Name: Easy Rasta Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Caribbean Fusion
Ingredients: 8 oz casarecce pasta; 1 lb large shrimp, peeled and deveined; 2 tbsp jerk seasoning; 1 tbsp olive oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 1 small onion, sliced; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; 1 tbsp chopped parsley (optional)

I first made this Easy Rasta Pasta Recipe on a quiet Sunday, craving something bold, creamy, and just a little spicy. I had a handful of bell peppers, some shrimp that needed cooking, and pasta on hand. What I didn’t expect was how quickly it would become a go-to in my kitchen. The fusion of creamy sauce, jerk seasoning, and sautéed peppers turned a simple dish into a flavorful celebration of Caribbean comfort with an Italian twist.

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I love how adaptable and vibrant this dish is. It’s a fantastic choice when I want to impress guests or just treat myself to something satisfying without spending hours in the kitchen. The combination of smoky jerk shrimp and creamy pasta with colorful peppers not only looks beautiful on the plate—it tastes like a burst of sunshine.

Why You’ll Love This Easy Rasta Pasta Recipe

Big bold flavor: A rich, creamy sauce balanced with jerk seasoning gives it heat and heart.
Quick to make: It’s ready in about 30 minutes, perfect for busy weeknights.
Visually stunning: The rainbow of peppers with grilled shrimp makes this dish look restaurant-level.
Customizable: Easily swap proteins or go vegetarian and it still shines.
Comfort food with a twist: It’s creamy, spicy, savory, and loaded with soul.

What Kind of Pasta Works Best for Easy Rasta Pasta?

Traditionally, penne is the go-to for Rasta Pasta, but I’ve found that any short pasta with ridges or tubes does the job beautifully. In the photo, I used casarecce—it’s perfect for grabbing onto that velvety sauce and tucking in bits of pepper and shrimp. Rotini, rigatoni, or even farfalle are great alternatives. Just make sure it’s sturdy enough to carry the creamy jerk-spiced sauce without getting lost.

Options for Substitutions

One of the things I love about this dish is how flexible it is. Whether you’re working with dietary restrictions or missing a few ingredients, it’s easy to adapt:

Protein: No shrimp? Try chicken, tofu, or even jerk-spiced mushrooms for a vegetarian option.
Pasta: Swap traditional pasta for gluten-free noodles or even zoodles for a lighter version.
Dairy: Use coconut milk and dairy-free cheese if you need a lactose-free version.
Spice level: Adjust the jerk seasoning to your taste, or add extra chili flakes for a real kick.
Peppers: Any bell peppers work—just aim for a mix of colors for that beautiful contrast.

Ingredients for This Easy Rasta Pasta Recipe

Shrimp: Adds juicy, savory protein with a natural sweetness that balances the heat of the jerk seasoning.
Jerk Seasoning: The heart of the dish—spicy, smoky, and full of Caribbean flavor.
Bell Peppers (Red, Yellow, Green): These not only bring color but also a sweet crunch that complements the creamy sauce.
Garlic: Gives depth and aroma, enhancing every bite with a warm, savory note.
Onion: Adds a gentle sweetness and body to the base of the sauce.
Heavy Cream: Creates that rich, indulgent sauce that clings to every noodle.
Parmesan Cheese: Salty and nutty, it melts into the cream for a luxurious texture.
Pasta (Casarecce or Penne): A hearty shape that holds sauce and fills the dish with comfort.
Olive Oil: Used for sautéing and adding smoothness to the dish.
Salt and Pepper: To balance and enhance all the other flavors.
Fresh Parsley or Basil (optional): A pop of freshness at the end that lifts the entire plate.

Step 1: Season and Cook the Shrimp

Toss the shrimp with jerk seasoning and a bit of olive oil. Sear them in a hot skillet for 1–2 minutes per side until they’re slightly charred and cooked through. Remove and set aside.

Step 2: Sauté the Vegetables

In the same pan, add a little more olive oil. Sauté the onions and garlic until fragrant, then add the sliced bell peppers. Cook until they soften but still have a bit of crunch.

Step 3: Make the Creamy Sauce

Pour in the heavy cream and bring it to a gentle simmer. Stir in the Parmesan cheese until the sauce thickens slightly and becomes velvety. Season with salt and pepper to taste.

Step 4: Boil the Pasta

While the sauce is cooking, boil your pasta in salted water according to the package directions. Drain and set aside, saving a little pasta water in case you want to thin the sauce.

Step 5: Combine Everything

Add the cooked pasta into the sauce, tossing gently to coat. Return the shrimp to the pan and stir everything together, letting it warm through. If needed, add a splash of pasta water to loosen the sauce.

Step 6: Garnish and Serve

Top with freshly chopped parsley or basil and an extra sprinkle of Parmesan if you’d like. Serve hot and enjoy!

How Long to Cook the Easy Rasta Pasta Recipe

This dish comes together in about 30 minutes total:

Shrimp: 3–4 minutes
Vegetables: 5–6 minutes
Sauce: 5–7 minutes to thicken
Pasta: 10–12 minutes (depending on the type)
Combining and finishing: 3–5 minutes

It’s fast, efficient, and perfect for weeknights or last-minute dinner plans.

Tips for Perfect Easy Rasta Pasta

Don’t overcook the shrimp: Once they turn pink and firm, pull them out—overcooked shrimp gets rubbery fast.
Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly into the sauce.
Salt your pasta water: This is your only chance to season the pasta itself.
Keep the peppers slightly crisp: You want texture and color—not mush.
Reserve pasta water: A little splash can bring the sauce to the perfect creamy consistency.
Add jerk seasoning gradually: It’s spicy! Taste and build the heat to your liking.

Watch Out for These Mistakes While Cooking

Using too much jerk seasoning at once: It’s potent—start small and adjust to your spice preference.
Overcooking the pasta: Aim for al dente so it holds its shape and doesn’t go mushy when mixed with the sauce.
Cooking the shrimp with the sauce: Shrimp should be cooked separately and added at the end to avoid overcooking.
Letting the sauce boil too hard: A gentle simmer keeps the cream from breaking or curdling.
Skipping fresh elements: A touch of parsley or fresh lime juice brightens the richness beautifully.

What to Serve With Easy Rasta Pasta?

Garlic Bread

A crusty, buttery side that’s perfect for mopping up that creamy sauce.

Simple Green Salad

Keeps things light and adds a crisp contrast to the creamy, spicy pasta.

Fried Plantains

Sweet and golden, they echo the Caribbean flair of the dish beautifully.

Roasted Broccoli

Oven-roasted with a touch of olive oil and lemon—it adds balance and texture.

Pineapple Salsa

A fruity, refreshing topping that cools the spice and livens up the plate.

Grilled Corn on the Cob

Tossed with lime and chili, it’s a smoky-sweet addition that fits the flavor profile.

Coconut Rice

A creamy, mildly sweet base that pairs especially well if you’re skipping the pasta and going for a low-carb twist.

Sparkling Limeade or Ginger Beer

To cut through the cream and spice with something refreshing and zesty.

Storage Instructions

If you have leftovers, Easy Rasta Pasta stores quite well:

Refrigerator: Store in an airtight container for up to 3 days.
Reheating: Warm gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce.
Freezer: Not recommended. The cream sauce can separate and the texture of the shrimp and peppers may suffer.

Estimated Nutrition

Note: These values are approximate and can vary based on exact ingredients and portions.

Calories: 550 per serving
Protein: 30g
Carbohydrates: 45g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 210mg
Fiber: 3g
Sugar: 5g
Sodium: 700mg

This is based on a shrimp version using heavy cream, Parmesan, and standard pasta.

Frequently Asked Questions

Can I make this Rasta Pasta vegetarian?

Absolutely! Skip the shrimp and use jerk-seasoned mushrooms or tofu. You’ll still get great flavor and texture.

Is Rasta Pasta supposed to be spicy?

Yes, it has a kick! But you control the heat by adjusting the amount of jerk seasoning. Start mild and build from there.

What’s the origin of Rasta Pasta?

It’s a fusion dish with Jamaican roots, blending Caribbean jerk spices with creamy pasta—often attributed to chefs combining flavors in creative ways.

Can I use store-bought jerk seasoning?

Yes, store-bought works well. Just check the label for salt and spice levels, and adjust accordingly.

Can I use a different protein?

Definitely. Chicken, salmon, tofu, or even steak work beautifully. Just season and cook it the same way as the shrimp.

What if my sauce gets too thick?

Add a splash of reserved pasta water or milk to loosen it up. Stir gently and heat just until it’s creamy again.

Can I make this ahead of time?

You can prep the sauce and shrimp a day in advance. Cook the pasta fresh and combine everything when ready to serve for the best texture.

Does it reheat well?

Yes, but gently. Reheat on low with a splash of liquid to bring the sauce back to life without overcooking the shrimp or pasta.

Conclusion

Easy Rasta Pasta is more than just a meal—it’s a flavorful adventure that’s surprisingly simple to pull off. It combines the best of bold Caribbean spice with the comforting creaminess of a pasta dish, making it a standout weeknight dinner or special occasion treat. Once you try it, I promise it’ll become a regular in your rotation.