Steak and shrimp jerk pasta

Steak and shrimp jerk pasta is a tantalizing dish that combines the bold flavors of Caribbean jerk seasoning with tender steak, succulent shrimp, and perfectly cooked pasta. Here’s a description of this flavorful creation:

Imagine a plate filled with al dente pasta, perfectly coated in a spicy, aromatic jerk sauce that’s both savory and slightly sweet. Nestled among the pasta are tender strips of juicy steak, seared to perfection and bursting with flavor from the marinade. Plump, juicy shrimp add a delightful seafood twist, their natural sweetness balancing out the heat of the jerk seasoning.

With each bite, you experience a symphony of flavors and textures: the tender steak, the succulent shrimp, the satisfying chewiness of the pasta, and the bold kick of the jerk seasoning. The dish is topped with a sprinkle of fresh herbs, adding a burst of freshness and color to the vibrant plate.

Steak and shrimp jerk pasta is a dish that’s sure to transport your taste buds to the sunny shores of the Caribbean. It’s a perfect fusion of flavors, combining the comforting heartiness of pasta with the exotic spice of jerk seasoning, creating a truly unforgettable dining experience.


  • 4 cups or 400g of large shrimp
  • 4 tbsp of jerk sauce
  • 1-2 tsp of adobo seasoning
  • 350 g of penne pasta
  • 2 crushed garlic cloves
  • 1/2 yellow capsicum pepper
  • 1/2 red capsicum pepper
  • 1/2 green capsicum pepper
  • 3 cups heavy cream
  • 1/4 tsp of garlic seasoning
  • 1/4 tsp onion powder
  • 2 tsp of paprika
  • 3 green onions/spring onions
  • 1/2 a cup of parmesan
  • 1/2 a cup of mozzarella
  • 1/2 a cup of cheddar
  • Oil


Marinate shrimp with 2 tbsp of jerk sauce and 1/4 tsp of adobo. Refrigerate for 10 minutes or while you prepare the pasta.
Boil salted water in a saucepan. Once the water has boiled add 350g of penne pasta and cook for 10-12 minutes. When the pasta is ready drain and set aside to add to the Rasta pasta sauce later.
While the pasta cooks heat a splash of oil in a pan. Then, add shrimps and cook on both sides for 3-4 minutes. Remove from the pot and set shrimp aside for later.
Next, add 2-3 chopped garlic cloves, ½ a chopped red bell pepper, ½ a yellow red bell pepper, ½ a green bell pepper, and spring onions/green onions/scallions to the same saucepan that the shrimp was cooked in. Make sure you leave all the shrimp juices in the saucepan for more flavour. Then stir and cook for a 2-3 minutes or until fragrant.
Pour 3 cups of double cream into the saucepan. Then add 1/2 tsp of adobo, 1 tbsp of jerk sauce, 2 tsp of paprika, ¼ tsp of onion powder, ¼ garlic powder and stir on a low heat for 5 mins while it thickens.
Once the sauce has thickened add ½ a cup of mozzarella, ½ cup of parmesan, ½ a cup of cheddar and stir.
Add 350g of the cooked penne pasta, jerk shrimp, and stir. Leave the Rasta pasta to cook on a low heat for a few more minutes and serve!

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