Creamy Jamaican Shrimp Rasta Pasta

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Rich, bold, and utterly comforting—Creamy Jamaican Shrimp Rasta Pasta is a Caribbean-inspired dream dinner. This vibrant dish combines tender penne pasta with juicy, sautéed shrimp, all smothered in a creamy, spiced sauce bursting with jerk seasoning and colorful bell peppers. The result? A mouthwatering explosion of flavors and textures that hit every craving at once—spicy, savory, creamy, and indulgent.

Whether you’re in need of a quick weeknight dinner or a show-stopping meal for guests, this easy-to-make recipe will transport your tastebuds to the islands with every bite. It’s the perfect fusion of Italian comfort and Jamaican fire, made all the better with that irresistible creamy sauce coating each forkful.

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Ingredients for this Creamy Jamaican Shrimp Rasta Pasta

• 1 lb shrimp (peeled and deveined)
• 2 cups penne pasta
• 1 tablespoon olive oil
• 2 tablespoons jerk seasoning (use mild or hot depending on preference)
• 1/2 red bell pepper, sliced
• 1/2 green bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup parmesan cheese, grated
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Chopped parsley or green onions for garnish

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Step 1: Cook the Pasta

Start by boiling a large pot of salted water. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the rest of the dish.

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Step 2: Season and Sauté the Shrimp

In a bowl, toss the shrimp with 1 tablespoon of jerk seasoning until well coated. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

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Step 3: Sauté the Peppers and Garlic

In the same skillet, add the sliced bell peppers and sauté for 3–4 minutes, until they begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.

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Step 4: Make the Creamy Jerk Sauce

Reduce the heat to medium. Pour in the heavy cream and milk, stirring to combine. Add the remaining tablespoon of jerk seasoning, paprika, and a pinch of salt and pepper. Let the sauce simmer for 3–4 minutes to thicken slightly.

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Step 5: Add Cheese and Combine

Stir in the grated parmesan cheese until the sauce becomes smooth and creamy. Then add the cooked pasta and shrimp back into the skillet. Toss everything together until the pasta is fully coated in the sauce and the shrimp is evenly distributed.

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Step 6: Garnish and Serve

Turn off the heat and sprinkle chopped parsley or green onions on top. Serve immediately while hot and creamy. Optionally, squeeze a bit of fresh lime juice over the top for a bright contrast.

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Storage Instructions

To store leftover Creamy Jamaican Shrimp Rasta Pasta, transfer it to an airtight container and refrigerate within two hours of cooking. It will stay fresh in the refrigerator for up to 3 days. For best results when reheating, warm it slowly on the stovetop over low heat, adding a splash of milk or cream to bring the sauce back to life. Avoid microwaving for too long as it may cause the shrimp to become rubbery and the sauce to separate.

Freezing is not ideal for this dish, as the creamy sauce may not retain its smooth texture after thawing. However, if you must freeze it, do so without the shrimp, and add fresh-cooked shrimp after reheating.

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Estimated Nutrition (Per Serving)

• Calories: 520
• Protein: 30g
• Carbohydrates: 42g
• Fat: 28g
• Saturated Fat: 13g
• Cholesterol: 190mg
• Sodium: 850mg
• Fiber: 3g
• Sugar: 5g

Note: These values are estimates and may vary based on specific ingredients and portion sizes used.

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Frequently Asked Questions

1. Can I make this recipe less spicy?

Yes! Use mild jerk seasoning or reduce the amount used. You can also balance the heat with a little extra cream or milk.

2. What if I don’t have jerk seasoning?

You can make a quick substitute using a mix of allspice, thyme, paprika, garlic powder, onion powder, cayenne, cinnamon, and nutmeg.

3. Can I use a different type of pasta?

Absolutely. Rotini, fettuccine, or even spaghetti work well—just ensure it’s something that holds sauce nicely.

4. Is it okay to use frozen shrimp?

Yes, just make sure to thaw and pat them dry before seasoning and cooking.

5. Can I add vegetables to this dish?

Definitely! Broccoli, spinach, or mushrooms are great additions that go well with the creamy jerk sauce.

6. What protein can I use instead of shrimp?

Grilled chicken, sausage, or even tofu for a vegetarian version work wonderfully.

7. Can I prepare this in advance?

Yes, but keep the pasta and sauce separate if making ahead. Combine and heat gently when ready to serve.

8. How do I prevent the sauce from curdling?

Keep the heat medium to low while simmering the sauce and avoid boiling it, especially after adding dairy ingredients.

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