Jamaican Shrimp Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/jamaican-shrimp-pasta-recipe/
