Shrimp Rasta Pasta

This dairy-free Shrimp Rasta Pasta is the B-O-M-B! It’s creamy, spicy, and just plain delicious. Read on to find out how to make it.

I’m nearing the end of another week of being quarantined indoors. No lie, the first week was rough! I was going stir crazy!! My ultimate low point was going to the grocery store just to pass the time. I didn’t even complain about how much I spent because at least it got me out the house, LOL!

This week, I’m trying less expensive ways to stay occupied. Because grocery store shopping for entertainment is NOT sustainable on my budget–let’s be real lol. So now, in addition to exercise (and Netflix of course), I’ve tried to pass the time by coming up with new recipes for the blog.

What is “Rasta Pasta”?

This Shrimp Rasta Pasta recipe is one I’ve been planning to make for a while, and decided to post it this week since it uses inexpensive items that you probably already have in your pantry and fridge. So no excuses!

But let’s address the obvious, Rasta pasta is NOT a traditional Jamaican dish. I would be lying if I told you all I ate this growing up. It also really has nothing to do with Rastafarianism. It’s honestly just a fad ya’ll. But it’s become pretty popular on social media over the past few years and has been quickly adopted by Jamaicans. We definitely don’t mind claiming it because when done right, this dish is so good!

The recipe…

There are tons of Rasta pasta recipes out there, and one is not better than the other, it just depends on your preference. If you want shrimp, go ahead. Prefer oxtails? Sure! Want a version without meat and cheese? Then go for it. The key ingredients are usually bell peppers, jerk seasoning, coconut milk, and pasta. After that, it’s up to you to add in what you like.

You can use the jerk seasoning recipe from my Baked Jerk Chicken post, or use store bought jerk seasoning. I won’t judge! My homemade jerk seasoning is spicy, so this Shrimp Rasta Pasta recipe calls for less of it. If you are using store bought jerk, you may want to add more than the recipe calls for.

This Shrimp Rasta Pasta recipe keeps things pretty simple. First, stir fry the bell peppers and onions for a few minutes. Then add shrimp and cook just long enough to heat through. Next, remove everything from the pot and make the sauce.

Instead of using cheese to thicken the sauce, the recipe calls for a roux, which is just a fancy way of saying it uses flour as a thickening agent. After combining the coconut milk and jerk seasoning in a pot over medium heat, add a tsp of flour and cook for 3-5 minutes, whisking constantly. Finally, turn off the stove and let the sauce cool and thicken before stirring in the remaining ingredients. Trust me, you won’t miss the cheese! Look at how creamy this pasta is!!

Share this recipe…

If you make this recipe, be sure to let me know by rating it and leaving a comment below. I would love to hear from you. And don’t forget to tag #sweetandsorrel on Instagram!

Shrimp Rasta Pasta

Author: Dani

5 from 3 votes

This dairy-free version of Shrimp Rasta Pasta is the B-O-M-B! It's creamy, spicy, and just plain delicious.

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Servings 4 people

Course Main Course

Cuisine Caribbean, Jamaican

Ingredients

• 16 oz rigatoni pasta
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 small sweet onion
• 3 sprigs green onion
• 1 small cooking tomato, diced
• 1 lb large shrimp
• 2 tsp jerk seasoning
• 2 cups low fat coconut milk
• 1 tsp flour
• 2 tsp fresh thyme, optional
• 1 tbsp olive oil
• coarse salt and pepper, to taste

Instructions 

• Cook rigatoni according to package directions.
• While pasta is cooking, add 1/2 of the olive oil to a large skillet over medium-high heat. Once hot, add bell peppers and onions and sautee for 3-5 minutes. Remove and set aside. Clean skillet and add remainder of olive oil. Then add shrimp and cook for 2-3 minutes, or until pink. Remove from heat and set aside.
• Add coconut milk, diced tomatoes, and jerk seasoning to skillet. Bring to a boil, then add flour and whisk until the sauce starts to thicken, approximately 8-10 minutes. You may need to add some water or seafood stock to the pot to prevent the sauce from drying out. Turn off the stove and allow the sauce to cool and thicken. Season with salt, pepper, and thyme.
• Once the sauce has thickened, add cooked pasta (drained), bell peppers, onions, and shrimp. Stir to distribute the sauce evenly throughout. Garnish with fresh thyme.

  Serve immediately and enjoy!

Did You Make This Recipe?

Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!

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Keyword pasta, rasta pasta, shrimp