Description

A creamy, flavorful Caribbean-inspired pasta with succulent jerk-seasoned shrimp, vibrant bell peppers, and a rich cheese sauce that captures the essence of Jamaican Rasta Pasta.

Ingredients

Units Scale

1 lb raw shrimp, peeled & deveined
2 Tbsp extra virgin olive oil (divided)
1 Tbsp unsalted butter
1 1/2 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp dried parsley
16 oz penne pasta
4 garlic cloves, minced
2 cups mixed bell peppers (red, green, yellow), sliced
2 Tbsp all‑purpose flour
1–2 Tbsp jerk seasoning
2 cups heavy cream
1 cup low‑sodium chicken or seafood stock
2 Tbsp white cooking wine (optional)
1 cup freshly grated Parmesan cheese
1 cup mild cheddar cheese (optional)
Chopped scallions or parsley (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Cook pasta in salted boiling water until al dente. Drain and set aside.
In a bowl, toss shrimp with salt, pepper, smoked paprika, garlic powder, parsley.
Heat 1 Tbsp oil and butter in a skillet over medium-high heat. Sauté shrimp about 3 min per side until pink. Remove and set aside.
In the same pan, add remaining 1 Tbsp oil and minced garlic; cook 1–2 min until fragrant.
Add sliced peppers; sauté 3–5 min until slightly tender.
Sprinkle in flour and jerk seasoning; stir to coat.
Pour in cream, stock, and wine; simmer 3–4 min until slightly thickened.
Reduce heat and stir in Parmesan (and cheddar if using) until melted.
Add cooked pasta and shrimp back in; stir to combine and heat through (~2 min).
Garnish with scallions or parsley and serve immediately.

Notes

Make it dairy‑free or vegan by substituting coconut milk for cream and omitting cheese or using dairy‑free cheese.
Use gluten‑free pasta and ensure flour or use a slurry for GF version.
Leftovers keep 3–4 days in the fridge; reheat with splash of cream or stock.
For extra jerk flavor, marinate shrimp up to 24 hrs in advance.

Nutrition

Serving Size: 1/4 recipe
Calories: 600 kcal
Sugar: 4 g
Sodium: ~1000 mg
Fat: 50 g
Saturated Fat: 30 g
Unsaturated Fat: 20 g
Trans Fat: 0.1 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 200 mg