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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.

Ingredients

Scale

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

Find it online: https://savorandsimmer.com/jamaican-shrimp-pasta-recipe-3/