Why You’ll Love Rasta Pasta Recipe

I like this recipe because it’s creamy, spicy, and incredibly satisfying all in one pan. I enjoy how the warm spices pair with the shrimp and how the peppers add both sweetness and crunch. It’s one of those meals that looks impressive but comes together quickly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 pound penne pasta,, cooked
▢½ pound fresh shrimp,, peeled and deveined
▢1 teaspoon garlic powder
▢½ teaspoon cayenne pepper
▢⅛ teaspoon ground cinnamon
▢⅛ teaspoon ground nutmeg
▢½ teaspoon ground cumin
▢1 teaspoon granulated sugar
▢1 teaspoon fresh thyme
▢salt and pepper, , to taste
▢2 tablespoons butter,, divided
▢2 cloves garlic,, minced
▢1 red bell pepper,, thinly sliced
▢1 yellow bell pepper,, thinly sliced
▢1 green bell pepper,, thinly sliced
▢1 cup heavy cream
▢½ cup cream cheese,, softened
▢½ cup parmesan cheese,, plus 2 tablespoons for garnish
▢1 to 2 green onions,, sliced, for garnish

Directions

I start by combining the shrimp with all the spices in a mixing bowl and let them marinate for about 10 minutes.
While the shrimp marinates, I heat a large skillet over medium-high heat and melt 1 tablespoon of butter. I add the shrimp and cook them for 2 to 3 minutes until they turn pink and opaque. I transfer the shrimp to a clean bowl and set them aside.
In the same skillet, I melt the remaining butter and add the minced garlic. I cook it over medium-low heat for about 30 seconds, just until fragrant.
I add the sliced bell peppers, increase the heat to medium-high, and cook for about 5 minutes until they’re tender but still slightly crisp.
I pour in the heavy cream and stir in the cream cheese and parmesan cheese. I continue stirring until the cheese melts and the sauce thickens, about 7 minutes.
I add the cooked penne pasta and shrimp back into the skillet and stir until everything is well coated in the sauce.
I garnish with sliced green onions and extra parmesan cheese, then serve immediately.

Servings and Timing

I usually get 4 servings from this recipe. Prep time takes about 10 minutes, cook time is around 18 minutes, and the total time comes to roughly 28 minutes.

Variations

I sometimes add sliced chicken instead of shrimp when that’s what I have on hand. When I want extra heat, I increase the cayenne pepper slightly. I also like adding mushrooms or spinach for more vegetables.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of cream if the sauce has thickened too much.

FAQs

Is rasta pasta very spicy?

I find it mildly spicy, but I can easily adjust the heat by changing the cayenne.

Can I use a different pasta shape?

I use penne most often, but rotini or fettuccine work well too.

Can I make this without shrimp?

I can leave the shrimp out or replace it with chicken or vegetables.

Does the sauce thicken as it sits?

I notice it thickens slightly as it cools, which is normal.

Can I use dried thyme instead of fresh?

I can substitute dried thyme, using about half the amount.

Is this dish kid-friendly?

I reduce the cayenne when making it for kids, and it works great.

Can I add more cheese?

I sometimes add extra parmesan for an even richer sauce.

What peppers work best?

I like using red, yellow, and green bell peppers for color and flavor.

Can I prep anything ahead of time?

I often slice the peppers and season the shrimp ahead to save time.

Is this best served fresh?

I think it’s best right after cooking when the sauce is creamiest.

Conclusion

I keep this Rasta Pasta in my dinner rotation because it’s vibrant, creamy, and full of bold flavor. It’s one of those meals that brings color and excitement to the table while still being easy and comforting.