There are some dishes that manage to be both incredibly comforting and wonderfully vibrant, and this Jamaican Shrimp Pasta is firmly in that category. It’s a recipe that whisks you away to sunnier climes with its bold, aromatic spices, yet wraps you in a hug with its rich, creamy sauce. It’s the kind of meal that turns a standard Tuesday evening into something a bit more memorable. I’ve been making this Jamaican Shrimp Pasta for over 6 years, and it never disappoints.

Often referred to as “Rasta Pasta,” this dish is a brilliant fusion of Italian pasta tradition and the unmistakable flavours of the Caribbean. We’re talking succulent king prawns, a trio of colourful bell peppers, and that signature warmth from authentic jerk seasoning, all brought together in a silky coconut and cream sauce. The jerk paste provides a smoky, savoury heat that is beautifully balanced by the sweetness of the coconut milk and the salty bite of Parmesan cheese. The result is a truly satisfying seafood pasta that feels both indulgent and full of life.

This is the recipe I turn to when I want to impress guests without spending hours in the kitchen, or when I’m simply craving a dinner that’s packed with personality. It works beautifully for a date night in, a relaxed weekend meal, or anytime you want to bring a little sunshine to your dinner table. Everyone I’ve ever made this for seems to love the unique combination of creamy, spicy, and savoury notes.

Recipe Overview

This Jamaican Shrimp Pasta recipe guides you through creating a rich, flavourful dish with a gentle, warming heat. We bring together plump prawns, colourful vegetables, and a creamy sauce infused with authentic jerk spices. After testing various cream-to-coconut-milk ratios, I’ve found that a 50/50 blend gives the perfect balance of richness and Caribbean flavour without being overly heavy.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Jamaican Shrimp Pasta

• Genuine Flavour: The sauce is the star here. It’s a complex layering of smoky jerk paste, aromatic garlic and thyme, rich double cream, and sweet coconut milk. It coats every piece of pasta and prawn beautifully.
• Ready in Under 35 Minutes: From start to finish, this impressive seafood pasta comes together in about 35 minutes, making it a fantastic option for a weeknight dinner that feels special.
• Flexible Recipe: You have complete control. Add more jerk paste for a spicier kick, or stir in a handful of fresh spinach at the end for extra greens. You can easily swap the prawns for chicken, too.
• Ideal for Entertaining: This dish looks stunning on the plate with its vibrant colours. It’s a brilliant meal to serve when you have friends over, as it’s straightforward to make but delivers big on flavour.
• Family Tested: I’ve been making this for my family for ages, and it always gets compliments. The combination of creamy pasta and gently spiced prawns is something that always goes down well.

Jamaican Shrimp Pasta

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using a mix of fresh ingredients and store-cupboard staples. The key to an authentic taste is the jerk paste. I always use Walkerswood or Grace brand if I can find it; their pastes have a fantastic depth and a balanced heat that really makes the dish. For another creamy pasta favourite, check out my Creamy Garlic Penne Pasta.

• 400g penne or fusilli pasta
• 1 tbsp olive oil
• 400g raw king prawns, peeled and deveined
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, deseeded and sliced
• 1 green bell pepper, deseeded and sliced
• 1 yellow bell pepper, deseeded and sliced
• 2-3 tbsp Jamaican jerk paste (adjust to your spice preference)
• 150ml double cream
• 150ml full-fat coconut milk (from a tin)
• 50g Parmesan cheese, finely grated, plus extra for serving
• 4 sprigs fresh thyme, leaves picked
• 3 spring onions, finely sliced
• Salt and freshly ground black pepper to taste

Adam’s Tip: Before you drain the pasta, remember to reserve about 250ml (1 cup) of the starchy cooking water. It’s liquid gold! We can use it later to thin the sauce to the perfect consistency if it becomes too thick.

How to Make Jamaican Shrimp Pasta

The process for this creamy shrimp pasta is quite simple. We cook the pasta, prepare the sauce in a separate pan, and then combine everything at the end. This method ensures the pasta is perfectly cooked and the sauce is velvety smooth.

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually about 10-12 minutes). Just before draining, reserve a cup of the pasta water. Drain the pasta in a colander.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
3. Add the Aromatics: Add the minced garlic and thyme leaves to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
4. Cook the Prawns: Add the raw king prawns to the pan. Cook for 2-3 minutes, stirring, until they turn pink and opaque. Don’t overcook them at this stage, as they will cook a little more in the sauce.
5. Build the Sauce: Stir in the jerk paste, ensuring it coats the vegetables and prawns well. I find that letting it “toast” for about 30 seconds really awakens the spices. Pour in the double cream and coconut milk, stirring to combine everything into a smooth sauce.
6. Simmer and Thicken: Bring the sauce to a gentle simmer (not a boil) and let it bubble away for 3-4 minutes, allowing the flavours to meld and the sauce to thicken slightly.
7. Finish with Cheese and Pasta: Reduce the heat to low and stir in the grated Parmesan cheese until it melts and the sauce is gloriously creamy. Season with a little salt and black pepper to taste. Add the drained pasta to the pan with the sauce.
8. Combine and Serve: Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Serve immediately, garnished with sliced spring onions and an extra grating of Parmesan.

Tips From My Kitchen

• Temperature Control: When you add the double cream and coconut milk, make sure the heat is on low-to-medium. Bringing cream to a rapid boil can cause it to split. A gentle, steady simmer is all you need to keep the sauce silky and stable.
• The Secret Step: I learned that after adding the drained pasta to the sauce, letting it sit in the pan off the heat for a minute allows the pasta to absorb some of that incredible flavour, rather than just being coated by it. This makes a huge difference.
• Make-Ahead: The sauce (without the prawns) can be made a day ahead and stored in the fridge. When you’re ready to eat, gently reheat the sauce, add the prawns and cook them through, then toss with freshly boiled pasta. You can also chop all your vegetables in advance.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a pan over a low heat with a splash of milk or water to help loosen the sauce, which will have thickened overnight.

Equipment You’ll Need

• Large pot for boiling pasta
• Colander
• Large, deep frying pan or sauté pan
• Tongs or a pasta fork

Common Mistakes to Avoid

• Overcrowding the Pan: When you add the prawns, ensure they have enough space in the pan to cook evenly. If your pan isn’t large enough, it’s better to cook them in two batches. Overcrowding will steam the prawns instead of searing them, resulting in a rubbery texture.
• Not Seasoning the Pasta Water: Forgetting to salt your pasta water is a common error. The water should “taste like the sea.” This is your only chance to season the pasta itself from the inside out and it provides a flavourful base for the entire dish. A good guide is 1 tablespoon of salt for every 4-5 litres of water, as explained by experts on sites like Serious Eats.
• Overcooking the Pasta: Always cook your pasta to *al dente* (with a slight bite). It will continue to cook a little more when tossed in the hot, creamy sauce. Starting with perfectly cooked pasta ensures the final dish won’t be soft or mushy.

Delicious Variations to Try

This recipe is a brilliant base for customisation. Once you’ve got the sauce down, feel free to experiment with different additions.

• Spicy Version: For those who love heat, add one finely chopped Scotch bonnet pepper along with the garlic. This provides an authentic, fiery kick that is characteristic of much Jamaican cuisine.
• Vegetarian Option: Omit the prawns and add a tin of drained chickpeas or some pan-fried firm tofu at the end. You could also bulk it up with more vegetables like courgette or mushrooms.
• Different Protein: Diced chicken breast or thigh meat works wonderfully. Sauté the chicken until it’s cooked through before adding the vegetables, then proceed with the recipe. For another great chicken pasta dish, try my Garlic Parmesan Chicken Pasta.

What to Serve With Jamaican Shrimp Pasta

This is a hearty, all-in-one meal, but a couple of simple sides can round it out beautifully.

• A crisp green salad with a zesty lime vinaigrette is a perfect companion. The acidity cuts through the richness of the creamy sauce and cleanses the palate. Our Classic House Salad with Red Wine Vinaigrette is an excellent choice.
• Slices of warm, buttery garlic bread are ideal for mopping up every last bit of the incredible jerk cream sauce from your bowl.
• For a drink pairing, a cold lager like Red Stripe is the classic choice. If you prefer wine, a crisp, acidic Sauvignon Blanc or an unoaked Chardonnay will complement the spicy and creamy notes without overpowering them.

Frequently Asked Questions

Jamaican Shrimp Pasta

A vibrant and creamy pasta dish combining succulent king prawns and colorful bell peppers in a spicy Jamaican jerk sauce. A perfect fusion of Caribbean flavors and Italian comfort food.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Caribbean

Calories: 795

Ingredients Method Notes

Ingredients

  

• 400 g penne or fusilli pasta
• 1 tbsp olive oil
• 400 g raw king prawns peeled and deveined
• 1 large onion finely diced
• 3 cloves garlic minced
• 1 red bell pepper deseeded and sliced
• 1 green bell pepper deseeded and sliced
• 1 yellow bell pepper deseeded and sliced
• 2-3 tbsp Jamaican jerk paste adjust to your spice preference
• 150 ml double cream
• 150 ml full-fat coconut milk from a tin
• 50 g Parmesan cheese finely grated, plus extra for serving
• 4 sprigs fresh thyme leaves picked
• 3 spring onions finely sliced
• Salt and freshly ground black pepper to taste

Method

 

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente (usually about 10-12 minutes). Just before draining, reserve a cup of the pasta water. Drain the pasta in a colander.
2. Sauté the Vegetables: While the pasta is cooking, heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the diced onion and sliced bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
3. Add the Aromatics: Add the minced garlic and thyme leaves to the pan and cook for another minute until fragrant. Be careful not to let the garlic burn, as it can turn bitter.
4. Cook the Prawns: Add the raw king prawns to the pan. Cook for 2-3 minutes, stirring, until they turn pink and opaque. Don't overcook them at this stage, as they will cook a little more in the sauce.
5. Build the Sauce: Stir in the jerk paste, ensuring it coats the vegetables and prawns well. I find that letting it "toast" for about 30 seconds really awakens the spices. Pour in the double cream and coconut milk, stirring to combine everything into a smooth sauce.
6. Simmer and Thicken: Bring the sauce to a gentle simmer (not a boil) and let it bubble away for 3-4 minutes, allowing the flavours to meld and the sauce to thicken slightly.
7. Finish with Cheese and Pasta: Reduce the heat to low and stir in the grated Parmesan cheese until it melts and the sauce is gloriously creamy. Season with a little salt and black pepper to taste. Add the drained pasta to the pan with the sauce.
8. Combine and Serve: Use tongs to toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Serve immediately, garnished with sliced spring onions and an extra grating of Parmesan.

Notes

Adjust the amount of jerk paste to your preferred level of heat. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

This Jamaican Shrimp Pasta is a dish I return to whenever I need a meal that feels both comforting and exciting. The creamy, spicy sauce and succulent prawns are a combination that truly sings. I hope you enjoy making it as much as I do. I’d love to hear how it turns out for you, so please feel free to leave a comment and a rating below!

All the best,
Adam Henderson