Jamaican Shrimp Pasta: A Creamy Delight – A Culinary Escape to the Islands
Transport your taste buds to the Caribbean with this creamy, flavorful shrimp pasta! Succulent shrimp sautéed with vibrant vegetables are tossed in a rich coconut milk sauce, seasoned with zesty Jamaican jerk spices. Perfect for a quick weeknight dinner that’s both indulgent and exotic.
Ingredients
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8 oz fettuccine or linguine pasta
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1 lb large shrimp, peeled and deveined
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1 Tbsp olive oil
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 bell pepper, diced (red or yellow)
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1 can (14 oz) coconut milk
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1 Tbsp Jamaican jerk seasoning
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1 Tbsp fresh lime juice
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Salt and pepper, to taste
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¼ cup fresh cilantro, chopped (for garnish)
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Lime wedges, for serving
Instructions
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Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 8–10 minutes). Reserve 1 cup of pasta water, then drain.
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Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic and bell pepper, cooking 2–3 more minutes.
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Cook Shrimp: Increase heat to medium-high. Add shrimp, season with salt, pepper, and Jamaican jerk seasoning. Cook 3–4 minutes until shrimp turn pink and are fully cooked.
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Make Sauce: Pour in coconut milk and lime juice, stirring to combine. Simmer 3–5 minutes to meld flavors. If sauce is too thick, gradually add reserved pasta water to reach desired consistency.
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Combine: Add drained pasta to the skillet, tossing to coat evenly in the creamy sauce. Adjust seasoning as needed.
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Serve: Plate pasta hot, garnished with fresh cilantro and lime wedges for an extra burst of flavor.
Notes
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Spice Level: Adjust Jamaican jerk seasoning to taste. Add extra if you like more heat.
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Vegetable Variations: Try adding zucchini, spinach, or cherry tomatoes for more color and nutrients.
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Shrimp Tip: Cook shrimp just until pink to avoid rubbery texture—they cook quickly!