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A pot of jerk shrimp pasta.

Best Rasta pasta Recipe – Jerk Shrimp Pasta

This Rasta pasta with shrimp recipe is life changing. Simple pasta dish inspired by the Caribbean and Italian flavour. Penne pasta tossed in creamy, cheesy and jerk seasoning. It is absolutely delicious, weeknight dinner just got better!
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Pasta
Cuisine American, British, Caribbean
Servings 4
Calories 622 kcal


  • 400 g penne pasta
  • 3 Bell peppers
  • 1 lb jumbo shrimp cleaned and deveined.
  • cup cheese
  • cup Parmesan
  • cup chicken stock
  • 3 stalk scallion sliced
  • 1 small onion
  • 1 scotch bonnet
  • tablespoon jerk seasoning divided half to season shrimps and the other half for the creamy sauce
  • 4 garlic gloves chopped
  • 2 teaspoon paprika
  • 1 teaspoon all spice
  • Salt and pepper to taste
  • 1 cup Double cream


  • Prep the ingredients: Slice the bell peppers into strips, chop the onions, scotch bonnet and garlic and set aside
  • Clean and devein the shrimps if using then season with ½ tablespoon of jerk seasoning, mix to combine and marinate for about 10 minutes or longer if time is not of the essence.
  • Boil the penne pasta: boil the pasta in salted water until aldente, reserve about 1 cup of pasta water drain pasta and set aside. In order to stop the pasta from clumping up, add about 1 tablespoon of oil and toss to combine. Alternatively, run the pasta under cold water to get rid of starch.
  • Cook the shrimps: heat up olive oil on medium high heat, carefully add the shrimps to the hot pan and cook on each side for about 2 to 3 minutes each depending on the size of the shrimp. Do not overcook as you would be adding it back to the pasta later. Take it out of the pan and transfer unto a plate then set aside.
  • Make the creamy sauce: still using the same pan you sauteed the shrimps, add chopped bell peppers and onions and saute for about 1 to 2 minutes moving it around the pan so it doesn’t burn. Add scallions, jerk seasoning, salt and black pepper and cook for another minute. Deglaze the pan with the chicken stock. Add chopped garlic and cook for another minute or two.
  • Pour the double cream over the sauteed vegetables, add chopped scotch bonnet, smoked paprika, allspice and stir to combine. Stir in parmesan cheese and cheddar cheese into the creamy sauce until melted. Taste and adjust seasoning to preference.
  • Add the cooked pasta to the sauce and stir to combine, add some of the reserved pasta if the sauce is too thick. Finally, return the cooked shrimps to the pasta and stir to combine. Take it off the heat and serve immediately. Enjoy



How to make this recipe vegetarian or vegan, simply substitute the heavy cream for coconut milk or cream of coconut. Instead of chicken, fish or shrimp, opt for vegetables like mushrooms, zucchini, egg plants or any other veg of choice.
Own an instant pot? Then you are in for a treat as you can make this easy Rasta pasta in your gadget.
Use leftover cooked chicken or shrimps instead of raw, if using cooked chicken, add it to the creamy sauce so that it is infused with the jerk flavour. If using cooked shrimps or prawns, add it last to the pasta in order not to overcook it.


Calories: 622kcalCarbohydrates: 88gProtein: 44gFat: 10gSaturated Fat: 4gCholesterol: 302mgSodium: 1165mgPotassium: 712mgFiber: 7gSugar: 9gVitamin A: 4454IUVitamin C: 127mgCalcium: 393mgIron: 5mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword jerk shrimp pasta, rasta pasta, rasta pasta recipe
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