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Creamy Jamaican Shrimp Rasta Pasta

A quick and delicious one-pan meal featuring shrimp in a creamy coconut sauce with vibrant veggies and pasta, perfect for weeknights or impressing guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Jamaican
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Shrimp
  • 8 oz 8 oz pasta (fettuccine or penne)
  • 1 lb 1 lb shrimp, peeled and deveined
Sauce and Seasoning
  • 1 cup 1 cup coconut milk
  • 1 medium 1 bell pepper (red, yellow, or green), sliced
  • 2 cloves 2 cloves garlic, minced
  • 1 small 1 small onion, chopped
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp paprika
  • 1/2 tsp 1/2 tsp cayenne pepper (optional)
  • to taste Salt and pepper to taste
  • for garnish Fresh parsley or cilantro

Method
 

Preparation
  1. Cook the pasta according to package instructions; drain and set aside.
  2. In a large skillet, heat olive oil over medium heat.
  3. Add onion and garlic; sauté until translucent.
Cooking
  1. Toss in the sliced bell pepper and shrimp. Cook until the shrimp are pink and cooked through, about 3-4 minutes.
  2. Pour in the coconut milk, paprika, cayenne pepper (if using), salt, and pepper. Stir and let simmer for 2-3 minutes.
  3. Add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
  4. Garnish with fresh parsley or cilantro before serving.

Notes

Serve in a big bowl, sprinkle with fresh herbs, and add a wedge of lime for a zesty twist. Store leftovers in an airtight container in the fridge for about 3 days or freeze for 1-2 months. Reheat slowly, adding a splash of water or coconut milk to keep it creamy.