Jamaican Shrimp Pasta Recipe

Introduction

This Jamaican Shrimp Pasta is a vibrant and flavorful dish combining tender shrimp with a creamy coconut milk sauce infused with jerk seasoning. It’s a perfect meal to bring a taste of the Caribbean into your kitchen, ready in under 30 minutes.

Ingredients

• 8 ounces fettuccine or linguine pasta
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)
• 1 can (14 ounces) coconut milk
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the garlic and bell pepper and cook for another 2-3 minutes.
3. Step 3: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and jerk seasoning. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
4. Step 4: Pour in the coconut milk and lime juice, stirring to combine. Let the sauce simmer for 3-5 minutes to meld the flavors. If the sauce becomes too thick, gradually add the reserved pasta water to reach your desired consistency.
5. Step 5: Add the drained pasta to the skillet and toss well to coat it evenly with the creamy sauce. Adjust seasoning with salt and pepper if needed.
6. Step 6: Serve the pasta hot, garnished with fresh cilantro and lime wedges on the side for an extra burst of flavor.

Tips & Variations

• Use fresh jerk seasoning for the most authentic flavor, or make your own blend if you can’t find it in stores.
• For a spicier kick, add a chopped Scotch bonnet pepper while sautéing the onions and bell pepper.
• Swap shrimp for chicken or tofu to customize the protein to your preference.
• Leftover pasta water is great to loosen the sauce without diluting the flavor.

Storage

Store leftover Jamaican Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of coconut milk or pasta water to restore creaminess. Avoid microwaving at high heat to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the dish.

Is this recipe very spicy?

The jerk seasoning adds a moderate level of spice, but you can adjust the amount to suit your heat preference or omit any extra hot peppers to keep it mild.

Jamaican Shrimp Pasta Recipe

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★★★★★

4.5 from 59 reviews

This Jamaican Shrimp Pasta combines succulent shrimp cooked in a vibrant Jamaican jerk-spiced coconut milk sauce, tossed with tender linguine for a creamy, flavorful Caribbean-inspired dish. The sautéed bell peppers and onions add crunch and sweetness, balanced by fresh lime juice and cilantro for brightness.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces fettuccine or linguine pasta

Shrimp and Vegetables

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)

Sauce

• 1 can (14 ounces) coconut milk
• 1 tablespoon Jamaican jerk seasoning
• 1 tablespoon fresh lime juice
• Salt and pepper, to taste

Garnish

• ¼ cup fresh cilantro, chopped
• Lime wedges, for serving

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
2. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
3. Cook the Shrimp: Increase the heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are fully cooked.
4. Make the Sauce: Pour in the coconut milk and fresh lime juice, stirring to combine all ingredients. Let the mixture simmer gently for 3-5 minutes to meld the flavors. If the sauce becomes too thick, add the reserved pasta water gradually to reach desired consistency.
5. Combine: Add the drained pasta back into the skillet, tossing well to coat the pasta evenly with the creamy shrimp sauce. Adjust salt and pepper seasoning as needed.
6. Serve: Serve the pasta hot, garnished with chopped fresh cilantro and lime wedges on the side for an extra burst of citrus flavor.

Notes

• To peel and devein shrimp easily, remove head first if present, then peel the shell off and make a shallow cut along the back to remove the vein with a toothpick.
• Jamaican jerk seasoning can vary in heat; adjust the amount to suit your spice preference.
• If you prefer a thicker sauce, reduce coconut milk slightly before adding; for thinner sauce, add more pasta water.
• Use fresh lime juice for the best flavor; bottled lime juice may affect the freshness of the dish.
• Leftover pasta can be refrigerated for up to 2 days and reheated gently on the stovetop.

Keywords: Jamaican shrimp pasta, jerk shrimp pasta, Caribbean pasta recipe, creamy shrimp pasta, coconut milk pasta, seafood pasta, easy dinner, spicy shrimp pasta