This Jamaican Shrimp Rasta Pasta has been a favorite in my kitchen ever since I first combined a jar of fiery jerk sauce with a carton of heavy cream and a bag of penne. I discovered this flavor match on a humid summer afternoon while experimenting with pantry staples and a craving for something bold. The heat of the jerk and the creaminess of the sauce balance beautifully, while the trio of bell peppers brings a sweet crunch and bright color. It is vibrant, comforting, and happens to be one of those dishes that every guest asks about.

I remember the first time I served it: my family gathered around the table and the conversation slowed as everyone took their first forkful. The shrimp were perfectly seasoned with a light char, the sauce clung to each piece of pasta, and the cheeses melted into a silky coating that carried every spice. It is a dish that works for a casual weeknight dinner and can be dressed up for a small celebration. Simple techniques yield deep flavor here, and a short marinade is all you need to make the shrimp sing.

Ingredients

• Shrimp: 14 ounces large shrimp, peeled and deveined. Look for shell-on or already peeled large shrimp at the seafood counter; larger shrimp hold up better to quick searing and stay juicy. If buying frozen, thaw in the refrigerator overnight or under cold running water.
• Pasta: 12 ounces penne. Regular semolina penne works perfectly because its ridges and tube shape trap the creamy sauce. Use a good-quality brand like Barilla or De Cecco for consistent texture when cooked al dente.
• Jerk sauce: 4 tablespoons total. A bottled jerk sauce such as Walkerswood or Grace gives an authentic, seasoned backbone. You can adjust to taste; start with less if you prefer milder heat.
• Seasonings: 3/4 teaspoon adobo seasoning, 2 crushed garlic cloves plus 1/4 teaspoon garlic seasoning, 1/4 teaspoon onion powder, and 2 teaspoons paprika. These build depth—adobo adds savory salt and garlic, while paprika contributes color and mild smokiness.
• Vegetables: 1/2 yellow bell pepper, 1/2 red bell pepper, 1/2 green bell pepper, all chopped, and 3 green onions sliced. The mix adds sweetness, crunch, and a hint of freshness that cuts the richness.
• Dairy: 3 cups heavy cream, 1/2 cup grated Parmesan, 1/2 cup shredded mozzarella, and 1/2 cup shredded cheddar. Full-fat dairy creates a silky sauce that binds to the pasta; choose freshly grated Parmesan for best melting and flavor.
• Other: 1 to 2 tablespoons neutral oil such as canola or vegetable oil for searing the shrimp, plus salt and black pepper to taste.

Instructions

Marinate the protein: In a mixing bowl toss 14 ounces of cleaned shrimp with 2 tablespoons of jerk sauce and 1/4 teaspoon adobo seasoning. Ensure each piece is lightly coated. Cover and chill for 10 minutes while you prepare the rest. This short marinade lets the spice adhere without breaking down the shrimp texture. Cook the pasta: Bring a large pot of salted water to a vigorous boil. Add 12 ounces penne and cook for 10 to 12 minutes until al dente, testing at 9 minutes. Drain well in a colander and reserve briefly; tossing the drained pasta with a little oil prevents sticking while you finish the sauce. Sear the shrimp: Heat 1 to 2 tablespoons oil in a large skillet over medium-high. Add marinated shrimp in a single layer and cook 3 to 4 minutes per side until opaque with light browning. Avoid overcrowding; you want a quick sear for caramelization. Remove shrimp to a plate and set aside to prevent overcooking. Sauté the vegetables: In the same pan, keeping the fond left by the shrimp, add 2 crushed garlic cloves, the chopped yellow, red and green bell peppers, and sliced green onions. Sauté 2 to 3 minutes until the garlic is fragrant and peppers are slightly softened but still bright. The quick cook preserves crunch and color. Build the sauce: Pour 3 cups heavy cream into the skillet and add 1/2 teaspoon adobo seasoning, 1 tablespoon jerk sauce, 2 teaspoons paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic seasoning. Reduce heat to low and simmer gently for about 5 minutes until the cream thickens slightly. Stir occasionally to prevent scorching and taste to adjust seasoning. Melt the cheese: Lower heat to the gentlest setting. Stir in 1/2 cup mozzarella, 1/2 cup Parmesan, and 1/2 cup cheddar until fully melted into a glossy sauce. If the sauce feels too thick, add 1 to 2 tablespoons reserved pasta water to loosen. The cheeses create a cohesive texture that clings to each noodle. Combine and finish: Add the drained penne and seared shrimp back into the pan. Toss gently to coat and simmer on low for 2 to 4 minutes so flavors meld. Serve immediately with an extra sprinkle of Parmesan and a few sliced green onions for brightness.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain quality, cool the dish to room temperature for no more than 90 minutes before refrigerating. For freezing, divide into single-serve portions and place in freezer-safe containers for up to 2 months. When reheating, thaw overnight in the refrigerator and warm gently in a skillet over low heat with a splash of milk or cream, stirring frequently until evenly heated to prevent the dairy from breaking. Avoid microwave reheating at high power which can cause separation; short bursts at low power with stirring work better.

Ingredient Substitutions

If you need to reduce calories or fat, substitute half-and-half for part of the heavy cream or use 2 cups heavy cream plus 1 cup milk. For a gluten-free version, use your favorite gluten-free penne; check labels as some sauces contain wheat. If shellfish is not an option, grilled chicken strips or firm tofu make great replacements; marinate and sear them with the same jerk seasoning to keep the core flavor. For a dairy-free version, use a full-fat coconut milk base and nutritional yeast for savory depth, though the texture will be slightly different and the flavor more coconut-forward.

Serving Suggestions

Serve this pasta hot with a crisp green salad and an acidic dressing to cut the richness, such as lime vinaigrette. Garnish with chopped cilantro or parsley for freshness and an additional wedge of lime at the table to brighten the spices. For a more substantial meal, pair with roasted plantains or fried sweet potatoes to echo Caribbean flavors. Offer crusty bread to sop up any remaining sauce and a chilled beer or a citrusy white wine like Sauvignon Blanc for a complementary beverage.

Cultural Background

This dish is inspired by Jamaican rasta flavors which are bold, pepper-forward, and often include jerk spice blends that incorporate allspice, Scotch bonnet heat, thyme, and garlic. The name and seasonings pay homage to the vibrant spice traditions of Jamaica, adapted here into a cream-based pasta that blends Caribbean heat with Italian pasta technique. The fusion approach mirrors how immigrant and home-cooking traditions mix across kitchens, producing new, beloved comfort dishes.

Seasonal Adaptations

In summer, maximize sweet bell peppers and add fresh corn kernels for a bright touch. In winter, swap fresh peppers for roasted jarred peppers and add a handful of spinach near the end for color and nutrition. Around holidays, elevate the dish with a splash of aged rum in the sauce before adding cream for a warm, caramelized note, or finish with toasted breadcrumbs and extra cheddar for a gratin-like texture under the broiler for a few minutes.

Meal Prep Tips

For easy meal prep, cook the pasta and sauce separately and store them in separate containers to maintain texture. Marinate the shrimp in a sealed container so you can quickly sear them before assembly. On busy nights, reheat the sauce gently and add freshly cooked shrimp to avoid overcooking. Pack pasta and sauce in microwave-safe containers and reheat at medium power, stirring midway to ensure even heat distribution. Label containers with the date and use within three days for best quality.

This dish marries speed with bold flavor and can easily become a weeknight favorite. Try it as written, then make it your own by adjusting the heat level, swapping proteins, or lightening the dairy. Cooking is about joy and shared meals, and this creamy, spicy pasta has created many small celebrations at my table. I hope it will do the same for you.