Jamaican Shrimp Pasta Recipe

Introduction

Jamaican Shrimp Pasta is a vibrant and flavorful dish that brings the tropical taste of the Caribbean to your dinner table. Creamy coconut milk, zesty lime, and spicy jerk seasoning combine with tender shrimp and pasta for a satisfying meal that’s easy to prepare.

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 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 mixture simmer for 3-5 minutes to meld the flavors. If the sauce is too thick, gradually add reserved pasta water to reach desired consistency.
5. Step 5: Add the drained pasta to the skillet and toss to coat evenly in the creamy sauce. Adjust seasoning with salt and pepper as needed.
6. Step 6: Serve the pasta hot, garnished with chopped cilantro and lime wedges on the side for an extra burst of flavor.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or finely chopped Scotch bonnet pepper along with the jerk seasoning.
• You can substitute shrimp with scallops or chunks of firm white fish if preferred.
• Use fresh lime juice for the best bright and tangy flavor in the sauce.
• Garnish with chopped green onions in addition to cilantro for a fresh crunch.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk to loosen the sauce if it has thickened. Avoid microwave reheating to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, linguine or fettuccine work best, but penne or spaghetti can be used as well. Just adjust the cooking time according to the pasta type.

Is Jamaican jerk seasoning very spicy?

Jerk seasoning can vary in heat depending on the brand or recipe. You can adjust the amount used to control spiciness or choose a mild version if you prefer less heat.

Jamaican Shrimp Pasta Recipe

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★★★★★

4.8 from 69 reviews

Jamaican Shrimp Pasta is a flavorful and creamy dish combining tender shrimp with a zesty coconut milk sauce infused with Jamaican jerk seasoning. Tossed with fettuccine or linguine pasta and garnished with fresh cilantro and lime, this recipe delivers a delightful Caribbean-inspired meal that’s quick and easy to prepare.

• Author: Elias
• 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 and Shrimp

• 8 ounces fettuccine or linguine pasta
• 1 pound large shrimp, peeled and deveined

Vegetables and Aromatics

• 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 thoroughly.
2. Sauté Aromatics: 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 until fragrant and slightly softened.
3. Cook the Shrimp: Increase the heat to medium-high. Add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes, stirring occasionally, until they turn pink and are fully cooked through.
4. Make the Sauce: Pour in the coconut milk and fresh lime juice, stirring to combine all ingredients. Allow the sauce to simmer gently for 3-5 minutes to meld the flavors. If the sauce appears too thick, gradually incorporate the reserved pasta water to thin it to your desired consistency.
5. Combine: Add the drained pasta to the skillet with the sauce and shrimp. Toss everything together carefully to ensure the pasta is well coated with the creamy jerk coconut sauce. Taste and adjust seasoning with additional salt or pepper if needed.
6. Serve: Plate the pasta hot, garnished with freshly chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor to squeeze over the dish.

Notes

• For a spicier kick, add a dash of hot sauce or extra jerk seasoning while cooking the shrimp.
• If coconut milk is too rich for your taste, substitute half with chicken broth to lighten the sauce.
• Use fresh lime juice for the best flavor rather than bottled lime juice.
• Reserve some pasta water to adjust sauce consistency for a perfectly creamy texture.
• This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.

Keywords: Jamaican shrimp pasta, jerk seasoning, coconut milk pasta, Caribbean recipes, creamy shrimp pasta