Go Back
Jamaican cuisine is a vibrant tapestry of flavors, colors, and traditions that reflects the island's rich cultural heritage. Known for its bold spices, fresh ingredients, and a delightful medley of culinary influences, Jamaican cooking has captured the hearts (and stomachs) of food lovers worldwide. One dish that beautifully embodies this culinary excitement is Jamaican Shrimp Pasta, a creamy delight that fuses the freshness of seafood with the comforting essence of pasta.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the vibrant flavors of Jamaica with this creamy shrimp pasta dish! Perfectly cooked fettuccine or linguine is tossed with large shrimp coated in aromatic Jamaican jerk seasoning, sautéed with garlic and onions. A rich sauce made from coconut milk and heavy cream adds a tropical twist. Finished with lime juice and fresh herbs, this easy recipe is a delightful dinner option that brings a taste of the islands to your table. Enjoy this creamy delight!
Print Recipe Pin Recipe

Ingredients
  

8 oz pasta (fettuccine or linguine)

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 tablespoon Jamaican jerk seasoning

3 cloves garlic, minced

1 medium onion, diced

1 red bell pepper, sliced

1 cup coconut milk

1 cup heavy cream

1 tablespoon lime juice

Salt and black pepper to taste

Fresh cilantro or parsley for garnish

Parmesan cheese for serving (optional)

Instructions
 

Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.

    Season the Shrimp: In a bowl, toss the shrimp with jerk seasoning until evenly coated.

      Sauté Aromatics: In a large skillet over medium heat, heat olive oil. Add diced onion and garlic, sautéing until translucent and fragrant, about 2-3 minutes.

        Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 3-4 minutes until they turn pink and are cooked through. Remove shrimp and set aside.

          Add Vegetables: In the same skillet, add the sliced red bell pepper and cook for 2-3 minutes until slightly tender.

            Make the Sauce: Pour in coconut milk and heavy cream, stirring to combine. Bring to a gentle simmer and let it thicken, about 5 minutes. Stir in lime juice and season with salt and black pepper.

              Combine: Add the cooked pasta and shrimp back into the skillet, tossing to coat everything in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

                Serve: Serve hot, garnished with fresh cilantro or parsley and, if desired, sprinkle with Parmesan cheese.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4