I love Rasta Pasta. It’s one of my favorite things to eat, especially with shrimp or salmon. I eat this dish so much that I’ve perfected making the sauce from scratch. But these days I’ve been making things easier for myself and making a cheat sauce that yields a rich and creamy dish. I’m sharing my quick and easy Jerk Shrimp Rasta Pasta Recipe with you guys so that you can perfect making the dish too.
First a little tidbit about Rasta Pasta. The dish originated in Jamaica and is typically made with green, yellow and red bell peppers. Green, yellow and red (and sometimes black) are Rastafarian colors. Hence the name of the dish. Green represents the land. Yellow, the gold that was stolen from Jamaica by British colonizers. Red, the bloodshed and Jamaican people lost under British colonization. Deep I know. But I feel it’s good to know the history of a dish when trying cuisines from other cultures. I am not Jamaican. My family originates from Down South. I just enjoy trying food from different cultures and learning how to make the things I love at home. And of course- teaching you guys.
When I make Rasta Pasta from scratch, I use a combination of coconut milk, vegetable broth and fresh parmesan cheese for the sauce. But I found that you can use jarred Alfredo sauce with the parmesan cheese and get a very similar taste. The dish also turns a little creamier. Which I enjoy. However, you absolutely must use Walkerswood Traditional Jerk Seasoning. NO substitutions. I use the mild variety as spicy is a bit too hot for me. You can mix mild and spicy if you enjoy a little extra spice.
I prefer Argentinian Red Shrimp as they taste like little lobsters. Sooo good. But you can use any type of shrimp you like. I also add my Homemade Caribbean Green Seasoning to add extra flavor to the dish. You can leave it out if you choose to. It does add a nice taste to the dish though. Now let’s get into this Jerk Shrimp Rasta Pasta recipe.
Creamy Jerk Shrimp Rasta PastaCourse: Seafood, PastaCuisine: Jamaican
Rich and creamy Jerk Shrimp Rasta Pasta cooked to perfection, in a single pot.
1 lb shrimp, deveined
1 tbsp lemon juice
1 tbsp coconut or olive oil
1-2 tbsp jerk seasoning
1/4 tsp Slap Ya Mama Seasoning
1 tbsp Caribbean Green Seasoning (optional)
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 lb penne, cooked al dente
15 oz Alfredo sauce, jarred
5 oz parmesan cheese, shaved
1/4 cup coconut, almond or milk of choice
- Wash the shrimp with lemon juice and water. Pat dry. Season with the Slap Ya Mama, jerk seasoning and Caribbean Green Seasoning and let marinate for at least 15 minutes.
- Cook and drain the penne and set aside.
- Wash and slice the bell peppers.
- In a non-stick pan, heat the oil and add the bell peppers. Sauté the peppers until slightly tender.
- Add the shrimp to the pan and cook until half way done. Then add the Alfredo sauce and milk to the pan.
- Turn the heat down low and bring the sauce to a simmer. Now add the parmesan cheese to the pan. Simmer until the cheese melts, stirring constantly.
- Now add the penne to the pan and gently toss until it’s coated with the cheese sauce.
- Cover the pan and let simmer for 5 minutes. Then turn off the heat and let the pan sit covered for 5 more minutes to allow the sauce to thicken. Serve hot.
- I add the milk to the empty Alfredo sauce jar and shake it up to get every drop of sauce. Then pour it in the pan.
- My homemade Caribbean Green Seasoning is optional. But it’s a nice addition to the dish.