Jamaican Shrimp Pasta Recipe

Introduction

If you’re craving a dish that blends spicy, creamy, and tropical flavors, Jamaican Shrimp Pasta is a perfect choice. This vibrant meal combines tender shrimp, aromatic vegetables, and a luscious coconut milk sauce with a zesty jerk seasoning kick.

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 minced garlic and diced bell pepper, cooking for another 2-3 minutes until softened.
3. Step 3: Increase heat to medium-high and add the shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
4. Step 4: Pour in the coconut milk and fresh lime juice, stirring to combine. Let the sauce simmer for 3-5 minutes so the flavors meld. If the sauce becomes too thick, gradually add the reserved pasta water to loosen it.
5. Step 5: Add the drained pasta to the skillet and toss well to coat everything evenly in the creamy sauce. Adjust seasoning with salt and pepper if needed.
6. Step 6: Serve the pasta hot, garnished with chopped cilantro and lime wedges on the side for an extra burst of fresh flavor.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped fresh chili when cooking the shrimp.
• Swap the shrimp for chicken or tofu to suit your preference.
• If you want a thicker sauce, simmer it a bit longer before adding the pasta.
• Use fresh lime juice for the best vibrant flavor, but bottled lime juice works in a pinch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce if needed. Avoid microwaving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely and pat dry before cooking to avoid extra moisture in the dish.

Is this dish gluten-free?

This recipe is gluten-free if you use gluten-free pasta. Otherwise, traditional pasta contains gluten.

Jamaican Shrimp Pasta Recipe

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★★★★★

4.4 from 84 reviews

Jamaican Shrimp Pasta combines succulent shrimp cooked in a flavorful Jamaican jerk spiced coconut milk sauce with tender fettuccine or linguine pasta. This vibrant dish features sautéed onions, garlic, and bell peppers, all mingled into a creamy, zesty sauce brightened with fresh lime juice and garnished with cilantro, making for a tropical and comforting meal perfect for a weeknight dinner or special occasion.

• Author: Amaya
• 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 Vegetables

• 1 pound large shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced (red or yellow)

Sauce and Seasoning

• 1 tablespoon olive oil
• 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 and set aside.
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 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 for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked through.
4. Make the Sauce: Pour in the coconut milk and fresh lime juice, stirring well to combine all ingredients. Let the mixture simmer for 3-5 minutes to meld the flavors together. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency.
5. Combine: Add the drained pasta to the skillet with the shrimp and sauce. Toss everything together carefully to coat the pasta evenly in the creamy jerk coconut sauce. Adjust seasoning with additional salt and pepper if needed.
6. Serve: Plate the pasta hot, garnished generously with chopped fresh cilantro. Serve with lime wedges on the side to squeeze over the dish for an extra burst of citrus flavor.

Notes

• Reserve pasta water to adjust sauce consistency if it becomes too thick.
• Use fresh lime juice for the best vibrant flavor.
• Jerk seasoning can be adjusted to taste depending on how spicy you like your dish.
• Serve immediately for best texture and flavor.
• Optionally, substitute bell pepper with sweet red chili for a different flavor profile.

Keywords: Jamaican shrimp pasta, coconut milk pasta, jerk shrimp recipe, Caribbean pasta dish, spicy shrimp pasta