Best Oxtail and Jerk Shrimp Rasta Pasta Recipe

Creamy, savory, and loaded with bold Caribbean flavors, this dish brings together two incredible proteins in one bowl. On one side, you have deeply rich, melt-in-your-mouth oxtails that simmer until tender. On the other, succulent shrimp coated in spicy jerk seasoning. Tossed with bell peppers and a velvety, cheese-infused cream sauce, this pasta delivers a perfect balance of smoky heat and rich comfort. It is a striking dish that turns any regular weeknight into a special occasion.

Strawberry Shortcake Cookies Recipe inspiration often comes from wanting that perfect balance of sweetness and texture, but today we are leaning heavily into the savory, smoky world of fusion comfort food. This recipe is a labor of love, combining slow-cooked depth with quick-seared freshness.

Why You’ll Love This

• It brings together the absolute best of land and sea with rich beef and snappy seafood.

• The velvety cream sauce perfectly coats every piece of penne, cutting through the vibrant heat of the spices.

• It looks and tastes like a high-end restaurant meal right in the comfort of your home.

• The leftovers taste even better the next day as the spices continue to meld together.

The Backstory

The first time this dish made an appearance on Sunday family dinner, there was a bit of skepticism at the table. My father-in-law, a traditionalist who firmly believes seafood and beef should never share a plate, looked at the colorful bowl with a raised eyebrow. He picked at a piece of jerk shrimp first, then tried a shred of the tender oxtail, and finally took a full forkful of the creamy pasta. He did not say a word for five minutes, completely focused on his plate, before looking up to ask if there was enough in the kitchen for a second helping. It has been a requested staple for every family gathering since.

What Makes It Special

• Slow-Braised Oxtails: The meat cooks down until it is buttery soft, releasing rich juices that form the ultimate savory base for the dish.

• Jerk Shrimp: Quick-seared with vibrant Caribbean spices, providing a smoky, punchy contrast to the rich beef.

• The Tri-Color Peppers: Red, yellow, and green bell peppers add a crunch and a sweet element that balances the heat.

• The Velvet Cream Sauce: Heavy cream and freshly grated parmesan absorb the jerk seasoning, coating the pasta smoothly without feeling heavy.

Making It Happen

You begin by seasoning the oxtails generously with a classic house blend of salt, black pepper, and garlic powder. Heat a splash of olive oil in a heavy Dutch oven, then sear the meat on all sides until a deep, golden-brown crust forms. Pour in beef broth, red wine, Worcestershire sauce, garlic, basil, oregano, and bay leaves. Let this mixture simmer covered in the oven until the beef is incredibly tender and pulls away from the bone easily.

While the oxtails finish, boil your pasta in salted water until it is just al dente. In a separate pan, toss your fresh shrimp with jerk seasoning and sear them in hot butter for just a couple of minutes until they turn pink and opaque. Remove the shrimp, and in that same skillet, saute your sliced bell peppers and onions. Pour in heavy cream, add a generous scoop of jerk paste, and let it bubble gently before stirring in parmesan cheese. Shred the warm oxtail meat, toss it into the sauce along with the cooked pasta and shrimp, and mix until everything is coated in the thick, spicy cream.

You Must Know

• Do not rush the oxtails; they require time to break down and become tender.

• Cook the pasta one minute less than the package instructions so it finishes cooking directly in the hot sauce.

• Use a high-quality Jamaican jerk paste rather than just a dry rub for a deeper, more authentic flavor profile.

• Ensure your cream is at room temperature before adding it to the pan to prevent the sauce from separating.

Serving Ideas & Pairings

This rich pasta pairs beautifully with a side of sweet, fried ripe plantains to balance the spicy kick. A simple, crisp green salad tossed in a bright citrus vinaigrette helps cut through the creaminess of the sauce. For drinks, serve this alongside a cold, sweet Jamaican ginger beer or a fruity rum punch to complete the meal.

Make It Different

If you want to lighten things up, swap the heavy cream for full-fat coconut milk, which adds a lovely tropical undertone while keeping the sauce dairy-free. You can also replace the penne with rigatoni or poured over hot buttered rice. For those who want less heat, reduce the amount of jerk paste and increase the sweet bell peppers to mellow out the sauce.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Because of the cream base, it is best to reheat this dish on the stovetop over low heat. Add a splash of milk or beef broth to the pan while stirring constantly to loosen up the sauce and keep it from separating. Avoid using the microwave on high heat, as it can cause the shrimp to become rubbery and the oil in the sauce to split.

Success Tips

To achieve the ultimate texture, shred the oxtail meat completely away from the bone before tossing it into the pasta, making sure to discard any excess fat pieces. Keep an eye on your shrimp during the sear; they only need about ninety seconds per side. Overcooked shrimp lose their sweet flavor and snap, which contrasts so well against the tender beef.

Frequently Asked Questions (FAQ)

Can I make this dish ahead of time?

You can easily braise the oxtails a day in advance. In fact, letting them sit in their juices overnight improves the flavor. Simply reheat the meat and assemble the pasta, shrimp, and sauce fresh before serving.

What can I use if I cannot find oxtails?

Beef short ribs or chuck roast make excellent substitutes. Cook them using the same slow-braising method until they are tender enough to shred.

How spicy is Rasta Pasta?

The heat level depends entirely on the jerk seasoning you choose. You can use a mild jerk paste for a gentle warmth or a hot variety if you prefer a fiery kick.

Do I have to use wine for the braise?

No, you can replace the cup of red wine with an equal amount of beef broth mixed with a tablespoon of pomegranate juice or a splash of red wine vinegar for acidity.

Why did my cream sauce turn oily?

This usually happens if the pan is too hot when the cream and cheese are added, causing the dairy fats to separate. Keep the heat on low and stir constantly when finishing the sauce.

Ingredients

The Oxtails

• 3 pounds oxtails

• 1 teaspoon olive oil

• 1 can beef broth

• 1 cup red wine

• 1 tablespoon Worcestershire sauce

• 6 cloves garlic, large ones cut in 1/2

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• 2 bay leaves

• One 8-ounce can tomato sauce

• 1/2 Vidalia onion, cut into 6 wedges

• 4 medium carrots, cut into 2-inch lengths

House Seasoning

• 1 cup salt

• 1/4 cup black pepper

• 1/4 cup garlic powder

The Jerk Shrimp & Pasta

• 3 lbs unpeeled fresh shrimp, peeled and deveined

• 2 tablespoons jerk seasoning paste

• 16 ounces penne pasta

• 2 tablespoons butter

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 2 cups heavy cream

• 1 cup grated parmesan cheese

Directions

Step 1: Braise the Oxtails

Preheat the oven to 325 degrees F. Sprinkle the oxtails liberally with the prepared House Seasoning mix on both sides. Coat the bottom of a heavy oven-proof Dutch oven with the olive oil over medium-high heat. Once heated, add the oxtails and sear on all sides until browned. Remove the meat and set aside. Scrape up the brown bits from the bottom of the pan. Add the beef broth, red wine, Worcestershire sauce, and garlic cloves to the pot and stir. Stir in the basil, oregano, bay leaves, tomato sauce, and return the reserved oxtails to the liquid. Cover tightly, place in the oven, and bake for 2 to 3 hours until tender. Remove from the oven, skim excess fat, add the onion wedges and carrots, then simmer on the stovetop for 15 minutes until the vegetables are tender. Shred the oxtail meat and set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain, reserving half a cup of pasta water, and set aside.

Step 3: Sear the Shrimp

Toss the cleaned shrimp with the jerk seasoning paste until evenly coated. Melt the butter in a large skillet over medium-high heat. Add the shrimp to the pan in a single layer and cook for 2 to 3 minutes, turning once, until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4: Build the Sauce and Assemble

In the same skillet with the remaining butter and juices, add the sliced red, yellow, and green bell peppers. Saute for 3 to 4 minutes until they begin to soften. Pour in the heavy cream and bring to a gentle simmer over medium-low heat. Stir in the parmesan cheese until completely melted and smooth. Add the shredded oxtail meat, seared shrimp, and cooked penne pasta into the skillet. Toss everything together until the pasta is coated in the creamy sauce, adding a splash of reserved pasta water if the sauce is too thick. Serve warm.

Notes

Any leftover House Seasoning mix can be stored in an airtight container in your pantry for future use on beef, pork, or chicken.

Nutrition

• Calories: 740 kcal

• Carbohydrates: 48g

• Protein: 42g

• Fat: 38g

• Saturated Fat: 18g

• Cholesterol: 215mg

• Sodium: 890mg