heat a tablespoon of oil in a large skillet over medium-high heat. When shimmering, add the marinated shrimp in a single layer and sear 3–4 minutes per side until opaque and lightly browned. Avoid crowding the pan to keep a caramelized edge. Remove shrimp and rest on a plate. Sauté the vegetables: In the same pan, add the crushed garlic, chopped yellow, red and green bell peppers, and sliced green onions. Sauté 2–3 minutes until fragrant and just softened — you want brightness and a little crunch, not mushiness. Build the sauce: Lower heat to medium-low and pour in 3 cups heavy cream. Season with 1/2 teaspoon adobo seasoning, 1 tablespoon jerk sauce, 2 teaspoons paprika, 1/4 teaspoon onion powder and 1/4 teaspoon garlic seasoning. Stir and simmer gently for about 5 minutes until the liquid slightly thickens and reduces. Keep the heat low to prevent the cream from separating. Melt in the cheeses: Reduce to the lowest heat. Stir in 1/2 cup shredded mozzarella, 1/2 cup grated Parmesan, and 1/2 cup shredded cheddar. Mix gently until cheeses have melted and the sauce is silky. If the sauce becomes too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency. Combine and finish: Add the drained penne and seared shrimp back to the pan. Toss thoroughly so pasta and shrimp are coated, and let everything simmer on low for 2–3 minutes to allow flavors to meld. Taste and adjust salt, pepper, or jerk sauce. Serve immediately, garnished with extra green onion slices.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Because the sauce thickens as it chills, reheat gently on the stovetop over low heat with 1–3 tablespoons of milk or reserved pasta water to loosen it. For best texture, reheat just until warmed through and avoid prolonged boiling which can toughen shrimp. If you need to refrigerate in portions, allow the food to cool to room temperature (no more than two hours) before sealing to preserve quality.

Ingredient Substitutions

To make this gluten-free, swap the penne for a certified gluten-free pasta made from brown rice or legumes — cook times vary, so follow package directions. For a lighter version, use half-and-half or full-fat coconut milk instead of heavy cream, though the sauce will be less thick and slightly different in flavor. For a dairy-free version, use plant-based cheeses and a high-fat coconut cream; texture will differ but the jerk and paprika flavors still shine. To decrease heat, reduce the jerk sauce by half and adjust to taste.

Serving Suggestions

Serve with a crisp green salad dressed in lime vinaigrette to cut the richness. Warm, crusty bread or garlic rolls are perfect for mopping up sauce, and a side of roasted plantains or sautéed greens adds Caribbean authenticity. Garnish with chopped cilantro or parsley and a few extra slices of green onion for color. For beverages, a cold lager or a citrus-forward white wine balances the creaminess and spice.

Cultural Background

This dish is a modern fusion inspired by Jamaican jerk seasoning and Italian cream-based pasta. Jerk originates from Jamaica’s Maroon communities — a mix of West African cooking techniques and local ingredients — where meat is seasoned heavily with allspice, scotch bonnet, and smoke. Combining jerk with pasta is not traditional but reflects how diasporic flavors meet pantry staples to create comforting, hybrid dishes that celebrate both heat and cream.

Seasonal Adaptations

In summer use fresh, sweet bell peppers from the farmers’ market and finish with a squeeze of lime for brightness. In cooler months substitute roasted butternut squash for some of the peppers and add a pinch of nutmeg for warmth. For holiday gatherings, double the recipe and finish with a scattering of toasted breadcrumbs for texture. This dish is flexible: think seasonal vegetables and finishing touches that reflect the time of year.

Meal Prep Tips

Prep the components ahead: peel and devein shrimp, chop peppers and green onions, and grate cheeses the day before. Marinate shrimp for up to an hour before cooking, and store vegetables in airtight containers. Cook pasta and keep it slightly undercooked if refrigerating — it will finish in the sauce during reheating. Assemble and reheat in a large skillet for best results, adding a splash of liquid to revive the sauce.

Bring this dish to your table when you want bold flavors with minimal fuss — it’s a reliable, festive meal that’s perfect for sharing. Make it your own by adjusting heat and cheese levels, and enjoy the way the colors and aromas lift any ordinary evening into a memorable meal.