Enjoy this Jerk Shrimp Pasta packed with bell peppers, coconut, lime, and jerk seasoning. Expect big bold and spicy flavors from the creamy pasta. Everything is made in one pot in less than 30 minutes making it the perfect meal for weeknights.
With every bite I take I'm instantly transported to sunny skies and sandy beaches. The combination of coconut, lime, and jerk shrimp is so unbelievably good that seconds are a must.
This Caribbean inspired meal is cheesy, creamy, and packed with so much flavor. Did I mention that this simple pasta dish can be made in just one pot? Yes, that means minimal clean up and I am here for that.
Now that it's tax season, I'm working long hours. For the last couple of months I've been living off of one-pot dinners like this Gochujang Pasta, Lemon Herb Chicken and Rice, and of course my favorite Garlic Shrimp Scampi over Quinoa.
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Why You'll Love Jerk Shrimp Pasta
The Heat is Customizable: Have kiddos around but don't want to miss out on this recipe? No problem, the heat can be adjusted with as much or as little as you'd like. The spice is all in the jerk seasoning, simply make your own instead of opting for store-bought.
Very Versatile: Don't care for shrimp? Simply substitute with your favorite protein like chicken, tofu, or anything else you'd like instead. You could even omit the protein altogether and enhance it with vegetables like we do in our Veggie Rasta Pasta.
Quick and Easy: All the ingredients cook together in one pot, no need to cook the pasta separately. As the pasta cooks, it absorbs all the flavors from the broth, coconut milk, and jerk seasoning infusing it with even more flavor. You can also expect to spend around 30 minutes or less on this meal.
Leftovers are Great: Who doesn't love a meal that's just as good the second day? This delicious shrimp pasta is great the next day. Simply add a little bit of broth and reheat.
Is This Rasta Pasta?
Rasta Pasta is a flavorful pasta dish common to Jamaican or Caribbean cuisine. The name "Rasta Pasta" is likely inspired by the vibrant colors associated with Rastafarian culture. So the question is, is this the same as rasta pasta? I would say it's very similar because the main ingredients and flavor components are very much the same.
However, this recipe is made with mini bow tie pasta which is not traditionally used. Traditional rasta pasta is made with penne so I put a twist on it. Rasta pasta is also typically made with tomatoes and this jerk shrimp pasta recipe does not call for any.
Ingredient Notes and Substitutions
Olive oil - Extra virgin olive oil is my go to. I love making this with a garlic infused olive oil to enhance the flavor of the shrimp and other veggies even more.
Garlic - Fresh garlic cloves are a no brainer for this recipe. They're cooked with the shrimp infusing the shrimp with garlic goodness.
Jerk seasoning - A whole tablespoon is used, no that is not a typo. This is used to coat and season the shrimp before it's cooked. The longer the shrimp sits with the seasoning, the more flavorful it will be.
Large shrimp - When it comes to shrimp, I would say bigger is better because as it cooks the shrimp will shrink. Try jumbo or colossal. Not a fan of shrimp? Try chicken instead!
Bell peppers - red, orange, and yellow are used to bring all the color and flavor. Want to add color and heat? Try adding some scotch bonnet peppers. The bright colors and heat are a staple in this easy shrimp rasta pasta recipe.
Chicken broth - This is the base for the creamy sauce and also helps the pasta cook fully. Try using a low sodium chicken broth if you want to cut the sodium content a little bit.
Mini bow tie pasta - This small pasta is so much fun in this jerk shrimp recipe. Since it's small, it cooks up quicker which is a huge plus. You can substitute other pasta you have on hand but be mindful the type of pasta used may change the cook time and the amount of liquid used.
Full fat coconut milk - Full fat is the key word when it comes to coconut milk in this yummy dish. It helps to make the cream sauce nice and creamy, you don't want to substitute this. Make sure the coconut milk you use is not sweetened or the Caribbean style pasta will not taste great.
Paprika - For added color and subtle flavor.
Jerk seasoning - Yes, more jerk seasoning is used but not as much as before. This brings the heat and all the different spices like hot pepper, allspice, thyme, parsley, cinnamon, nutmeg, and more. This seasons the sauce so I do suggest adding a little bit at a time if you're sensitive to the spice. Try using a homemade jerk seasoning instead. We will get more into that soon.
Parmesan cheese - Freshly grated parmesan cheese is going to be best and will bind the sauce together to be nice and cheesy.
Lime - Fresh lime juice is added to the cooked pasta and sauce and adds that extra tanginess.
How to Make Jerk Shrimp Pasta
Step 1. Add shrimp, garlic, and jerk seasoning to a small bowl. Stir until the shrimp are all fully coated with the garlic and jerk seasoning.
Step 2. Heat 1 tablespoon oil in a large pot over medium-high heat. Once heated, add the shrimp and cook for 3-4 minutes until the shrimp are pink and cooked through. Set aside.
Step 3. Heat 1 tablespoon oil in a large pot over medium high heat. Add the red, orange, and yellow bell peppers. Cook for 4-5 minutes stirring occasionally until they start to become tender.
Step 4. Add bow tie pasta, chicken broth, coconut milk, paprika and 2 teaspoons of jerk seasoning to the pot. Stir well and bring to a boil then cook uncovered for 7-8 minutes or until the pasta is al dente. I recommend maintaining a heavy boil through this process to allow a lot of the liquid to cook off so it’s not soupy when the pasta is done.
Step 5. Remove from heat and fold in cheese. Add shrimp back to the pasta and top with the juice from 1 lime. Stir until well combined. Serve immediately.
Pro Tips
Choose Fresh Shrimp: Opt for fresh, high-quality shrimp for the best texture and flavor. The reason for this is because frozen shrimp can many times have an aftertaste which can affect all the flavors in the cream sauce... not in a good way.
Don't Overcook the Shrimp: Shrimp cook quickly, so don't leave them unattended for too long in the skillet. They are done when they turn opaque and slightly curl. Overcooking can cause them to be rubbery. This is why we don't cook the shrimp in with the pasta we instead, add them back at the end.
Marinate The Shrimp: Allow the shrimp to marinate in the jerk seasoning while you're prepping the other ingredients to infuse the flavors thoroughly. For an even richer taste, let the shrimp sit with the jerk seasoning for a few hours or overnight in the refrigerator.
Adjust Spice Levels: Customize the spice level of the jerk seasoning to your taste preferences. If you enjoy more heat, add extra chili peppers or a touch of cayenne. If you don't want it too spicy, use only a little jerk seasoning at a time or opt to make your own.
Storing and Reheating Jerk Shrimp Pasta
To store jerk shrimp pasta, place leftovers in an airtight container and refrigerate for up to 3-4 days. When it comes to reheating, there are two common methods. First you can use the stove. To do this simply heat the pasta in a pan over medium heat, adding a splash of water or broth to prevent dryness. Cover to trap the steam and heat over low heat to avoid overcooking the food. Stir frequently until the pasta is thoroughly heated.
Alternatively, you can reheat in the microwave. Cover the microwave safe container with a damp paper towel to retain moisture, then heat in short intervals, stirring in between. Be cautious not to overheat. Check the temperature to ensure the shrimp is heated through, and enjoy your flavorful jerk shrimp pasta.
Serve Jerk Shrimp Pasta With:
More Shrimp Recipes
The Best Creamy Jerk Shrimp Pasta
Equipment
- 1 small mixing bowl
- 1 large pot
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1 tablespoon jerk seasoning
- 1 lb large shrimp
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 3 cups chicken broth
- 1/2 lb mini bow tie pasta
- 1 can full fat coconut milk
- 2 teaspoons paprika
- 2 teaspoons jerk seasoning
- 1/2 cup parmesan cheese
- 1 lime squeezed
Instructions
- Add 1 lb large shrimp, 4 cloves garlic, and 1 tablespoon jerk seasoning to a small bowl. Stir until the shrimp are all fully coated with the garlic and jerk seasoning.
- Heat 1 tablespoon oil in a large pot over medium-high heat. Once heated, add the shrimp and cook for 3-4 minutes until the shrimp are pink and cooked through. Set aside.
- Heat 1 tablespoon oil in a large pot over medium high heat. Add the red, orange, and yellow bell peppers. Cook for 4-5 minutes stirring occasionally until they start to become tender.
- Add 1/2 lb mini bow tie pasta, 3 cups chicken broth, 1 can full fat coconut milk, 2 teaspoons paprika, and 2 teaspoons jerk seasoning to the pot. Stir well and bring to a boil then cook uncovered for 7-8 minutes or until the pasta is al dente. I recommend maintaining a heavy boil through this process to allow a lot of the liquid to cook off so it’s not soupy when the pasta is done.
- Remove from heat and fold in 1/2 cup parmesan cheese. Add shrimp back to the pasta and top with the juice from 1 lime. Stir until well combined. Serve immediately.
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