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Home » Rasta Pasta Recipe

Rasta Pasta Recipe

by Mike Hultquist · Sep 17, 2021 · 68 Comments

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Rasta Pasta Recipe

This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor. Definitely one of our favorites.

Rasta Pasta Recipe

It's pasta time, my friends. Today we're cooking up a pasta you've likely never tried before, something unique, colorful, and HUGE on flavor. It's a bit of a mashup recipe, coming straight out of Jamaica, an inspired spin on an Italian favorite from the perspective of the Caribbean.

It's called "Rasta Pasta", and you're going to love it!

What is Rasta Pasta?

Rasta Pasta is a colorful pasta dish made with a variety of bell peppers, creamy sauce and Caribbean seasonings, inspired by an original Italian recipe, but made with more traditional Jamaican ingredients. Because of its unique and enticing flavor, it has gained popularity worldwide, and you can find it on menus all over the world.

The name "Rasta" refers to "Rastafarianism", the powerful social movement developed in Jamaica in the 1930s. It is usually served as a vegetarian dish, as Rastafarians do not eat shellfish or meat, but many non-Rastafarian cooks add a protein to round out the meal.

Jerk chicken or shrimp are the most popular, each bringing its own character to the finished dish, though oxtail is a popular addition as well.

Colorful Rasta Pasta in a pan with garnish

The Origin of Rasta Pasta

Where did Rasta Pasta come from? While many Jamaican chefs claim to have invented this classic dish, one popular story is that a chef served a mix of tomato sauce and cheese sauce thickened with coconut milk over a bed of fettuccini to a group of guests.

The guests quickly drew comparisons of the textures and colors of the dish to Jamaican culture, noting the colorful bell peppers represented the colors of Rastafarianism, and the shapes of the noodles representing dreadlocks.

It has been added to menus ever since and has only grown in popularity. You can find it increasingly in restaurants, but it's so much more fun to make at home.

Let's discuss how to make rasta pasta, shall we? This is my version.

Rasta Pasta in a pan

Ingredients Needed for Rasta Pasta

  • Olive Oil. Or use vegetable oil.
  • Onion.
  • Bell Peppers. Be colorful here. Use a mix of green, red and orange bell peppers. Yellow is great, too.
  • Garlic. 
  • Jamaican Jerk Seasoning. Try my Homemade Jamaican jerk seasoning recipe. So good!
  • Tomatoes. I love fire roasted tomatoes, but canned diced tomatoes are great, too. Canned or fresh, to your preference.
  • Coconut Milk. Heavy cream is an acceptable alternative, yet won’t bring that coconut flavor.
  • Parmesan Cheese. Of course!
  • Fettuccine Pasta. You can use others.
  • Protein. Optional, to your preference.

How to Make Rasta Pasta - the Recipe Method

First, heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften. Add the garlic and 1 tablespoon Jamaican jerk seasoning. Cook for 1 minute, stirring.

Isn't it nice and colorful?

Cooking down the peppers and onions in a pan to make rasta pasta

Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.

Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock, or use a bit of reserved pasta water.

Sauces added to the rasta pasta

Stir in the Parmesan cheese and remove from heat for delicious creamy pasta.

While the Rasta Pasta is simmering, cook the fettuccine noodles in a large pot according to the package instructions to al dente. Drain and toss with the sauce. It is so rich and creamy at this point. Already delicious and full of flavor.

Rasta Pasta in a pan, ready to serve

Boom! Done! Looks wonderful, doesn't it? So colorful. I could eat rasta pasta every day!

Recipe Tips & Notes

  • The Peppers. Use a colorful mix to make the dish more appealing, though this isn't required for flavor. I used jalapeno peppers here, as well as a couple of Scotch Bonnet peppers for a fiery version. Feel free to use your favorites. Colorful bell peppers are more traditional.
  • Tomatoes. I've added some fire roasted tomatoes as more of a nod to the origin of the recipe, and because I love the flavor of fire roasted tomatoes. Many people now skip the tomatoes and focus solely on the cheesy coconut cream sauce, without the tomatoes. Try it both ways and see which one you prefer. I love both versions!
  • Sofrito. Consider adding in a few tablespoons of sofrito when cooking down the peppers and onions for an additional flavor burst. Sofrito is a sauce used as a base for building flavor into numerous dishes ranging from soups to stews to pots of rice, and it is popular in the Caribbean. Check out my sofrito recipe here.
  • Coconut Milk. Coconut milk is traditionally used as the creamy element to this dish. However, a popular variation is to use heavy cream instead. If you do not enjoy the flavor of coconut milk, use heavy cream.
  • The Pasta. I've used long fettucine for my recipe, though many different pastas will work for this dish. Try it with penne pasta, rigatoni, bucatini, or farfalle. Or whatever you prefer!
  • Knorr's Parma Rosa Sauce Mix. A lot of people use 1 packet of Knorr's Parma Rosa sauce mix in their sauces, but I am skipping it and using fresh ingredients that I have on hand. If it is easier for you to use Knorr's Parma Rosa sauce mix, go for it!
  • Proteins. As mentioned, Rastafarians do not eat shellfish and avoid most meats, so Rasta Pasta is typically a vegetarian meal. However, other cooks around the world like to add a protein, with shrimp and chicken being the most popular, along with oxtail.

Colorful Rasta Pasta in a bowl, ready to be enjoyed

Cookbook Recommendations

If you’d like to learn more about Jamaican cooking, check out the following books, which I have found to be educational and informative:

  • Authentic Recipes from Jamaica, by John DeMers (affiliate link, my friends!)
  • Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!)

Try Some of My Other Popular Spicy Pasta Recipes

  • Shrimp Fra Diavolo
  • Spicy Penne Arrabbiata
  • Mike’s Mad Dog Mostaccioli
  • Cajun Shrimp Pasta
  • Pasta with Creamy Roasted Red Pepper Sauce
  • Creamy Taco Pasta
  • Jalapeno Popper Mac & Cheese
  • Buffalo Chicken Mac & Cheese
  • Spaghetti Verde
  • American Goulash

Try These Other Jamaican Recipes

  • Jamaican Jerk Sauce
  • Jerk Marinade
  • Jerk Salmon

Colorful Rasta Pasta in a bowl with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Rasta Pasta Recipe
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Rasta Pasta Recipe

This rasta pasta recipe gives Italian pasta a Jamaican spin with creamy coconut milk, lots of spicy jerk seasoning and huge flavor.
Save Recipe Saved!
Course: Main Course
Cuisine: American, Caribbean, Jamaican
Keyword: pasta, recipe, spicy
Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: 556kcal
Author: Mike Hultquist
Servings: 4
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4.91 from 20 votes
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Ingredients

  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion chopped
  • 1 green bell pepper sliced (I used jalapenos instead to spice it up a bit, or add in a Scotch Bonnet for extra heat)
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 3 cloves garlic chopped
  • 1 tablespoon Jamaican jerk seasoning
  • Salt and pepper to taste
  • 14 ounces fire roasted tomatoes OPTIONAL: I used canned – diced tomatoes are great, too, canned or fresh
  • 1 cup coconut milk heavy cream is an acceptable alternative, yet won’t bring that coconut flavor
  • 1 cup of grated fresh Parmesan cheese or more as needed
  • 8 ounces fettuccine pasta

Instructions

  • Heat 2 tablespoons olive oil in a large pan and add the onion and peppers. Cook them down about 5 minutes to soften.
  • Add the garlic and 1 tablespoon Jamaican jerk seasoning with salt and pepper to taste. Cook for 1 minute, stirring.
  • Add the tomatoes and stir. Cook for 5 minutes to cook down the tomatoes.
  • Add the coconut milk and simmer for 5 minutes to thicken up. If it get too thick, swirl in a few tablespoons of water or chicken stock.
  • Stir in the Parmesan cheese and remove from heat.
  • While the Rasta Pasta is simmering, cook the fettuccine noodles according to the package directions. Drain and toss with the sauce.

Video

Nutrition Information

Calories: 556kcal   Carbohydrates: 57g   Protein: 20g   Fat: 29g   Saturated Fat: 17g   Polyunsaturated Fat: 2g   Monounsaturated Fat: 8g   Trans Fat: 1g   Cholesterol: 65mg   Sodium: 610mg   Potassium: 551mg   Fiber: 6g   Sugar: 8g   Vitamin A: 3194IU   Vitamin C: 105mg   Calcium: 380mg   Iron: 5mg
Rasta Pasta Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 9/17/21 to include new information, photos and video. It was originally published on 10/21/19.

 

Categories: Jamaican Tags: Bell Peppers, Chili Pepper Madness, chili pepper recipe, jamaican

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    Recipe Rating




  1. Ruth W. Thomas says

    October 07, 2022 at 9:56 am

    5 stars
    This recipe is truly amazing. I tried it and it turned out very nice.
     

    Reply
    • Mike H. says

      October 08, 2022 at 12:15 am

      Thank you, Ruth - I am so happy to hear that!

      Reply
  2. Silvia Kruszka says

    August 22, 2022 at 5:27 pm

    5 stars
    Very tasty. I served it with shrimp as you picture shows and it was delicious.

    Reply
    • Mike Hultquist says

      August 23, 2022 at 8:35 am

      Thanks, Silvia!

      Reply
  3. Jennifer Scott says

    August 22, 2022 at 11:30 am

    5 stars
    I tried this after having something similar at a restaurant the night before and wanted to make it for my family. They loved it the only issue I have was my sauce wasn’t thick though it had a great taste I wish I would have added more starch since I added to much coconut milk doubling up on the recipe. I will definitely make again and add andouille sausage along with shrimp and chicken. It was a tasteful savory dish and I look forward to mastering it. Thanks for a great recipe

    Reply
    • Mike Hultquist says

      August 22, 2022 at 11:53 am

      Awesome! Thanks so much, Jennifer! Glad you enjoyed it!

      Reply
  4. LaLa says

    February 26, 2022 at 2:25 pm

    So….when do you add the shrimp?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 26, 2022 at 2:28 pm

      Lala, you can either add it with the coconut milk to cook, or cook it separately in a pan and tuck it into the pasta when serving. Enjoy!

      Reply
  5. Lisa says

    December 27, 2021 at 5:47 pm

    4 stars
    I tried it without the cheese, but it did need another element to cut the sweetness of the coconut milk. I caved, and added some vegan parmesan cheese; not as much as the recipe called for, though. I also added two habanero peppers. It came out good, but much different than Rasta Pasta that I’ve tasted, made by a Jamaican acquaintance. I will play around with the recipe a little more. Thanks for posting it!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2021 at 6:23 pm

      Thanks, Lisa. Not sure if the vegan parm would make a difference. Either way, you'll definitely find differences between cooks. Enjoy playing!

      Reply
  6. Lisa Decker says

    December 26, 2021 at 1:49 pm

    I want to try to make this, but is the cheese an essential component? I’m cutting down on dairy because I have high cholesterol, and vegan cheeses are disgusting. Can I just leave the cheese out?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 27, 2021 at 9:27 am

      Lisa, you can make it without the cheese. Most recipes will use it, but skip it and you should be fine. Let me know how it turns out for you.

      Reply
  7. Sue says

    September 25, 2021 at 3:04 pm

    5 stars
    Hi Mike
    We really enjoyed your rasta pasta recipe. All your recipes are fabulous. I appreciate all the interesting information you include with each recipe. I'm an old gal and learning a lot. Many thanks Sue

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 25, 2021 at 3:30 pm

      Thanks so much, Sue. I appreciate it!

      Reply
  8. DAN says

    September 19, 2021 at 3:50 pm

    5 stars
    Back in the 90’s, there was a restaurant where I lived in Asheville, NC named The Latin Quarter. They served an amazing, fiery, Rhasta Pasta. I went there exclusively for it & went there often. Well, they eventually relocated the restaurant to another city & I forgot about Rhasta Pasta. I always thought it was a house specialty dish b/c I never saw it on another menu. So, I was surprised when I received your newsletter w/ the RP recipe.
    I just made it w/jerk chicken I grilled. Wow! Those great memories of Asheville came flooding back!
    The only differences were I used a pre-bought jerk seasoning I had on hand, added some sliced jalapeños, & sliced the onions instead of chopping them. I only wish I had a bit more coconut milk, but that was because my other ingredients out-sized your recipe, but I only had one can of coconut milk.
    My stomach is full, my mouth is on fire, & I’m a happy man! Thanks for the memories!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 20, 2021 at 5:40 am

      This is awesome to hear, Dan. I love it. We LOVE Asheville, actually, and visit there frequently.

      Reply
  9. Jérémie says

    September 18, 2021 at 1:16 pm

    Rasta pasta is an awesome dish! Great video Mike! I always love the moment you add the garlic in your videos ..because you can't hide that you are a total garlic addict! So am I! Cheers my friend!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      September 18, 2021 at 1:26 pm

      Thanks, Jérémie. I know, I LOVE GARLIC so much! SO good.

      Reply
  10. Ebony says

    August 16, 2021 at 4:48 am

    What jerk seasoning do you recommend using for this recipe?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 16, 2021 at 6:16 am

      Ebony, you can use your favorite store bought blend, but I make my own Jamaican Jerk Seasoning. Here is the link: https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/

      Reply
  11. Tony Toshiba says

    June 01, 2021 at 4:29 pm

    5 stars
    Mike,
    Wonderful, it is a keeper.
    I used a Carolina Reaper, it is what I had. Being Memorial Day, I made my version of Jamaica Jerk Sauce, also had Reaper in it.
    I reduced the recipe down to serve 2, our daughter didn't want to try, poor young lady, she missed out.

    I believe this is the first recipe I have made from your site. I have a shortcut on front page, and will be visiting your site regularly.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2021 at 9:55 pm

      Nice! Thanks, Tony. Reapers!! You are a true chilihead, that's for sure. I appreciate the comments!

      Reply
  12. Carolyn says

    May 30, 2021 at 11:13 am

    5 stars
    Mike you have the most amazing recipes. I cook a lot! I used to work in a test kitchen in NY and I can’t get enough of your flavorful recipes. Keep up the good work.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 30, 2021 at 11:21 am

      Wow, very cool! Thanks, Carolyn! I appreciate it.

      Reply
  13. Angie B. says

    February 14, 2021 at 10:52 am

    5 stars
    We made Rasta Pasta with Shrimp for an early Valentine’s Dinner (a dish I’ve been wanting to try for ages!); it was absolutely delicious! I made the suggested jerk seasoning as well and used extra for steak and lobster seasoning, it was awesome, authentic, and made the dish! We are definitely trying again with chicken, friends are already asking for recipe and I was happy to share. Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 14, 2021 at 11:04 am

      Wonderful! Glad you enjoyed it, Angie!

      Reply
  14. Teresa says

    February 08, 2021 at 9:57 pm

    I was wondering how you would cook the oxtail for this pasta dish?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 09, 2021 at 6:22 am

      Teresa, oxtails need to cook low and slow in broth and seasonings. Depending on the size, it could take 3-4 hours for it to become properly tender. Or try a pressure cooker! So good.

      Reply
  15. Thomas says

    February 06, 2021 at 2:14 pm

    Awesome recipe! Made it with chicken- came out great.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 07, 2021 at 7:56 am

      Nice! Thanks, Thomas!

      Reply
  16. Jennifer says

    December 20, 2020 at 9:49 am

    I need to make this for 50 ppl. Can you help me out

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 20, 2020 at 11:13 am

      Oh boy, I'm not used to making this for 50 people! Any chefs out there with good advice?

      Reply
    • RichardW says

      August 14, 2022 at 1:07 pm

      5 stars
      I had a catering company many years ago and we often took a recipe for 4 and revised it for 50 or more. There are 5 things I would advise. 1) Test The Recipe. make the recipe as written for 4 to see if you like the ratio of ingredients. If you do, then you can multiply for 50. 2) Quantity Adjustment. Remember that this recipe for 4 is probably for 4 as an entire meal. With each dish that you add to your menu you need to scale back the quantity of each dish. So if this is one of say 3 or 4 main course items that you are making, or if there are hors d'oeuvres, I'd advise to only multiply this recipe by 25. Will the dish be served? In which case you control how much goes on each plate. Will people be helping themselves? Then you can't control how much each person might take. Trust me, they will take more than they can eat and much of your food will end up in the trash. So you have to up the quantity. (I suggest using plates no larger than 10.5", not huge buffet plates. This helps control the amount each person takes. They can always go back for more!) Salt. When you multiply a recipe, don't multiply the salt the same as the other ingredients. It will become too salty. Try to use a Jerk Spice mix that does not have salt in it so YOU can control the salt. And if making the sauce the day before, remember that the spices will mellow and you might need to add more the day of the event. Always taste and adjust the salt just before serving. 4) Protein. Will you be adding protein (such as shrimp or chicken) to the dish? Or will protein be an additional dish? Adjust your quantity of sauce, vegetables, and pasta accordingly. If it's a main corse with protein, you will need more of it than if it is a side dish to protein dish. 5) Men or Women, in their 20's or 60's ? Men eat more than women and 20-40 year old men eat the most!

      Reply
  17. Monica says

    August 16, 2020 at 8:58 am

    5 stars
    I made this Pasta about two weeks ago my family loved it so much. It was gone in one day. I made a really big pan of it. I’m acting making it again today. Thanks so much for allowing your recipe to be on Yummly. It’s the BEST PASTA EVER!!!!! I highly recommend this DISH 2 anyone who LOVES PASTA!!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 16, 2020 at 2:47 pm

      Thanks, Monica!

      Reply
  18. Nique says

    July 27, 2020 at 3:36 pm

    I forgot to ask one more question (sorry) I’m not a big fan of jerk seasoning do you think I can substitute with Cajun seasoning?? I don’t want it too spicy... thanks again for your time

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 28, 2020 at 5:55 am

      Nique, you can use Cajun seasoning here instead if you'd like. It will taste quite a bit different from the original, but as you don't like jerky seasoning, that's probably a good thing. Enjoy.

      Reply
  19. Nique says

    July 27, 2020 at 3:34 pm

    Hello I’m interested in making this recipe this weekend but I have just a few concerns... I was thinking of making it ahead of time on Friday for Saturday do you think that’s a good idea?? Also if making it on Friday is okay, when reheating do you recommend making a little extra sauce on the sauce to loosen it up??

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 28, 2020 at 5:52 am

      Nique, yes, you can make this ahead of time and keep it sealed in the refrigerator. To heat it up, just a little bit of water would be enough to loosen it up, but a bit of saved sauce would work, too. It's a creamier pasta, so would be better made fresh that day, but certainly can be done as you suggest. Let me know how it turns out for you.

      Reply
  20. Michael J says

    July 21, 2020 at 9:32 am

    4 stars
    Came out wonderful with nice heat, added two drops of Trinidad Scorpion pepper you’re the mix, kicked up the heat nicely.
    Would add heavy cream next time around, this recipe definitely adds a twist and was fun to make.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 21, 2020 at 10:18 am

      Thanks, Michael. Yep, it can be made either with coconut milk or cream, to your preference. Glad you enjoyed it.

      Reply
  21. Amber says

    June 27, 2020 at 8:29 pm

    I was going to make this with 16 oz of pasta instead of 8.... should I double the rest of the recipe or would that be 2 soupy? And would 2 of each of the peppers be too much?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 28, 2020 at 6:34 am

      Amber, I think that would be fine. Let me know how it goes.

      Reply
  22. Stephanie says

    May 31, 2020 at 4:04 pm

    5 stars
    Hello I'm going to make this it looks good but if I use the knorr sauce mix pack what ingredients would I not use that's in the original recipe

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 01, 2020 at 6:18 am

      Stephanie, you can skip the tomatoes and coconut milk, though you might want to add in a few tomatoes to help round out the amount of sauce. Let me know how it turns out for you. The Knorr's packet usually makes about 1.25 cups of sauce.

      Reply
  23. Wanda S.: says

    May 23, 2020 at 5:25 pm

    5 stars
    Your recipe was a hit! Thanks so much. I look forward to making it for the family this summer Thanks for sharing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 25, 2020 at 10:18 am

      Excellent! Glad to hear it, Wanda! Super happy you enjoyed it.

      Reply
  24. Shalanda Patterson says

    May 03, 2020 at 10:05 am

    Wow!! I made this yesterday and it was a unanimous winner, winner! I made it with the heavy cream, and the flavors were so delicious. My husband told me to keep this recipe, so I printed it out. I love it!!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 03, 2020 at 11:09 am

      Yes! Thanks, Shalanda. It's so good, isn't it? We really love this recipe. BIG flavor. Glad you enjoyed it!

      Reply
  25. Jahmela says

    April 16, 2020 at 1:16 pm

    5 stars
    Delicious with just the right amount of kick and spice thanks to the jerk seasoning mix(). I didn't even eat it the first night because i was still eating leftovers from Easter but my boys LOVED it. I didn't have red pepper flakes for the seasoning or fresh parmesan (used dehydrated) for the sauce. I marinated the shrimp in the jerk seasoning and olive oil for a bit and sauteed them in a separate pan, and didn't mix the fettuccini noodles in.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 16, 2020 at 1:17 pm

      Awesome! Thanks, Jahmela! I appreciate it. Glad you enjoyed the pasta.

      Reply
  26. Shanice Dale says

    April 16, 2020 at 11:15 am

    5 stars
    Made this recipe & used cream instead of coconut milk & cheddar instead of Parmesan. I was more than pleasantly surprised. Tasted absolutely delicious! I’m super happy with this recipe. Thank you so much!!
    I definitely want to try it with chicken & blackened salmon next time! ;p

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      April 16, 2020 at 12:19 pm

      Great, Shanice! Glad you enjoyed it! We love this recipe.

      Reply
  27. Bernard says

    March 26, 2020 at 7:22 pm

    5 stars
    Love this right here. This is my chosen go to meal during the lock in. They go great with a side of Goya plantains to reduce some of the heat. Thank you, thank you, and thank you. Delicious and very economical during these times.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 27, 2020 at 7:49 am

      Thank you, Bernard! I appreciate it and am super happy you enjoy the recipe. Save some of those plantains for me!

      Reply
  28. Tim says

    February 06, 2020 at 7:03 pm

    I first had this dish at a wonderful restaurant in Clearwater, FL. I was thrilled to find it and can’t wait to make it. I think it would also be fantastic this a nice piece of grilled fish with the jerk seasoning on top.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      February 07, 2020 at 9:17 am

      Great, Tim! Yeah, it's very good. I love this one. Certainly tasty with grilled fish. Enjoy!!

      Reply
  29. Otha says

    January 31, 2020 at 8:29 am

    I actually smoked jerk chicken and shrimp and threw both in pot - it was superb!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 31, 2020 at 2:43 pm

      I think that would taste wonderful, Otha. Love it.

      Reply
  30. Kelly says

    October 23, 2019 at 12:47 am

    To say that Rastafarianism was/is a social movement is not entirely correct. It is a religion. Therefore, to make a dish like "rasta pasta with shrimp" would be equivalent to making halal pasta with pork or kosher pasta with rabbit. Some persons might find that offensive.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 23, 2019 at 7:47 am

      While Ital focuses on natural foods and avoids additives, salt, pork and shellfish, it's really up to each particular Rastafarian to determine their own version of Ital, the style of food eaten by Rastafarians. You'll find some Rasta cooks using those ingredients.

      Reply
    • Natali P King says

      October 24, 2019 at 5:47 am

      5 stars
      True, but if you are not a Rastafarian I can. And I'm gonna.

      Reply
  31. Chelea says

    October 22, 2019 at 5:19 pm

    5 stars
    The family loved this! You're right about all the wonderful colors. We really loved it with the coconut milk but will try it with heavy cream the next time to see if it makes a difference.
    Thanks a lot!!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 22, 2019 at 10:23 pm

      Thanks, Chelea! I love to hear this!

      Reply
  32. Damien C. says

    October 21, 2019 at 3:31 pm

    5 stars
    Had to make this right away. Another winner. All of those seasonings and flavors really sing together. Next time I will try it with chicken.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 21, 2019 at 3:32 pm

      Thanks, Damien! I appreciate it!

      Reply
  33. Dee says

    October 21, 2019 at 2:22 pm

    You do realise that Rastafarian’s don’t eat shrimp?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 21, 2019 at 2:54 pm

      Dee, yes, I mention in the post that is traditional a vegetarian dish, though it is great with shrimp or chicken.

      Reply

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