A creamy pasta creation that brings the Caribbean out with basted and buttery seafood!
Rasta Pasta is a flavorful, creamy, and mildly spicy pasta dish that has taken the culinary world by storm. Despite its name, this dish has no direct ties to Rastafarian culture, as it traditionally includes dairy and meat. The name “Rasta Pasta” is inspired by the vibrant red, yellow, and green bell peppers, reminiscent of the Rastafarian flag. Originating in Jamaica, this dish is now a favorite worldwide, loved for its rich and comforting flavors.
While Rasta Pasta is often served with chicken, shrimp, or even oxtail, this recipe takes a delicious twist by incorporating salmon and scallops. The buttery seafood perfectly complements the creamy, jerk-infused pasta, creating a dish that is mouthwatering and restaurant-worthy. Best of all, you can whip this up in under an hour—making it a perfect weeknight dinner. Whether you prefer it extra cheesy, super spicy, or lighter on the dairy, this dish is “customizable” to your taste.
Pasta Lover? You’ll also love Garlic Butter Shrimp Rigatoni, Shrimp Rotini Pasta, and Easy Ground Beef Chow Mein.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under an hour.
- Customizable – Adjust spice levels, cheese choices, and proteins to your liking.
- Bold Caribbean Flavors – A creamy, jerk-spiced sauce infused with white wine.
- Perfect for Seafood Lovers – A luxurious combination of salmon and scallops.
- One-Pot Comfort – A hearty, satisfying meal ideal for weeknights or special occasion
Helpful Tips & Substitutions
- Adjusting Spice Levels: Add finely chopped Scotch bonnet pepper or red pepper flakes for extra heat.
- Protein Options: Swap salmon and scallops for shrimp, chicken, or even tofu for a vegetarian version.
- Dairy-Free Version: Use coconut cream instead of heavy cream and omit the cheese.
- Enhancing Flavor: If using chicken, consider adding chicken stock instead of white wine for a deeper flavor.
- Keeping It Creamy: Pasta absorbs sauce quickly, so add extra heavy cream if needed to prevent dryness.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm on the stove-top over low heat with a splash of cream or broth to restore creaminess.
FAQ
- What type of jerk seasoning should I use? Mild or spicy, store-bought or homemade—choose based on your heat preference.
- Can I use different pasta? Absolutely! While penne works best, you can use fettuccine, rigatoni, or any pasta of your choice.
- How do I prevent my scallops from getting rubbery? Ensure they are dry before searing and cook them on high heat for just 2-3 minutes per side.
- What other cheeses can I use? Parmesan, Gouda, or Pepper Jack work great for different flavor profiles.
Prefer to watch instead of reading this delicious recipe? check out this video for a quick and easy guide:
Salmon & Scallop Rasta Pasta
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 7 minute
Ingredients
For the Pasta
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3 cups penne pasta
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1 small onion, sliced
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4 cloves garlic, minced
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2/3 each of red, yellow, and green bell peppers, sliced
- 2 sprigs scallions, chopped
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3 tbsp mild jerk seasoning (store-bought)
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2 cups heavy cream
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¼ cup white wine
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1/2 cup mozzarella cheese
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1/2 cup sharp cheddar cheese (or Parmesan)
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1 tbsp butter (for cooking)
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2 tbsp olive oil
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Salt & pepper to taste
For the Salmon & Scallops
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4 pieces salmon fillet
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6 pieces scallops
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½ tsp Creole seasoning
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2 cloves garlic, crushed
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2 sprigs thyme
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2 tbsp butter, divided
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6 tbsp olive oil
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Salt & pepper to taste
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Fresh parsley for garnish
Instructions
Making the Rasta Pasta
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Cook the Pasta: Boil salted water and cook pasta according to package instructions. Drain and set aside.
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Sauté the Vegetables: In a large pan, heat olive oil and butter over medium heat. Sauté onions, garlic, and bell peppers for 2 minutes.
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Create the Sauce: Pour in the white wine and let it simmer for 1 minute. Stir in jerk seasoning and sauté for another minute. Add heavy cream, sazon, and cheese. Let it gently simmer for 2 minutes, seasoning with salt and pepper.
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Combine Everything: Add the drained pasta to the pan. Toss to coat it in the creamy jerk sauce. Stir in scallions and cook for an additional minute.
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Serve: Garnish with fresh parsley and pair with salmon and scallops.
Cooking the Salmon & Scallops
- Salmon Prep: Lightly score the salmon skin to prevent curling during cooking.
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Season the Seafood: Season salmon and scallops with salt, pepper, and creole seasoning.
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Sear the Scallops: Heat olive oil and butter in a pan. Sear scallops for 2-3 minutes on each side until golden brown. Remove and serve with the Rasta Pasta.
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Sear the Salmon: Using the same skillet over medium-high heat. Sear salmon for 3 minutes on skin side down then 2 minutes on flesh side. Add butter, garlic, and thyme. Baste the fish for 1 minute, then let it rest for 5 minutes before serving.
Nutrition
- Serving Size: Calories: ~650-750 kcal
- Calories: Protein: ~45-55g
- Sugar: Carbohydrates: ~60-70g
- Sodium: Fiber: ~4-6g
- Fat: Sugar: ~6-10g
- Saturated Fat: Fats: ~25-35g
- Unsaturated Fat: Saturated Fat: ~10-15g
- Trans Fat: Cholesterol: ~120-150mg
- Carbohydrates: Sodium: ~800-1000mg
Keywords: Rasta Pasta Recipe, Caribbean Seafood Pasta, Jerk Salmon Rasta Pasta, Spicy Creamy Pasta with Seafood, Rasta Pasta Salmon Recipe, Seafood Pasta.
This is so good. We tried the one with chicken instead of salmon. It was so well done, it was spicy but not too spicy that you can really taste every bit of it. I’m not so much of a cheese lover too but this is sooo good, i’m even gonna make my family try it.
Author
So happy you enjoyed it 🙂
Love the seasoning of this recipe! The seasoning worked so well together along with the ingredients and even had a nice kick too! I would definitely would love to try it with shrimps and scallops next time!
Author
so happy you enjoyed it! 🙂
This rasta pasta was so delicious! I didn’t have all of the ingredients so I did a little of this and that with what I had but the recipe itself is amazing!
Author
so happy that you took this recipe and made it your own with what you had 🙂 this is what it’s all about as a recipe is just a guide. thank you for sharing this!
This was actually my first time having Rasta Pasta and what a dish! All of the flavors came together so well and everyone enjoyed it. I added chicken and shrimp instead of the salmon and scallops but I’m sure that would have been just as tasty. Thank you for sharing your recipe!
Author
You are so welcome and I am so happy you enjoyed this recipe 🙂