Jamaican Shrimp Pasta: A Creamy Delight Recipe
This Jamaican Shrimp Pasta is a creamy and flavorful dish that combines tender shrimp with a luscious coconut milk sauce infused with vibrant Jamaican jerk seasoning. Tossed with perfectly cooked fettuccine and fresh bell peppers, it’s garnished with cilantro and lime wedges for a refreshing finish. A delightful fusion of Caribbean spices and Italian pasta, perfect for a quick yet impressive meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Ingredients
Scale
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
- 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 fettuccine or linguine pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
- Sauté Aromatics: In a large skillet, heat 1 tablespoon 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 an additional 2-3 minutes to soften and release their flavors.
- Cook the Shrimp: Increase the heat to medium-high and add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and 1 tablespoon Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are cooked through.
- Make the Sauce: Pour in 14 ounces of coconut milk and add 1 tablespoon fresh lime juice, stirring to blend everything together. Allow the mixture to simmer gently for 3-5 minutes to meld the flavors. If the sauce becomes too thick, gradually add reserved pasta water to reach a creamy, desired consistency.
- Combine: Add the drained pasta directly into the skillet with the sauce and shrimp. Toss well to coat the pasta evenly with the creamy jerk coconut sauce. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve: Serve the Jamaican shrimp pasta hot, garnished with chopped fresh cilantro and lime wedges on the side for an extra burst of citrus flavor to enhance the dish.
Notes
- For a spicier kick, add additional Jamaican jerk seasoning or a pinch of cayenne pepper.
- If coconut milk is unavailable, full-fat coconut cream or half-and-half can be substituted for a different creamy texture.
- Use fresh lime juice for the best flavor; bottled lime juice may alter the taste slightly.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Peel and devein shrimp ahead of time to speed up cooking.
Keywords: Jamaican shrimp pasta, jerk shrimp pasta, creamy shrimp pasta, Caribbean pasta recipe, coconut milk pasta, easy shrimp dinner
