Shrimp Rasta Pasta

This shrimp rasta pasta recipe is made with peeled shrimp, jerk seasoning, and fresh veggies. It’s super easy to make gluten free, dairy free, or completely vegan. It’s ready in under 30 minutes and is incredibly versatile. Quickly made in a skillet, go ahead and add extra veggies to make it your style!

Shrimp Rasta Pasta Ingredients

For this shrimp pasta you start with 2 cups of penne pasta, olive oil, and a pound of peeled and deveined jumbo shrimp. You’ll also need jerk seasoning, 3 bell peppers (one green, one red, and one yellow), 3 chopped green onions, and a diced yellow onion.

The spices you’ll need to gather are paprika, allspice, salt to taste, and pepper to taste. Minced garlic, a third cup of chicken broth, and a cup of heavy cream are also needed. Lastly you’ll need a third cup of shredded mozzarella and a third cup of shredded parmesan for cheeses.

Making Shrimp Rasta Pasta

To start the recipe you start by seasoning the shrimp in a bowl with half of the jerk seasoning. Coat it well and let it marinate for about 15 minutes. While the shrimp is marinating cook your pasta according to instructions. Before draining the pasta, keep a cup of the water and set it aside.

Next, in a large skillet, add the shrimp over medium high heat and cook for about 2 minutes on each side. We’re just searing them so don’t overcook since they’ll finish cooking in the pasta later on. Once they’re seared transfer them to a plate for later.

Now add the bell peppers and onions to the skillet and sauté them for about 2 minutes. Just until the onions are translucent and the peppers are still a little bit crisp or fork tender.

Sprinkle the last half of the jerk seasoning onto the vegetable along with the garlic, paprika, allspice, salt, and pepper. Stir and get them evenly coated and continue sautéing for about another minute.

Pour in the chicken stock and deglaze the skillet by scraping up any of the brown bits on the bottom and immediately reduce the heat to medium and add the heavy cream.

Stir it together and then add in the shredded parmesan and mozzarella cheeses and continue stirring until everything is combined and the cheese is melted in.

Now we add in the cooked pasta and stir it into the sauce. Slowly add the pasta water little bits at a time while stirring until the sauce is at your preferred consistency.

Add the shrimp back into the pan and stir it together. Cook for 1-2 minutes until the shrimp is heated through.

Making Vegan and/or Vegetarian Shrimp Rasta Pasta

Making this recipe vegetarian is super easy! Start by omitting the shrimp. From there add different vegetable of your choosing. Try some of my favorites such as sliced mushrooms, zucchini, and eggplant but use your imagination and use your favorites.

To make this rasta pasta completely vegan, swap out the heavy cream for coconut milk or coconut cream along with skipping the shrimp. You can omit the cheese or swap for a diary free variety you like.

If you’re using a dairy free cheese, add it in at the end instead of mixing it into the sauce in the earlier step. Add veggies to your liking just like the vegetarian steps and you’re good to go!

Serving and Storing Instructions

Serve this shrimp rasta pasta all on it’s own, or with a fresh salad or a side of you’re favorite roasted veggies. Another option is to serve with biscuits or even mashed potatoes/cauliflower mash. The sauce works as a “gravy” for the potatoes or cauliflower mash.

To store this recipe let it cool to room temperature and add it to an airtight container and refrigerate. I prefer to use the individual meal prep containers for this since it’s a great quick lunch and reheats really well. Either way it will keep in the refrigerator for about 5 days.

Other Pasta Recipes You’ll Love!

• Caprese Pasta Salad
• Slow Cooker Sausage Pasta Stew
• Instant Pot Hamburger Helper
• Southwest Ground Beef Casserole

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