Instant Pot Rasta Pasta

Recently, social media served me some recipes for Rasta Pasta, and my curiosity was piqued. Readers of this blog will know that I grew up in Louisiana and incorporate Cajun and Creole flavors in much of my cooking. Knowing the connection between Jamaican, Creole, and Cajun cuisines, and the African diasporas that shaped them, I decided to give Rasta Pasta a try.

First, a quick note about the name. Most recipes for Rasta Pasta include chicken, but I swapped it for shrimp since I'm pescatarian. This makes the name a bit of a misnomer because most Rastafarians are actually vegetarian or vegan. Simply omit the shrimp if you want a vegetarian dish.

For authenticity, I learned that Walkerswood is the most common jerk seasoning in Jamaica. I ordered it online and naturally, I chose the hot version because of my love for spicy food. It is indeed hot! I'd recommend the mild version unless you're a heat enthusiast like me.

Walkerswood is a seasoning paste and boasts a pungent flavor profile. Key ingredients include scotch bonnet peppers, allspice, and thyme—all staples in Jamaican jerk seasoning. Allspice is native to Jamaica and plays a crucial role in its culinary traditions. Upon tasting the spice blend, I noticed flavor similarities with the crawfish/crab boil I use in a lot of my Cajun seafood dishes. This made me even more excited to incorporate it into the pasta.

I’ve written about how much I love making pasta dishes in the Instant Pot before, as it creates a simple, one-pot meal. I adapted my Cajun shrimp pasta to make this recipe. Feel free to prepare this on the stovetop instead!

For creaminess, I used coconut milk to add a tropical note. The result was a flavorful and unique dish that serves as an easy introduction to vibrant Jamaican cuisine. I'm intrigued by these flavor profiles--stay tuned for more exploration into Jamaican flavors. 

Rasta Pasta

2 T Jamaican jerk seasoning, divided. I used Walkerswood. 

2 t butter or neutral oil

1 lb peeled raw shrimp
3 bell peppers, sliced

3 cloves garlic, minced
1 can diced tomatoes

1 1/2 t salt
3 1/2 cups water

1 lb penne
1 cup coconut milk
1/2 cup Parmesan

1/3 cup pepper jack

handful chopped green onions for garnish

Marinate shrimp in 1 T jerk seasoning for 15 minutes-1 hour.

Set Instant Pot to sauté high. Sear shrimp in oil or butter until cooked through, about 2-3 minutes per side. Remove and set aside. 

Sauté bell pepper for a few minutes until softened and developing a little color. Stir in garlic and remaining T jerk seasoning and sauté for another minute. Remove and set aside--this keeps the bell peppers tender-crisp. Leave residual jerk seasoning and fond in the pan. If there was any remaining marinade from the shrimp, add that too. Don't want to waste any of those delicious flavors!

Stir tomatoes, salt, water, and pasta together in Instant Pot. Seal lid and cook on high pressure for 4 minutes. Quick release when time is up. 

Stir in reserved shrimp and peppers, coconut milk and cheese. You may need to let it stand uncovered for a few minutes if it is too saucy at first. Garnish with green onions.