Jamaican Shrimp Pasta Recipe
This Jamaican Shrimp Pasta combines tender shrimp sautéed with vibrant bell peppers and aromatic garlic, all tossed in a creamy coconut milk sauce spiced with bold Jamaican jerk seasoning. Served over perfectly cooked fettuccine or linguine and garnished with fresh cilantro and lime wedges, this dish delivers a delightful blend of Caribbean flavors with comforting pasta for an easy weeknight meal.
- 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
Pasta
- 8 ounces fettuccine or linguine pasta
Shrimp and Vegetables
- 1 pound large shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
Sauce and Seasoning
- 1 tablespoon olive oil
- 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
- 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 and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until softened and fragrant.
- Cook the Shrimp: Increase the heat to medium-high and add peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes until they turn pink and are cooked through, stirring occasionally for even cooking.
- Make the Sauce: Pour in the can of coconut milk and add the fresh lime juice, stirring to combine all ingredients. Allow the mixture to simmer gently for 3-5 minutes so the flavors meld together. If the sauce appears too thick, gradually add the reserved pasta water until you reach the desired creamy consistency.
- Combine: Add the drained pasta back into the skillet with the shrimp and sauce. Toss everything together thoroughly to evenly coat the pasta with the creamy sauce. Taste and adjust the salt and pepper as needed for seasoning balance.
- Serve: Plate the Jamaican shrimp pasta while hot. Garnish with freshly chopped cilantro and serve alongside lime wedges for an additional burst of fresh citrus flavor.
Notes
- Choose large shrimp for best texture and flavor; ensure they are peeled and deveined before cooking.
- If you prefer a spicier kick, add extra jerk seasoning or a pinch of cayenne pepper.
- This dish pairs well with a crisp green salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid overcooking the shrimp.
- Using fresh lime juice enhances the bright, tangy flavor that complements the rich coconut sauce.
Keywords: Jamaican shrimp pasta, jerk shrimp pasta, creamy coconut pasta, Caribbean pasta recipe, spicy shrimp linguine
Find it online: https://savorandsimmer.com/jamaican-shrimp-pasta-recipe-2/
