Jamaican Shrimp Pasta: A Creamy Delight Recipe

Introduction

Jamaican Shrimp Pasta is a vibrant and creamy dish that brings the bold flavors of jerk seasoning together with tender shrimp and coconut milk. This easy-to-make recipe is perfect for those craving a Caribbean-inspired meal with a comforting twist.

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 minced garlic and diced bell pepper, cooking 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 Jamaican jerk seasoning. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
4. Step 4: Pour the coconut milk and fresh lime juice into the skillet, stirring to combine. Let the mixture simmer for 3-5 minutes to blend the flavors. If the sauce is too thick, gradually add the reserved pasta water to reach your desired consistency.
5. Step 5: Add the drained pasta to the skillet, tossing gently to coat it well in the creamy sauce. Taste and adjust seasoning if 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

• Use fresh shrimp for the best flavor, but frozen shrimp can work well if fully thawed before cooking.
• Swap out cilantro for fresh parsley if you prefer a milder herb option.
• For added heat, sprinkle in a pinch of cayenne pepper or chopped Scotch bonnet peppers along with the jerk seasoning.
• Make it gluten-free by using your favorite gluten-free pasta.

Storage

Store any leftover Jamaican Shrimp Pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of coconut milk or water to loosen the sauce as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, while fettuccine or linguine work best to hold the creamy sauce, you can use spaghetti, penne, or any pasta you prefer.

Is this recipe spicy?

The jerk seasoning provides a moderate level of spice, but you can adjust the heat by adding more seasoning or including extra chili peppers according to your taste.

Jamaican Shrimp Pasta: A Creamy Delight Recipe

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4.5 from 146 reviews

Jamaican Shrimp Pasta is a creamy, flavorful dish combining tender shrimp with a rich coconut milk sauce infused with Jamaican jerk seasoning. Served over perfectly cooked fettuccine or linguine, this recipe offers a delightful fusion of Caribbean and Italian flavors with a zesty lime garnish for an extra burst of freshness.

• Author: Rita
• 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 Aromatics

• 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 and Serving

• ¼ cup fresh cilantro, chopped (for garnish)
• 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 finely chopped onion and sauté for 3-4 minutes until translucent. Stir in the 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 peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, turning occasionally, until they turn pink and are cooked through.
4. Make the Sauce: Pour the coconut milk and fresh lime juice into the skillet with the shrimp and vegetables, stirring to combine everything well. Let the mixture simmer for 3-5 minutes to meld the flavors. If the sauce appears too thick, gradually stir in the reserved pasta water to achieve your desired consistency.
5. Combine: Add the drained pasta to the skillet and toss well to coat the noodles evenly with the creamy sauce and shrimp mixture. Taste and adjust seasoning with additional salt or pepper if needed.
6. Serve: Serve the Jamaican Shrimp Pasta hot, garnished generously with chopped fresh cilantro and lime wedges on the side for squeezing over the dish for an added burst of citrusy flavor.

Notes

• For best results, use fresh shrimp that are peeled and deveined to avoid any grit in the dish.
• You can adjust the jerk seasoning amount based on your preferred spice level.
• Reserved pasta water helps loosen the sauce for better coating and creaminess without diluting the flavor.
• Feel free to substitute pasta type; linguine or spaghetti also work well.
• This dish pairs wonderfully with a fresh green salad or steamed vegetables for a complete meal.

Keywords: Jamaican shrimp pasta, creamy shrimp pasta, coconut milk pasta, jerk seasoning pasta, Caribbean pasta dish, fettuccine with shrimp