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Creamy Jamaican Shrimp Rasta Pasta

Creamy Jamaican Shrimp Rasta Pasta

Dive into Creamy Jamaican Shrimp Rasta Pasta—a flavorful mix of Caribbean spices, juicy shrimp, and cheesy sauce. A cozy, one-pot wonder!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Caribbean
Servings 4 servings
Calories 749 kcal

Equipment

  • medium skillet
  • large skillet
  • pot for boiling pasta

Ingredients
  

SHRIMP

  • 2 lbs wild-caught jumbo or colossal shrimp, deveined
  • 1 tablespoon Extra virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley

RASTA PASTA

  • 1 16 oz package organic rigatoni pasta You can use your fave short-cut pasta; See Notes for GF option.
  • 1 tablespoon Extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 cups chopped bell peppers You can use an array of colors for a brighter look
  • 2 sprigs fresh thyme
  • 2 tablespoons organic all-purpose flour
  • 1-2 tablespoons jerk seasoning homemade or store-bought, depending on how much jerk flavor you'd like.
  • 2 cups organic heavy cream
  • 1 cup chicken or seafood stock, low-sodium You can also use vegetable stock, if desired
  • 2 tablespoons white cooking wine
  • 1 cup freshly-grated parmesan cheese
  • 1 cup shredded thick-cut mild cheddar optional

GARNISH

  • Chopped scallions (aka green onions)

Instructions
 

BOIL THE PASTA

  • Cook pasta according to packaging, usually 8-10 minutes, but for al dente, cook for 6-8 minutes.

SEASON + SAUTE THE SHRIMP

  • In a bowl, mix shrimp with salt, black pepper, smoked paprika, garlic powder, and parsley.
  • Heat olive oil and butter in a medium skillet over medium-high heat. Sauté minced garlic for 1-2 minutes until fragrant.
  • Add shrimp, cooking on both sides for 3-4 minutes until pink and cooked through. Set aside on a plate.

TO MAKE THE SAUCE

  • In a large skillet, add olive oil and minced garlic, sautéing until fragrant, about 1-2 minutes.
  • Add chopped bell peppers and sauté until tender, about 3-4 minutes. Add jerk seasoning and flour, stirring together.
  • Whisk in heavy cream, stock, and white cooking wine until smooth. Add thyme sprigs.
  • Reduce heat to low and let the sauce simmer for 3-4 minutes until thickened. Stir in parmesan and cheddar until melted.
  • Add cooked pasta and shrimp, stirring until well coated. Let simmer for 1-2 minutes.
  • Remove from heat, discard thyme sprigs, and serve immediately garnished with chopped scallions.

Notes

Leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. Adjust spice amounts to taste.

Nutrition

Serving: 1plateCalories: 749kcalCarbohydrates: 14gProtein: 19gFat: 70gSaturated Fat: 40gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 0.1gCholesterol: 192mgSodium: 1271mgPotassium: 273mgFiber: 1gSugar: 4gVitamin A: 3203IUVitamin C: 3mgCalcium: 520mgIron: 1mg
Keyword bell peppers, comfort food, Dinner, jerk, pasta, shrimp
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