A Taste of the Caribbean: Creamy Shrimp Rasta Pasta
What is Rasta Pasta? Rasta Pasta the kind of dish that makes you pause mid-bite and say, “Hold on…why haven’t I been making this my whole life?” At its heart, Rasta Pasta is a creamy, spicy Jamaican-style pasta dish that blends the bold heat of jerk seasoning with rich, velvety sauce and vibrant veggies. It’s often made with shrimp, chicken, or even veggies—and it’s not just pasta with a Jamaican name slapped on it. It’s flavor, history, and fusion on a plate.
And for anyone wondering how to make Jamaican Rasta Pasta, you’re in the right kitchen.
Rasta Pasta and Me: A Love Story That Didn’t Start at Home
Growing up in a Jamaican household, our meals revolved around rice and peas, ground provisions, and deeply seasoned stews simmering away in the Dutch pot. Pasta? It wasn’t part of the usual rotation. That’s why my first encounter with Rasta Pasta came later in life—during a trip to Jamaica, when I stumbled across this creamy, jerk-spiced dish that completely flipped my idea of “Jamaican food” on its head.
That dish had ackee, Jamaica’s national fruit, folded into the pasta. It was a bold move. And while I’ve grown to appreciate ackee as an adult (even though I still prefer it with saltfish), I keep things simple at home. No ackee in this one. Just shrimp, jerk seasoning, creamy coconut milk, and all the vibes.
Let’s Talk Jerk Seasoning (Because That’s the Real Star)
Jerk seasoning is the foundation of this dish. Spicy, earthy, a little sweet, and totally unforgettable—it’s one of the boldest and most beloved flavors to come out of Jamaica. Traditional jerk seasoning includes:
- Scotch bonnet peppers (or use Scotch Bonnet Pepper Powder when fresh isn’t available)
- Allspice (pimento)
- Thyme
- Garlic & ginger
- Green onions
- Brown sugar
- Salt & black pepper
I don’t make my jerk seasoning from scratch every time. I use and highly recommend Walkerswood Traditional Jamaican Jerk Seasoning (Mild) or their Hot & Spicy version when I want to bring the fire. For a dry rub, the EasiSpice Ground Jerk Seasoning is incredible.
(this post contains affiliate links) – if you shop through them, I may earn a small commission at no extra cost to you, which helps me keep sharing recipes like this!
The Creamy Coconut Sauce: My Secret to Balance
Most Rasta Pasta recipes use heavy cream, but I find that a mix of coconut milk and whole milk (or even 2% if that’s what’s in the fridge) gives you that island flavor and a lighter texture. The coconut milk nods to classic Jamaican cooking while keeping the sauce silky and rich.
No coconut milk? You can use all milk or cream—but if you can, try the coconut. You’ll see why it matters.
Customizing the Heat Level
Whether you’re heat-sensitive or a spice chaser, this dish can flex:
- Mild: Stick to the Walkerswood mild jerk paste
- Medium: Add extra jerk seasoning or a dash of cayenne
- Hot: Use Walkerswood hot & spicy paste or toss in a pinch of Scotch Bonnet Pepper Powder
If you’re not sure which to try, start with mild and build your way up.
Best Pasta to Use for Rasta Pasta
Penne is the go-to because it catches that luscious sauce in every bite, but don’t be afraid to use what you have—rigatoni, fusilli, or even fettuccine can work. Just don’t overcook it. You want pasta with a little bite so it can stand up to all the creaminess.
Tools I Use in My Kitchen (and You Might Love Them Too)
- ASETY Chef Knife – For slicing peppers and scallions like a pro
- Wooden Cutting Board with Groove Set – Helps keep your prep mess-free
- Standing Blender – If you want to smooth out your coconut milk sauce for a next-level finish
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Add a splash of milk or water and reheat gently over low heat to revive the sauce.
More Jamaican Dishes You’ll Love
If you enjoyed this Rasta Pasta, don’t stop here. Dive into more bold, cozy, island-inspired dishes:
- Jamaican Jerk Pork
- Jamaican Curry Chicken with Potatoes
- Or for a refreshing side enjoy this Cranberry Apple and Walnut Salad
- Or for a sweet treat afterwards try our comforting Bread Pudding or Perfect Peanut Butter Cookies
- Ultimate Guide to Jamaican Food Recipes
That last one? It’s my cornerstone post—your go-to beginner’s guide to Jamaican cooking. If you’ve ever wondered how to get started, what ingredients matter, or what to make next, that post is where to start.
Hungry for More?
If you love dishes like this and want more bold, comforting recipes straight from my kitchen, don’t forget to:
- Subscribe to the blog for fresh recipes and family-style tips
- Inspire the cook if you love what you’re reading and want to support more deliciousness
- Also check out our full list of Comforting Recipes here
Final Thoughts from Camille
Rasta Pasta isn’t traditional—but it’s authentically delicious. It’s that perfect bridge between island spice and creamy comfort, and it’s been a repeat request in my house ever since I served it for the first time. The jerk hits. The coconut soothes. And the pasta? It brings it all together.
From my kitchen to yours—stay bold, stay hungry, and cook something unforgettable.
With love and spice,
Camille
Jamaican Rasta Pasta with Jerk Shrimp
4
servings30
minutes40
minutes0
minutesKeep the screen of your device on
Ingredients
- Pasta
1/2 box penne pasta
Salt for pasta water
1 tsp dried thyme (optional, for pasta water)
- Shrimp
1 to 1.5 lbs large shrimp, peeled & deveined
1 tbsp Walkerswood Mild Jerk Paste
1 tsp olive oil
1 tsp apple juice (optional, for balance)
- Veggies
2 bell pepper, rough chop (any color)
4 – 5 cloves garlic, minced
2 – 3 green onions, sliced
1 small onion, sliced (optional)
Creamy Sauce:
3/4 cup whole milk
3/4 cup coconut milk (or sub all heavy cream if preferred)
2 tbsp butter
1/2 – 1 cup grated parmesan cheese
1 – 2 tsp Walkerswood Dry Jerk Seasoning (to taste)
Salt & black pepper to taste
Fresh thyme (optional)
Squeeze of lime or lemon (for finishing)
Directions
- Marinate The Shrimp: In a bowl, toss shrimp with jerk paste, apple juice, and olive oil. Let marinate for 10-15 minutes while prepping other ingredients.
- Cook The Pasta: Bring salted water to a boil. Add dried thyme if using. Cook pasta according to package instructions. Drain and set aside, reserving ½ cup pasta water if needed.
- Sear The Shrimp: In a large skillet over medium-high heat, sear shrimp for 1-2 minutes per side until charred and just cooked through. Remove from pan and set aside.
- Sauté The Veggies: In the same skillet, melt butter. Add chopped peppers, onions, and garlic. Sauté for 2-3 minutes until just softened but still vibrant.
- Make The Sauce: Lower heat. Pour in milk and coconut milk. Stir in parmesan cheese until melted and creamy. Season with dry jerk seasoning, salt, and pepper to taste.
- Combine Everything: Add cooked pasta to the sauce. Toss to coat. Return shrimp to the pan and stir gently to warm through.
- Finish & Serve: Squeeze fresh lime or lemon juice over the finished dish. Garnish with extra green onions, parsley, or thyme. Serve hot.
Camille’s Notes
- No coconut milk? Sub all milk or heavy cream.
No apple juice? Skip it or add a pinch of sugar.
Using only milk? Add 1 extra tablespoon butter and simmer sauce a little longer to thicken.
Want it spicier? Use Walkerswood Hot Jerk Paste or add cayenne.
Did you make this recipe?
Tag @camilles_comforting_cuisine on Instagram and hashtag it with
Like this recipe?
Follow camillescomfortingcuisine on Pinterest
Check Out My Latest Recipes
