Creamy Jamaican Shrimp Rasta Pasta is a colorful and tasty dish. It features juicy shrimp, creamy sauce, and bright bell peppers that add a nice crunch. Perfect for a quick, fun meal!
With all those vibrant colors on your plate, who could resist? 🌈 I love whipping this up when I want something satisfying yet easy to make. It always feels like a party at the dinner table!
Key Ingredients & Substitutions
Pasta: Rigatoni or penne works best for holding the creamy sauce. If you don’t have these, any short pasta like fusilli or farfalle can be a great choice!
Shrimp: Large shrimp are a must for this dish. If you’re allergic, try using cooked chicken or even tofu for a vegetarian option.
Peppers: Red and yellow bell peppers add sweetness and crunch. Feel free to improvise with orange bell peppers or even zucchini for a twist!
Scotch Bonnet Pepper: This spicy pepper brings authentic Jamaican heat. If it’s too spicy for you, use jalapeños or skip it altogether. A little cayenne pepper can substitute for heat without overdoing it.
Heavy Cream: For a lighter version, use half-and-half or almond milk instead. Coconut milk is also an excellent alternative, giving a tropical flair.
How Do I Get My Shrimp Cooked Just Right?
Cooking shrimp might seem tricky, but it’s all about timing. Here’s how to nail it:
- Start with a hot skillet; heat the olive oil first.
- Season shrimp simply with salt and pepper before adding them to the pan.
- Cook them for 2-3 minutes on each side until they turn pink and opaque.
- Don’t overcook—shrimp become tough and chewy if left too long!
Following these steps will give you perfectly cooked shrimp every time, enhancing your Rasta pasta dish. Enjoy your cooking!
How to Make Creamy Jamaican Shrimp Rasta Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
For the Vegetables:
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 Scotch bonnet pepper or habanero pepper, seeded and finely chopped (optional for heat)
For the Sauce:
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon allspice
- Salt and pepper, to taste
- 1 cup heavy cream
- 1/2 cup chicken broth or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach leaves, roughly chopped
For Garnish:
- Fresh basil or scallions, thinly sliced
How Much Time Will You Need?
This delicious dish will take you about 25 minutes from start to finish. It’s a quick meal that you can whip up on a busy weeknight or any time you’re craving something special yet simple!
Step-by-Step Instructions:
1. Cooking the Pasta:
Begin by bringing a large pot of salted water to a boil. Add your pasta and cook it according to package instructions until it’s al dente—you want it to have a little bite to it. Once done, drain the pasta and set it aside.
2. Cooking the Shrimp:
In a large skillet, add 1 tablespoon of olive oil and heat it over medium heat. Season your shrimp with salt, pepper, smoked paprika, dried thyme, and allspice. Once the oil is hot, add the shrimp to the skillet. Cook them for about 2-3 minutes on each side until they turn pink and opaque. When finished, remove the shrimp from the pan and set them aside on a plate.
3. Sautéing the Vegetables:
In the same skillet, add a bit more oil if the pan looks dry. Now, toss in the diced onion and garlic, cooking for about a minute. After that, add the diced red and yellow bell peppers along with the Scotch bonnet pepper (if you’re using it). Sauté everything for about 5 minutes until the vegetables are soft and fragrant.
4. Adding Flavor:
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer for about 2 minutes. This will help to deglaze the pan and add flavor.
5. Making the Creamy Sauce:
Reduce the heat to low and stir in the heavy cream, allowing it to thicken slightly for about 3-5 minutes. Then, add the grated Parmesan cheese and stir until it’s melted and combined, creating a luscious sauce.
6. Combining It All:
Now it’s time to bring everything together! Add the cooked pasta and shrimp back into the skillet, tossing everything gently so that the pasta is coated in the creamy sauce. Lastly, toss in the chopped spinach. Stir just until the spinach wilts, which should only take about a minute.
7. Final Taste Check:
Take a moment to taste your Rasta Pasta and adjust the seasoning with a bit more salt and pepper if needed. This is your dish, so make it perfect for you!
8. Serve and Enjoy:
Serve your Creamy Jamaican Shrimp Rasta Pasta hot, garnished with fresh basil or sliced scallions for an extra burst of freshness. Enjoy every creamy, colorful bite!
This dish is a delightful mix of creamy textures and spicy flavors. Get ready to savor the taste of Jamaica right at your table! 🌶️🍤🍝
Can I Use Frozen Shrimp Instead of Fresh?
Absolutely! Just ensure to thaw the frozen shrimp completely before cooking. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for about 30 minutes. Pat them dry before seasoning and cooking.
What Should I Do If I Don’t Have Heavy Cream?
No problem! You can substitute heavy cream with half-and-half for a lighter option, or use coconut milk for a dairy-free alternative that will add a nice flavor. Just keep in mind that the sauce may have a slightly different texture and taste.
Can I Make This Recipe Vegetarian?
Definitely! Replace shrimp with your favorite vegetables, such as zucchini, mushrooms, or chickpeas for added protein. You can also skip the chicken broth and use vegetable broth instead to keep the dish vegetarian-friendly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if it thickens too much.
