This Creamy Jamaican Shrimp Rasta Pasta is a festive dish that brings a taste of the islands right to your home! With bright bell peppers and shrimp in a smooth, creamy sauce, it’s a color feast!
The best part? It’s quick and easy to whip up. I love tossing everything together in one pot—less mess and more fun! Plus, the flavors just dance on your taste buds! 🇯🇲🍤
Key Ingredients & Substitutions
Pasta: I recommend using rigatoni or penne for their hearty texture. If you’re gluten-free, you can try gluten-free pasta or even use zucchini noodles for a lighter option.
Shrimp: Fresh shrimp is best, but frozen shrimp work just as well. Just make sure they are thawed before cooking. If you’re vegetarian, you can substitute with tofu or your favorite plant-based protein!
Bell Peppers: They add color and sweetness! Feel free to mix in other types, like orange or even jalapeño for extra spice. If bell peppers aren’t available, snap peas or spinach can also work.
Scotch Bonnet Pepper: This adds authentic Jamaican heat. If you want less heat, use jalapeño or skip it altogether! Alternatively, add a pinch of cayenne pepper for a milder kick.
Heavy Cream: If you’re looking for a lighter version, you can use half-and-half or even coconut cream for a tropical twist!
How Can I Achieve the Perfect Sauce Consistency?
The sauce is a key part of this dish, and getting it just right can make all the difference! Here are some tips for the perfect creamy sauce:
- After adding the chicken broth, let it simmer to let the flavors meld and reduce slightly before adding the cream. This adds depth to the sauce.
- Don’t rush the simmering of the heavy cream; this helps thicken the sauce and develop that rich flavor.
- If the sauce is too thick, add a splash more chicken broth or a little pasta water. If too thin, allow it to simmer a bit longer to condense.
By following these tips, you’ll have a luscious, creamy sauce that perfectly coats the pasta!
How to Make Creamy Jamaican Shrimp Rasta Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz rigatoni or penne pasta
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
Vegetables:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 Scotch bonnet pepper (or habanero), seeded and finely chopped (optional for heat)
Spices:
- 1 tsp dried thyme
- 1 tsp allspice (pimento)
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- Salt to taste
For the Sauce:
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
Garnish:
- Fresh parsley or cilantro, chopped
- Juice of half a lime
Time Needed:
This delicious Shrimp Rasta Pasta takes about 30 minutes to prepare and cook. Perfect for a weeknight dinner or a special occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook until al dente, following the package instructions. Once cooked, drain the pasta and set it aside for later.
2. Sauté the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp to the skillet, and season with salt, black pepper, dried thyme, allspice, and smoked paprika. Sauté the shrimp for about 2-3 minutes on each side or until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and set them aside.
3. Sauté the Aromatics:
In the same skillet, add the butter and allow it to melt. Then, add the diced onion, minced garlic, and Scotch bonnet pepper (if using). Sauté these ingredients for about 2-3 minutes, or until the onion is translucent and fragrant.
4. Add the Bell Peppers and Tomatoes:
Next, toss in the sliced bell peppers and halved cherry tomatoes. Sauté these for about 4-5 minutes, stirring occasionally, until the bell peppers are tender but still vibrant in color.
5. Create the Sauce:
Pour in the chicken broth and allow it to simmer for 2 minutes, combining the flavors and reducing slightly. Lower the heat and then stir in the heavy cream, letting the sauce gently simmer for an additional 3-4 minutes until it thickens to your desired consistency.
6. Combine Everything:
Add the cooked pasta and shrimp back into the skillet. Gently toss everything together to ensure that the pasta and shrimp are well coated in the creamy sauce.
7. Finish the Dish:
Stir in the grated Parmesan cheese until it’s fully melted and combined into the sauce. Taste and adjust the seasoning with additional salt and pepper if necessary.
8. Serve and Enjoy:
Finish off your dish with a squeeze of fresh lime juice for a burst of brightness and garnish with chopped parsley or cilantro. Serve immediately and enjoy your vibrant, creamy Jamaican Shrimp Rasta Pasta!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking. You can do this overnight in the fridge or quickly by placing the shrimp in a sealed plastic bag and submerging it in cold water for about 30 minutes.
What If I Don’t Have Allspice?
No worries! If you don’t have allspice on hand, you can substitute it with a mix of cinnamon and nutmeg or just skip it altogether. The dish will still be delicious!
How Can I Make this Dish Vegetarian?
To make a vegetarian version, you can substitute the shrimp with sautéed mushrooms or tofu. Additionally, use vegetable broth instead of chicken broth to maintain the flavor profile.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stove over low heat, adding a splash of cream or broth if needed to refresh the sauce.
