Description
This Creamy Jamaican Shrimp Rasta Pasta is a vibrant, spicy, and comforting fusion of shrimp, colorful bell peppers, and penne tossed in a rich coconut cream sauce.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz penne pasta
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tbsp jerk seasoning
- 2 cloves garlic, minced
- 1 cup coconut cream
- 1/2 cup grated Parmesan cheese
- 2 scallions, chopped
- 2 tbsp olive oil
- 1 tsp fresh thyme
- Salt and black pepper to taste
Instructions
- Season the shrimp with jerk seasoning, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the shrimp for 1–2 minutes on each side until pink and caramelized. Remove and set aside.
- In the same skillet, add more oil if needed and sauté the sliced bell peppers for 2–3 minutes until tender but still vibrant. Add minced garlic and fresh thyme, stirring for 1 minute until fragrant.
- Pour in coconut cream and bring to a gentle simmer, scraping the pan. Stir in Parmesan cheese until melted into a velvety sauce. Adjust seasoning to taste.
- Add cooked penne pasta to the sauce and toss to coat. Fold in seared shrimp, letting them reheat in the sauce. Add a splash of pasta water if needed. Top with chopped scallions.
- Serve hot, garnished with extra scallions or Parmesan if desired.
Notes
- Garnish with scallions, parsley, extra Parmesan, or charred lime for brightness.
- Serve with sautéed greens, cucumber salad, crusty bread, mango salsa, or fried plantains.
- Present in bowls, family-style platters, or appetizer cups for a dramatic effect.
- Refrigerate leftovers up to 3 days; flavors deepen over time.
- Freeze cooled portions for up to 1 month; reheat gently with added liquid.
- Substitute coconut cream with heavy cream or a plant-based option.
- Make vegetarian by replacing shrimp with mushrooms, tofu, or chickpeas.
- Adjust spiciness with more or less jerk seasoning, cayenne, or scotch bonnet.
- Use any short, hearty pasta like rigatoni, ziti, or rotini.