Creamy Caribbean Rasta Pasta with Jerk Shrimp (Holiday Showstopper)

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)

Print

Creamy Caribbean Rasta Pasta with Jerk Shrimp

Yield 4-6

Author Kim Alexander

Prep time

15 Min

Cook time

23 Min

Total time

38 Min

Cook modePrevent screen from turning off

Ingredients

• 12 ounces pasta (penne or fettuccine)
• 1 pound shrimp, peeled and deveined (or 2 chicken breasts, sliced)
• 4 bell peppers, sliced (1 each: red, yellow, green, and orange)
• 4 cloves garlic, minced
• 2 tablespoons green seasoning (for shrimp and optional for sauce)
• 1 teaspoon paprika
• 1 teaspoon seafood seasoning (or your preferred seasoning blend)
• 2-3 tablespoons jerk seasoning, divided
• 1 can (13.5 ounces) coconut milk
• 1 cup heavy cream (or dairy-free alternative)
• ½ cup Parmesan cheese, grated
• 4-5 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 3-4 scallions, chopped
• ¼ cup fresh parsley, chopped, for garnish
• 2 tablespoons cooking oil
• 1-2 tablespoons butter
• Salt and black pepper, to taste

Instructions

1. In a bowl, combine shrimp or chicken with paprika, seafood/chicken seasoning, and 1 tablespoon of jerk seasoning. Toss well to coat. Let marinate for 10-15 minutes while you prepare the peppers.
2. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
3. Heat 1 tablespoon of oil in a large skillet over medium heat.
4. Add sliced bell peppers and sauté until tender about 3-5 minutes. I love to still have crunch on the peppers. Stir occasionally and cook until they’re slightly softened but still have a bit of crunch. Avoid overcooking to preserve their texture.
5. In the same skillet, heat 1 tablespoon of oil and 1 tablespoon of butter.
6. Add the marinated shrimp (or chicken) and cook:
7. For shrimp: 2-3 minutes per side until pink and opaque. Stir in minced garlic and cook for an additional 30 seconds. Remove from the pan and set aside.
8. For chicken: Stir in minced garlic and cook for about 30 seconds. Add chicken and cook for 4-5 minutes per side until fully cooked. Remove and set aside.
9. In the same skillet, pour in the coconut milk and heavy cream. Bring to a simmer over medium heat.
10. Stir in Parmesan cheese, remaining jerk seasoning, thyme, and 1 tablespoon green seasoning (if desired). Let the sauce thicken slightly, stirring occasionally. About 5-8 minutes.
11. Add the cooked pasta, bell peppers, and shrimp (or chicken) to the skillet.
12. Toss everything to coat evenly with the sauce. Cook for 2-3 minutes until heated through.
13. Top with chopped scallions or fresh parsley. Serve warm and enjoy your rich and flavorful Rasta Pasta!

Notes

• Sauté the peppers just until slightly tender, keeping a crisp crunch for the best texture and vibrant flavor.
• Marinating the shrimp enhances the flavor significantly—this step makes all the difference!
• Adjust the spice level to your preference. Scotch bonnet pepper can be added for extra heat.

Nutrition Facts

Calories

550

Fat

30 g

Sat. Fat

17 g

Carbs

45 g

Fiber

3 g

Net carbs

76 g

Sugar

5 g

Protein

27 g

Sodium

893 mg

Cholesterol

220 mg

Did you make this recipe?

Tag @kimalexandermua on instagram and hashtag it #homecookblog