Looking for a dish that will steal the spotlight at your Friendsgiving, Thanksgiving, holiday party, or even Christmas dinner?
This creamy, vibrant Rasta Pasta is the perfect fusion of bold Caribbean flavors and comforting pasta goodness. Whether you're hosting a festive gathering or simply want to wow your family with something new, this recipe will become your go-to for unforgettable meals.
Packed with jerk-seasoned shrimp or chicken, colorful bell peppers, and a rich, creamy coconut sauce, Rasta Pasta combines spice, zest, and creaminess in every bite. It's the ideal blend of cozy and tropical-making it perfect for cooler months when you want to add a little sunshine to your table.
Not only is this dish visually stunning, but it's also incredibly versatile. Serve it as the main course or as part of a buffet spread. Whatever the occasion, this Rasta Pasta recipe is guaranteed to impress your guests and leave them asking for seconds (and the recipe!).
Ready to bring the taste of the Caribbean to your holiday table?
Let's dive in!
Grocery List for Rasta Pasta
Produce
4 bell peppers (1 red, 1 yellow, 1 green, 1 orange)
4 cloves garlic
Fresh thyme (4-5 sprigs) or dried thyme
3-4 scallions or ¼ cup fresh parsley
Optional: Scotch bonnet pepper (for extra heat)
Protein
1 pound shrimp (peeled and deveined) OR 2 chicken breasts
Pasta & Pantry
12 ounces pasta (penne)
1 can (13.5 ounces) coconut milk
1 cup heavy cream (or dairy-free alternative)
½ cup Parmesan cheese (grated)
2-3 tablespoons jerk seasoning
1-2 tablespoons green seasoning (optional)
1 teaspoon paprika
1 teaspoon seafood seasoning or old bay seasoning
Salt and black pepper
Oils & Basics
2 tablespoons cooking oil (olive oil, vegetable oil, or avocado oil
1-2 tablespoons butter (for cooking shrimp)
Creamy Caribbean Rasta Pasta with Jerk Shrimp
Ingredients
Produce
- 4 bell peppers 1 red, 1 yellow, 1 green, 1 orange
- 4 cloves garlic
- Fresh thyme 4-5 sprigs or dried thyme
- 3-4 scallions or ¼ cup fresh parsley
- Scotch bonnet pepper optional, for extra heat
Protein
- 1 pound shrimp peeled and deveined or 2 chicken breasts
Pasta & Pantry
- 12 ounces pasta penne
- 1 can 13.5 ounces coconut milk
- 1 cup heavy cream or dairy-free alternative
- ½ cup Parmesan cheese grated
- 2-3 tablespoons jerk seasoning
- 1-2 tablespoons green seasoning optional
- 1 teaspoon paprika
- 1 teaspoon seafood seasoning or old bay seasoning
- Salt and black pepper
Oils & Basics
- 2 tablespoons cooking oil olive, vegetable, or avocado oil
- 1-2 tablespoons butter for cooking shrimp
Instructions
- Season the shrimp (or chicken) with the jerk seasoning and green seasoning, if using.
- Boil the pasta in salted water according to package directions, then drain.
- Heat the cooking oil in a large skillet and sear the shrimp until just cooked through; remove and set aside.
- In the same skillet, melt the butter and sauté the bell peppers, garlic, and thyme until softened.
- Add the scotch bonnet pepper (if using), coconut milk, heavy cream, paprika, and seafood seasoning; simmer until slightly thickened.
- Stir in the Parmesan cheese until melted into the sauce.
- Add the cooked pasta and shrimp back into the skillet and toss to coat evenly in the sauce.
- Garnish with scallions or parsley and serve immediately.
Darryl says
Thank you very kindly for these great recipes 😊