Rasta Pasta with Shrimp

“This assertive one-pot pasta dish adds new fire into the weeknight rotation, and for good reason; a jerk spice — made with pantry staples adds spicy depth — and coconut milk imparts luscious, nutty minerality,” says recipe developer Brigid Ransome Washington.

For her version, Brigid wanted to honor the dish’s strong Jamaican sensibility with a nod to a single restaurant — Evita’s.

“Overlooking the turquoise waters of Ochos Rios, Evita’s is a decades-old establishment that has devoted its entire business to the many adaptations of pasta that’s ringed and tossed with fiery Jamaican flare,” she writes. “Since 1984, Evitas — favorited by the likes of Kofi Anan, Brad Pitt, Naomi Campell, The Rolling Stones, and scores of global celebrities — has honed the practice of fusing the culinary nuances of northern Italy and Jamaica into a menu that celebrates the wonder of cultural syncretism by bringing to the fore pastas and fresh-caught seafood cooked with authentic island spirit.”

Frequently Asked Questions

Is rasta pasta a Jamaican dish?

Yes, rasta pasta is a Jamaican dish credited to chef Lorraine Washington from her time at the Paradise Yard Restaurant in Negril, Jamaica, in 1985.

What is rasta pasta made of?

The original dish consisted of ackee, Jamaica’s national fruit, cooked in tomato sauce and tossed with fettuccine. Today, the pasta dish has evolved into a cream-based pasta dish with dried jerk seasoning and bell peppers, typically served over penne pasta. In this version, Brigid Ransome Washington uses full-fat coconut milk for a lighter take with additional flavor.

Notes from the Food & Wine Test Kitchen

This sauce is all about building flavors. Start with your alliums, and then add peppers, spices, and coconut milk. Have everything chopped ahead of time, as it all comes together super quick.