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Shrimp rasta pasta in a large skillet comprising of colored peppers, shrimp, and pasta.
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5 from 2 votes

Shrimp Rasta Pasta

Shrimp Rasta Pasta is a vibrant Caribbean-Italian dish, consisting of sauteed vegetables, fire roasted tomatoes, a slightly spicy and creamy sauce, al dente pasta, and succulent shrimp. Perfect for any midweek dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course Pasta
Cuisine: American, Caribbean, Jamaican
Servings: 4 servings
Calories: 676kcal
Author: Marisa Franca @ All Our Way

Equipment

Ingredients

For the Jerk Shrimp

  • 1 Tablespoon olive oil
  • 1 pound raw shrimp medium-size peeled and deveined
  • 1½ Tablespoon Jamaican jerk seasoning
  • salt and pepper to taste

For the Rasta Pasta

  • 2 Tablespoons Olive oil
  • 1 Onion small, chopped.
  • 1 Green bell pepper sliced, may use jalapeños, habañero, or Scotch bonnet for heat.
  • 1 Red bell pepper sliced.
  • 1 Orange bell pepper sliced.
  • 3 Cloves garlic chopped.
  • 1½ Tablespoon Jamaican jerk seasoning
  • Salt and Pepper to your taste.
  • 14 ounces Fire roasted tomatoes you may also use canned diced tomatoes.
  • 1 cup Coconut milk may use heavy cream instead but you won't get that traditional coconut flavor
  • 1 cup Parmesan cheese freshly grated - may use more as needed.
  • 8 ounces Fettuccine pasta may use another pasta if desired.

Instructions

For the Jerk Shrimp:

  • Heat the olive oil in a large pan over medium heat.
  • Season the shrimp with the Jamaican jerk seasonings, salt and pepper.
  • Add the shrimp to the pan and cook until the shrimp turns pink, about 2 minutes. Remove from the pan and set aside.

For the Rasta Pasta

  • Heat 2 Tablespoons of olive oil in a large pan on medium high heat and add the onion and peppers. Cook them for about 4 minutes to soften.
  • Add the garlic and 1 Tablespoon Jamaican jerk seasoning with the salt and pepper to your taste.
    Cook and stirring for 1 minutes.
  • Stir in the tomatoes. Cook for 5 minutes to cook down the tomatoes and juice.
  • Add the coconut milk and simmer for 5 minutes to thicken up the sauce.
    If it gets too thick add a few tablespoons of water, chicken stock, or cream.
  • Stir in the Shrimp and Parmesan cheese and remove from heat.
  • While the Rasta Pasta is simmering, cook the fettuccine pasta according to the package directions.
    Drain and toss with the sauce.

Nutrition

Calories: 676kcal | Carbohydrates: 60g | Protein: 36g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 208mg | Sodium: 1318mg | Potassium: 758mg | Fiber: 7g | Sugar: 8g | Vitamin A: 4584IU | Vitamin C: 105mg | Calcium: 454mg | Iron: 5mg