Name: Easy Rasta Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Caribbean Fusion
Ingredients: 8 oz penne or casarecce pasta; 1 lb shrimp, peeled and deveined; 1 tablespoon jerk seasoning (plus more to taste); 1 tablespoon olive oil (plus extra if needed); 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 green bell pepper, sliced; 3 cloves garlic, minced; 1 cup heavy cream; 3/4 cup grated Parmesan cheese; Salt and pepper, to taste; Fresh parsley or basil, for garnish

I still remember the first time I made Rasta Pasta. I was craving something rich, spicy, creamy, and colorful—something that felt like a little escape in a bowl. This dish delivered on all fronts. Tender shrimp, sweet bell peppers, jerk seasoning, and a velvety Parmesan cream sauce wrapped around pasta—it’s bold, satisfying, and ridiculously simple to put together.

What I love most about this Easy Rasta Pasta recipe is how quickly it comes together, even on a busy weeknight. It’s a one-pan, flavor-loaded comfort dish that doesn’t ask for much but gives so much in return. Whether you’re cooking for your family, friends, or just treating yourself, this pasta is bound to become a regular request at the table.

Why You’ll Love This Easy Rasta Pasta Recipe

Rasta Pasta hits all the right notes—creamy, spicy, and just the right amount of indulgent. The jerk-seasoned shrimp bring bold Caribbean heat, while the colorful bell peppers add a crunch and freshness that balance the richness of the sauce. It’s a fusion recipe with heart, soul, and a whole lot of flavor.

You’ll love how flexible it is—sub in chicken or keep it vegetarian, play with your spice level, and use whatever pasta you have on hand. Plus, it looks as vibrant as it tastes, making it an absolute standout whether served casually or for a special meal.

What Kind of Pasta Should I Use for Rasta Pasta?

Traditionally, penne is a popular choice for Rasta Pasta because it holds the sauce well and gives you those nice bite-sized shapes. But honestly, I’ve used everything from fettuccine to rotini, and it still hits the spot. What matters most is choosing a pasta that can cling to the creamy jerk-infused sauce and mix well with the vegetables and shrimp. Short cuts like rigatoni or casarecce (like in the photo) are perfect—they catch all the spices and bits of seasoning.

Options for Substitutions

One of the best things about this Easy Rasta Pasta Recipe is how forgiving and customizable it is. Can’t do shrimp? No problem—swap in grilled chicken, tofu, or even sautéed mushrooms for a vegetarian twist.

Not a fan of dairy? Use coconut milk instead of heavy cream and go light on the cheese, or use a dairy-free Parmesan alternative. You can also tone down the heat by using mild jerk seasoning or simply adding less of it. And while bell peppers are a classic in this dish, you can experiment with zucchini, spinach, or even cherry tomatoes for a twist on the texture and flavor.

Ingredients for This Easy Rasta Pasta Recipe

Shrimp
The star of the show—juicy, plump, and seared with jerk seasoning for a punch of bold flavor. You can use fresh or frozen (just thaw first).

Jerk Seasoning
This is where the Caribbean heat and depth comes from. Use a good-quality store-bought mix or homemade if you prefer.

Pasta
Short-cut pasta like penne or casarecce works best here, giving the sauce something to cling to and creating perfect bites.

Bell Peppers
A mix of red, yellow, and green peppers brings color, crunch, and natural sweetness to balance the spice.

Garlic
Aromatic and essential—it gives the sauce a flavor base that blends beautifully with the jerk spices.

Heavy Cream
This creates the silky, rich sauce that holds the whole dish together. It tones down the spice just enough.

Parmesan Cheese
Adds nuttiness and body to the cream sauce. It also thickens things slightly while giving a savory umami kick.

Olive Oil
Used for sautéing the shrimp and vegetables—adds richness and helps everything caramelize nicely.

Fresh Parsley or Basil
Sprinkled on top for a fresh, herbal contrast that lifts the whole dish right before serving.

Salt and Pepper
To season everything to taste and balance the richness.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your pasta and cook until al dente, according to package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you need to loosen the sauce later.

Step 2: Season and Sear the Shrimp

Pat the shrimp dry and toss them with jerk seasoning until well coated. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for about 2–3 minutes per side, until they’re nicely charred and opaque. Remove them from the pan and set aside.

Step 3: Sauté the Vegetables

In the same skillet, add a bit more olive oil if needed, then throw in the sliced bell peppers. Sauté for about 5–6 minutes until they soften slightly but still have some crunch. Add minced garlic and cook for another minute until fragrant.

Step 4: Make the Cream Sauce

Lower the heat and pour in the heavy cream. Stir gently to combine with the peppers and garlic, scraping up any browned bits from the bottom of the pan. Let it simmer for a few minutes until it slightly thickens.

Step 5: Add the Cheese

Stir in the grated Parmesan cheese until melted and smooth. Taste and adjust the seasoning with salt and pepper.

Step 6: Bring It All Together

Add the cooked pasta and shrimp back into the skillet. Toss everything to coat in the sauce. If the sauce feels too thick, add a splash of reserved pasta water to loosen it.

Step 7: Garnish and Serve

Finish with a sprinkle of chopped parsley or fresh basil. Serve hot with an extra pinch of Parmesan on top if you like.

How Long to Cook the Easy Rasta Pasta

The entire cooking process from start to finish takes about 30 minutes. Here’s the rough breakdown:

Pasta: 10 minutes
Shrimp: 4–6 minutes
Veggies and sauce: 10–12 minutes
Final assembly: 3–5 minutes

It’s a quick dish that doesn’t compromise on flavor, making it perfect for weeknights.

Tips for Perfect Rasta Pasta

Use fresh shrimp if you can—it makes a big difference in flavor and texture. If using frozen, make sure they’re fully thawed and patted dry.

Don’t overcook the shrimp. Two to three minutes per side is enough. Overcooked shrimp turn rubbery fast.

Adjust your jerk seasoning. If you’re not into spicy food, start with less and add more gradually. You can always turn up the heat later.

Salt your pasta water. This is your only chance to flavor the pasta itself, so don’t skip it.

Grate your own Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can give you a grainy sauce.

Stir the sauce gently. Let the cream and cheese meld together without rushing—this creates that silky texture you want.

Reserve pasta water. A splash can rescue a sauce that’s too thick or help bring everything together without adding more cream.

Watch Out for These Mistakes While Cooking

Overcooking the Shrimp
Shrimp cook quickly—just a couple of minutes per side. If you go too far, they’ll turn rubbery and lose their juiciness.

Using Too Much Jerk Seasoning at Once
It’s tempting to dump it all in, but jerk seasoning can pack serious heat. Start with less and build up to your spice level.

Not Sautéing the Veggies Properly
Undercooked peppers can taste raw, while overcooked ones lose their bite. Aim for that perfect tender-crisp balance.

Adding Cheese Too Quickly
If the sauce is too hot or boiling, Parmesan can clump instead of melt. Lower the heat and stir it in slowly for a creamy finish.

Skipping the Pasta Water
This is your magic fix for a sauce that’s too thick. Don’t throw it out without saving a bit.

Forgetting to Taste as You Go
Every brand of jerk seasoning and Parmesan is a little different—season gradually and taste to balance the salt and heat.

What to Serve With Rasta Pasta?

Garlic Bread

A crispy, buttery slice of garlic bread is the perfect tool to scoop up any leftover sauce on the plate.

Simple Green Salad

A fresh salad with a tangy vinaigrette adds brightness and cuts through the creaminess of the pasta.

Sweet Fried Plantains

Add a Caribbean touch with sweet plantains—they balance the spice beautifully.

Grilled Pineapple

Juicy and charred pineapple adds a tropical sweetness that contrasts the jerk spice.

Steamed Broccoli

For a healthier touch, lightly steamed or roasted broccoli works well alongside the pasta.

Corn on the Cob

Grilled or boiled, corn pairs perfectly with spicy, creamy dishes like this one.

Coconut Rice

If you’re skipping the pasta, you can pour the sauce and shrimp over coconut rice for a full Caribbean-style meal.

Roasted Vegetables

A tray of seasonal roasted veggies adds variety and a bit more fiber to round out the plate.

Storage Instructions

Got leftovers? This Easy Rasta Pasta keeps surprisingly well. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of cream or water to loosen the sauce if needed.

I don’t recommend freezing it—the cream sauce tends to separate and the pasta can turn mushy. If you’re prepping in advance, cook everything except the shrimp and pasta, then finish fresh when ready to serve.

Estimated Nutrition

Please note these values are approximate and based on a standard serving size (about 1½ cups):

Calories: 610
Protein: 32g
Carbohydrates: 45g
Fat: 34g
Saturated Fat: 17g
Cholesterol: 200mg
Sodium: 880mg
Fiber: 3g
Sugar: 5g

These numbers will vary depending on the exact ingredients and portions you use, especially the type of pasta and how much cheese or cream you add.

Frequently Asked Questions

Can I use chicken instead of shrimp?

Absolutely. Chicken breast or thighs work great—just slice thin, season with jerk seasoning, and cook until golden and fully done before continuing with the recipe.

Is Rasta Pasta supposed to be spicy?

Traditionally, yes—it has a kick from the jerk seasoning. But you control the heat. Use mild jerk seasoning or reduce the amount if you prefer a milder version.

Can I make this dish vegetarian?

Definitely. Skip the shrimp and add mushrooms, tofu, or even chickpeas for protein. The rest of the ingredients stay the same.

What if I don’t have heavy cream?

You can substitute with half-and-half or full-fat coconut milk for a dairy-free twist. Just note that the sauce will be slightly less rich.

Can I make Rasta Pasta ahead of time?

You can prep the sauce and veggies ahead, but for the best texture, cook the pasta and shrimp fresh. Reheating shrimp too many times can dry it out.

Why is it called “Rasta Pasta”?

The name comes from the colorful bell peppers (red, green, yellow) that resemble the colors of Rastafarian culture, combined with Caribbean flavors and Italian-style pasta.

Is Parmesan authentic in this dish?

Not exactly—Rasta Pasta is a fusion dish, blending Caribbean spices with creamy Italian-inspired sauce. Parmesan adds richness and depth, but feel free to use alternatives like aged cheddar or omit for dairy-free diets.

What’s the best way to reheat leftovers?

Warm it gently in a skillet over low heat with a splash of cream or water to revive the sauce. Microwave works too—just stir halfway through to avoid hot spots.

Conclusion

Easy Rasta Pasta is one of those dishes that feels like a celebration in a bowl. It brings together vibrant colors, bold spices, and creamy comfort—all in under 30 minutes. Whether you’re craving something fiery and flavorful or looking for a quick dinner that still impresses, this dish delivers. It’s flexible, fun, and packed with personality. Once you make it, I promise it’ll earn a permanent spot in your recipe rotation.