This Creamy Jamaican Shrimp Rasta Pasta is a tasty mix of shrimp, colorful bell peppers, and rich cream sauce. It’s like a party on your plate, full of lively flavors!
With its bright colors and creamy texture, this dish is sure to impress. I love how quick it is to whip up. It makes me feel like a chef in a fancy restaurant! 🍤✨
Key Ingredients & Substitutions
Rigatoni Pasta: This pasta holds the creamy sauce well because of its shape. If you can’t find rigatoni, you can use penne or fusilli instead. They also work great for this recipe!
Shrimp: For the best flavor, I recommend using fresh shrimp, but frozen shrimp is okay if that’s what you have. Just make sure to thaw it properly before use. You could also swap shrimp for chicken if you prefer.
Bell Peppers: I love using yellow or mixed colored bell peppers for their sweetness and color. However, any color works, and if you have them on hand, you can even try using canned peppers!
Heavy Cream: This adds a rich creaminess to the dish. If you’re looking for a lighter option, you can use half-and-half or even a dairy-free cream alternative, such as coconut cream.
Jamaican Jerk Seasoning: This spice mix is key for that authentic flavor! If you’re out, you can make a quick version by mixing cayenne pepper, garlic powder, and thyme. But, if heat is not your thing, just reduce the amount you use.
How Do I Cook the Perfect Shrimp?
Cooking shrimp can seem tricky, but it’s pretty simple! Just remember that shrimp cook quickly and can become rubbery if overcooked. Here’s how to get them just right:
- Use medium-high heat and don’t crowd the pan; cook the shrimp in batches if necessary.
- Cook shrimp for 2-3 minutes on each side until they turn pink. They cook really fast, so keep an eye on them!
- Once they are opaque and pink, remove them from the skillet. This helps prevent overcooking.
Trust me, perfectly cooked shrimp can make all the difference in the dish!
How to Make Creamy Jamaican Shrimp Rasta Pasta
Ingredients You’ll Need:
Pasta and Shrimp:
- 12 oz rigatoni pasta
- 1 lb large shrimp, peeled and deveined
Vegetables:
- 1 small onion, thinly sliced
- 1 bell pepper (preferably yellow or mixed colors), thinly sliced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach leaves
Flavorings:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Jamaican jerk seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste)
- Salt and black pepper, to taste
Creamy Sauce:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
For Garnish:
- 1/4 cup fresh parsley, chopped
How Much Time Will You Need?
This delightful dish will take about 30 minutes in total. You’ll spend around 15 minutes prepping and cooking the pasta and shrimp, and about 15 minutes for the sauce and mixing everything together. Quick, flavorful, and satisfying!
Step-by-Step Instructions:
1. Cook the Rigatoni:
Start by cooking the rigatoni pasta according to package instructions until it’s just al dente. This usually takes about 8-10 minutes! Drain the pasta and set it aside while you prepare the sauce.
2. Sauté the Shrimp:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Toss your shrimp with Jamaican jerk seasoning, smoked paprika, cayenne pepper, and a sprinkle of salt and black pepper. When the oil is hot, add the seasoned shrimp to the skillet and sauté for about 2-3 minutes on each side until they turn pink and are fully cooked. Once done, take them out of the pan and set aside.
3. Cook the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Sauté the sliced onions and bell peppers for about 4-5 minutes until they soften. Add minced garlic and cook for another minute until it becomes fragrant.
4. Add Cherry Tomatoes and Spinach:
Next up, stir in the halved cherry tomatoes and let them cook for about 2 minutes until they soften a bit. Then, add the fresh spinach and cook until it wilts, which should only take a minute or two.
5. Make the Cream Sauce:
Pour in the heavy cream and bring the mixture to a gentle simmer. Allow it to reduce slightly for about 2-3 minutes. Then, stir in the grated Parmesan cheese until it melts smoothly into the sauce. Taste and adjust the seasoning with salt and pepper.
6. Combine Everything:
Add the cooked shrimp back into the skillet, tossing them to coat in the creamy sauce. After that, add your cooked rigatoni and gently mix everything together until the pasta is beautifully coated with the sauce.
7. Serve and Enjoy:
Dish out the creamy Jamaican Shrimp Rasta Pasta into bowls, garnishing each serving with freshly chopped parsley for a touch of color. Enjoy your vibrant and delicious meal!
Bon appétit! Your flavorful, creamy pasta dish is ready to impress!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them overnight in the refrigerator or place them in a sealed bag under cold running water for about 15-20 minutes. Pat them dry before seasoning for the best results.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can use half-and-half or even whole milk, but the sauce will be less creamy. For a dairy-free option, try using coconut cream or a dairy-free heavy cream alternative, which will still provide a nice richness to the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce, as it may thicken after being stored.
Can I Add Other Vegetables?
Definitely! This recipe is quite flexible. You can add other veggies like zucchini, broccoli, or even corn. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they’re cooked but still firm.
