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Creamy Jamaican Shrimp Rasta Pasta

A vibrant and comforting one-pan meal featuring shrimp in a creamy coconut base with smoky paprika, perfect for a quick dinner.
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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
  

For the Pasta
  • 8 oz pasta (fettuccine or penne) Cook according to package instructions.
For the Sauce
  • 1 lb shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
  • 1 cup coconut milk Adjust thickness as needed.
  • 1 unit bell pepper (red, yellow, or green), sliced Any color will work.
  • 2 cloves garlic, minced Toasting enhances flavor.
  • 1 small onion, chopped Sauté until translucent.
  • 2 tbsp olive oil For sautéing.
  • 1 tsp paprika For smokiness.
  • 1/2 tsp cayenne pepper (optional) Add for extra heat.
  • Salt and pepper to taste For seasoning.
  • Fresh parsley or cilantro for garnish Adds color and flavor.

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. Add onion and garlic; sauté until translucent.
Cooking
  1. Add the sliced bell pepper and shrimp to the skillet. 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

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stove or in the microwave.