Jamaican Shrimp Pasta Recipe

Introduction

Jamaican Shrimp Pasta is a vibrant and creamy dish that brings a taste of the Caribbean to your table. Combining spicy jerk-seasoned shrimp with coconut milk and fresh lime, it’s a flavorful twist on classic pasta that’s both easy and satisfying.

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 minced garlic and diced bell pepper, cooking for another 2-3 minutes.
3. Step 3: Increase the heat to medium-high, then add the shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes until pink and cooked through.
4. Step 4: Pour in the coconut milk and fresh 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 reserved pasta water to reach desired consistency.
5. Step 5: Add the drained pasta to the skillet and toss to coat evenly in the creamy sauce. Taste and adjust seasoning as needed.
6. Step 6: Serve the pasta hot, garnished with chopped fresh cilantro and lime wedges on the side for an extra burst of flavor.

Tips & Variations

• For extra heat, add a pinch of crushed red pepper flakes when cooking the shrimp.
• You can substitute the shrimp with chicken or tofu for a different protein option.
• Using fresh lime juice at the end brightens the dish, so don’t skip it.
• If you like a thicker sauce, reduce the coconut milk slightly before adding it to the skillet.

Storage

Store any leftover Jamaican Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to avoid overcooking the shrimp, adding a splash of water or coconut milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works fine. Just thaw them completely before cooking to ensure even cooking and the best texture.

Is there a substitute for coconut milk if I’m allergic?

You can use heavy cream or a dairy-free alternative like cashew cream, but it will change the flavor profile slightly. Adjust seasoning to taste.

Jamaican Shrimp Pasta Recipe

Print Recipe

★★★★★

5 from 121 reviews

A vibrant and creamy Jamaican Shrimp Pasta featuring succulent shrimp sautéed with aromatic vegetables, tossed in a rich coconut milk sauce infused with spicy jerk seasoning and zesty lime juice, served over tender fettuccine or linguine pasta and garnished with fresh cilantro and lime wedges.

• 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 and Seasoning

• 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 onion and sauté for 3-4 minutes until translucent. Stir in garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
3. Cook the Shrimp: Increase heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
4. Make the Sauce: Pour in the coconut milk and lime juice, stirring to combine all ingredients. Let the sauce simmer gently for 3-5 minutes to meld the flavors. If the sauce thickens too much, gradually add reserved pasta water to reach desired consistency.
5. Combine: Add the drained pasta to the skillet and toss well to coat everything evenly in the creamy jerk coconut sauce. Taste and adjust seasoning with salt and pepper as needed.
6. Serve: Serve the pasta hot, garnished with fresh chopped cilantro and lime wedges on the side for an extra burst of citrus flavor.

Notes

• If fresh jerk seasoning is unavailable, you can substitute with a mix of allspice, cinnamon, thyme, paprika, cayenne, and garlic powder.
• For spicier heat, add chopped Scotch bonnet pepper or a dash of hot sauce when cooking the shrimp.
• Reserve some pasta water as it helps to loosen the sauce if it becomes too thick.
• This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
• Use gluten-free pasta if needed to accommodate dietary restrictions.

Keywords: Jamaican shrimp pasta, jerk shrimp recipe, creamy coconut pasta, Caribbean pasta dish, spicy shrimp pasta