This Jamaican Shrimp Rasta Pasta has been a revelation on busy weeknights and a showstopper when friends drop by. I first stitched together this version on a warm summer evening when a jar of jerk sauce and a surplus of bell peppers from my farmer's market box needed a delicious purpose. The first bite — rich cream, a smoky kick from the jerk, sweet roasted peppers, and tender shrimp — felt like an instant vacation in a bowl. It quickly earned a permanent slot in our rotation for dinner parties and easy, celebratory family meals.

I love how the dish balances bold Caribbean flavors with familiar pasta comfort. The heat is adjustable, so it plays nicely to kids and spice lovers alike. The texture contrast is what turns heads: al dente penne wrapped in a silky, cheesy sauce while shrimp remain snappy and vegetables keep a slight bite. Every time I make it, someone asks for seconds and the leftovers taste even better the next day after the flavors have had time to marry.

Ingredients

• Shrimp: Use large shrimp, peeled and deveined (about 14 oz or roughly 1 lb). Choose sustainably sourced frozen-then-thawed or fresh shrimp with firm flesh — they’ll stay snappy through searing.
• Penne: 12 oz dry penne (about 3 to 3 1/2 cups). Regular semolina penne holds the creamy sauce best; opt for bronze-cut for a heartier bite if available.
• Jerk sauce: 4 tablespoons total. A good jarred brand like Walkerswood or Grace works well; homemade is even better if you have it.
• Adobo seasoning: 1 to 2 teaspoons. I use 1/4 teaspoon for the shrimp marinade and a bit more in the sauce for layering salt and garlic flavors.
• Garlic and aromatics: 2 crushed garlic cloves plus 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder to round out the sauce depth.
• Paprika: 2 teaspoons for color and mild smokiness; smoked paprika can be used for an extra charred note.
• Peppers and green onions: 1/2 each of yellow, red, and green bell peppers, chopped, plus 3 green onions sliced — they add sweetness, crunch, and bright color.
• Heavy cream: 3 cups for that luxuriously rich base. For a lighter option, use half-and-half plus a slurry, though texture will differ.
• Cheeses: 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, and 1/2 cup shredded cheddar for a melty, savory finish.
• Oil: 2 tablespoons neutral oil for searing the shrimp and softening the peppers.

Instructions

Step 1 — Marinate the Shrimp:Place about 14 oz large shrimp in a bowl with 2 tablespoons jerk sauce and 1/4 teaspoon adobo seasoning. Toss until evenly coated, cover, and refrigerate for 10 minutes. The short marinade allows the shrimp to pick up surface flavor without becoming oversalted; the acid in many jerk sauces is minimal so this is safe for a brief rest.Step 2 — Cook the Pasta:Bring a large pot of salted water to a rolling boil. Add 12 oz dry penne and cook for 10–12 minutes until al dente (check at 9 minutes to avoid overcooking). Reserve 1/2 cup pasta water, then drain the pasta. Keeping it slightly firm is important, since it will finish cooking briefly in the sauce and absorb flavors.Step 3 — Sear the Shrimp:Heat 2 tablespoons oil over medium-high in a large sauté pan. Add marinated shrimp in a single layer and sear 3–4 minutes per side until opaque, slightly browned, and just cooked through. Work in batches if needed. Remove shrimp to a plate and tent loosely to stay warm; overcooking will make shrimp rubbery.Step 4 — Sauté the Vegetables:In the same pan with the browned bits, add crushed garlic, chopped yellow, red, and green bell peppers, plus sliced green onions. Sauté 2–3 minutes until fragrant and peppers are slightly softened but still retain bite. Those fond bits are flavor gold for the sauce.Step 5 — Build the Sauce:Lower heat to medium-low and pour in 3 cups heavy cream. Stir in 1/2 teaspoon adobo seasoning, 1 tablespoon additional jerk sauce, 2 teaspoons paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Simmer gently for 4–6 minutes, stirring occasionally, until the sauce thickens slightly; avoid boiling which can separate cream.Step 6 — Add the Cheese:Reduce heat to low and stir in 1/2 cup mozzarella, 1/2 cup Parmesan, and 1/2 cup cheddar. Mix until fully melted and the sauce is glossy and smooth. If the sauce tightens too much, whisk in reserved pasta water a tablespoon at a time to loosen.Step 7 — Combine and Finish:Add drained penne and seared shrimp back into the pan. Toss thoroughly to coat and let simmer on low for 2–3 minutes so flavors meld. Taste and adjust seasoning with a pinch more adobo or a splash of jerk sauce if desired. Serve immediately, garnished with extra green onion slices.

Storage Tips

Cool to room temperature no longer than two hours, then refrigerate in airtight containers for up to three days. For best texture, store sauce and pasta together; when reheating, warm gently in a skillet over low heat with 1–2 tablespoons water or milk to return silkiness. Do not microwave on high as dairy can separate; stir frequently for even warming. If you want to freeze portions, omit the cream and cheese; freeze the shrimp and pasta separately and prepare a fresh sauce when ready to serve.

Ingredient Substitutions

Swap the heavy cream for 2 cups half-and-half plus 1 cup whole milk for a lighter texture, but expect a less decadent mouthfeel. Replace penne with gluten-free pasta of similar shape (brown rice or corn blends work), and allow slightly different cook times. For dairy-free, use a plant-based cream substitute and dairy-free cheeses, but flavor depth changes — add a splash of nutritional yeast for savory umami. If shrimp aren’t available, cubed chicken breast makes a hearty alternative; sear until just cooked through to avoid drying out.

Serving Suggestions

Serve with a simple green salad dressed in lime vinaigrette to cut the richness, or offer roasted plantains and fried dumplings for a more traditional Caribbean spread. Garnish with extra green onion slices, a wedge of lime, and a sprinkle of chopped fresh parsley or cilantro for color. Pair with a crisp, acidic white wine like Sauvignon Blanc or a light lager to balance cream and spice.

Cultural Background

Rasta pasta blends Italian-American comfort with Jamaican jerk flavors — a modern fusion that became popular in the Caribbean diaspora and on social media. The colorful bell peppers reflect the Rastafarian colors and give the dish its 'rasta' moniker. While not traditional Jamaican food, it celebrates the island's bold spices, particularly the smoky-sweet profile of jerk seasoning which combines allspice, scotch bonnet heat, and aromatics.

Seasonal Adaptations

In summer, use freshly grilled peppers and toss in charred corn kernels for sweetness. In winter, roast the peppers and add wilted spinach to stretch nutrients and seasonality. For holiday gatherings, increase quantities and bake the assembled pasta briefly under the broiler for a golden cheese crust that makes it festive and easy to serve family-style.

Meal Prep Tips

Make the sauce up to 48 hours ahead and refrigerate. Cook the pasta slightly under al dente, toss with a little oil, and refrigerate in a sealed container. When ready, reheat the sauce and quickly finish the pasta and shrimp together for a fresh-tasting meal in under 10 minutes. Portion into individual airtight containers for grab-and-go lunches and reheat gently for best texture.

This dish pairs bold flavors with comforting textures, and I encourage you to make it your own — tweak the heat, swap in seasonal vegetables, and share it with people you love. The joy of cooking is how a simple plate can become a memory, and this one always brings smiles at my table.