If you’re craving a dish that bursts with bold Caribbean flavors combined with creamy pasta comfort, then this Jamaican Shrimp Pasta Recipe is exactly the culinary adventure you need. Imagine tender, spicy shrimp swimming in a luscious coconut milk sauce, brightened with fresh lime and jerk seasoning, all tossed with perfectly cooked fettuccine. It’s vibrant, satisfying, and surprisingly simple, making it one of those dishes you’ll want to share with friends and family again and again.
Ingredients You’ll Need
Every ingredient in this Jamaican Shrimp Pasta Recipe plays a crucial role, blending together to create a harmony of flavors, colors, and textures. You’ll find that the list is straightforward, but each component brings something unique and essential to the dish.
- 8 ounces fettuccine or linguine pasta: The perfect vessel to soak up the creamy, flavorful sauce while offering a pleasant bite.
- 1 tablespoon olive oil: Used to sauté the aromatics, bringing out their natural sweetness and depth.
- 1 pound large shrimp, peeled and deveined: The star protein, tender and infused with spicy jerk seasoning for that irresistible Caribbean kick.
- 1 medium onion, finely chopped: Adds a savory base and sweetness when sautéed.
- 2 cloves garlic, minced: Delivers aromatic punch and enhances the overall flavor profile.
- 1 bell pepper, diced (red or yellow): Provides color, crunch, and a mild sweetness that balances the heat.
- 1 can (14 ounces) coconut milk: The creamy, tropical backbone of the sauce that perfectly complements the spices.
- 1 tablespoon Jamaican jerk seasoning: Infuses the shrimp (and sauce) with authentic Caribbean heat and complex spices.
- 1 tablespoon fresh lime juice: Brightens the sauce with a tangy note that wakes up every bite.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- 1/4 cup fresh cilantro, chopped: For garnish, adding fresh herbal brightness and a pop of green.
- Lime wedges: Served on the side to allow a personalized squeeze of citrus.
How to Make Jamaican Shrimp Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt is key – it seasons the pasta from within and enhances the flavors of the entire dish. Cook your fettuccine or linguine until just al dente, usually about 8 to 10 minutes. Don’t forget to reserve a cup of the pasta water before draining, as this starchy liquid will help marry the sauce to the noodles perfectly in a later step.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add the finely chopped onions and let them soften and turn translucent—this process builds a rich, savory foundation. Then toss in the minced garlic and diced bell pepper, stirring for another few minutes. These ingredients work together to create an inviting aroma and bright, slightly sweet undertone that complements the spices and shrimp.
Step 3: Cook the Shrimp
Turn up the heat to medium-high, and add your cleaned shrimp to the skillet. Season them generously with salt, pepper, and the magical Jamaican jerk seasoning. As the shrimp cook quickly and transform to a beautiful pink, the spices release their signature warmth and aroma. Be careful not to overcook – you want them just firm and juicy.
Step 4: Make the Sauce
Pour the rich coconut milk into the skillet along with fresh lime juice, stirring everything to unite the flavors. Let this simmer gently for 3 to 5 minutes so the sauce can thicken slightly, mingling all of those bold, tropical, and spicy notes. If the sauce feels too thick, swirl in some of the reserved pasta water to achieve a luscious consistency that will cling to every strand of pasta.
Step 5: Combine and Finish
Add the drained pasta back into the skillet, tossing well so every noodle is coated in that vibrant sauce along with shrimp and sautéed vegetables. Taste and adjust seasoning with salt or lime juice if needed. This final toss is where the magic happens, turning simple ingredients into a harmonious, unforgettable meal.
How to Serve Jamaican Shrimp Pasta Recipe
Garnishes
Fresh chopped cilantro isn’t just for color—it adds a wonderful herbal brightness that cuts through the richness of the coconut sauce. Don’t skip the lime wedges on the side; a quick squeeze of lime juice right onto your pasta before each bite brings everything alive with lively citrus notes.
Side Dishes
This Jamaican Shrimp Pasta Recipe pairs beautifully with a crisp green salad or steamed vegetables like asparagus or broccoli to add freshness and crunch. For something heartier, a side of warm crusty bread is perfect to soak up the luscious sauce. If you want to keep the Caribbean vibe strong, consider a sweet mango salsa or grilled plantains alongside.
Creative Ways to Present
For a striking presentation, twirl the pasta into neat nests on each plate, then top with shrimp and sauce, finishing with a sprinkle of cilantro and a lime wedge on the side. You can also serve this in shallow bowls to showcase the vibrant colors and textures. For a casual party, serve it family-style in a large skillet, encouraging everyone to dig in and enjoy the feast together.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers into an airtight container and refrigerate them. The flavors actually deepen overnight, making this pasta taste even better the next day. It will keep well for up to 3 days, giving you a quick and delicious lunch or dinner option.
Freezing
While shrimp pasta generally tastes best fresh, you can freeze leftovers if needed. To prevent texture changes, freeze the shrimp and sauce separately from the pasta in airtight containers or heavy-duty freezer bags. Consume within 1 month for the best quality and thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftover Jamaican Shrimp Pasta Recipe gently on the stove over low heat to keep the shrimp tender and the sauce creamy. Add a splash of water or coconut milk if the sauce has thickened too much. Avoid microwaving if possible, but if you must, do so in short bursts and stir frequently.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely before cooking so they cook evenly and don’t release excess water that could dilute the sauce.
Is this dish very spicy?
The jerk seasoning brings some heat, but it’s balanced by creamy coconut milk and lime juice. If you prefer milder flavors, reduce the amount of jerk seasoning or choose a mild variety.
What kind of pasta works best?
Fettuccine or linguine are ideal because their flat, wide shapes catch the sauce beautifully, but feel free to use spaghetti or another pasta you love.
Can I make this recipe vegetarian?
You can! Substitute the shrimp with firm tofu or hearty vegetables like mushrooms or eggplant and keep the same flavorful sauce for a delightful meat-free alternative.
How do I make my sauce thicker?
Allow the sauce to simmer a bit longer to reduce naturally, or stir in a small amount of cornstarch slurry if you want a quicker thickening method.
Final Thoughts
This Jamaican Shrimp Pasta Recipe is a warm hug on a plate, bringing together unexpected flavors that work so harmoniously. It’s quick to make, packed with personality, and a guaranteed crowd-pleaser any day of the week. I can’t wait for you to try it and make it your own little Caribbean escape at home!
Print
Jamaican Shrimp Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Description
This vibrant Jamaican Shrimp Pasta combines tender shrimp seasoned with traditional Jamaican jerk spices, creamy coconut milk, and fresh lime juice, tossed with perfectly cooked fettuccine or linguine. The sautéed onions, garlic, and bell peppers add a sweet and aromatic base, while fresh cilantro and lime wedges make the dish bright and appealing. Ready in just 30 minutes, this dish offers a delightful fusion of Caribbean flavors with comforting Italian pasta.
Ingredients
For the Pasta:
- 8 ounces fettuccine or linguine pasta
- 1 tablespoon olive oil
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 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
- 1/4 cup fresh cilantro, chopped (for garnish)
- 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 the package instructions, typically 8-10 minutes, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant. Stir in the minced garlic and diced bell pepper, cooking for an additional 2-3 minutes until the peppers start to soften.
- 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 cooked through.
- Make the Sauce: Pour the canned coconut milk and fresh lime juice into the skillet with the shrimp and vegetables. Stir to combine all ingredients. Allow the sauce to simmer gently for 3-5 minutes to meld the flavors and slightly thicken.
- Toss the Pasta: Add the cooked pasta to the skillet with the shrimp sauce. If the sauce is too thick, gradually add the reserved pasta water to reach the desired consistency. Toss everything together to coat the pasta evenly with the sauce.
- Garnish and Serve: Remove from heat. Sprinkle chopped fresh cilantro over the pasta and shrimp. Serve immediately with lime wedges on the side for squeezing over the dish to add a zesty freshness.
Notes
- Jerk seasoning can vary in heat; adjust quantity according to taste preference.
- For a spicier dish, add some chopped Scotch bonnet pepper or a dash of hot sauce.
- Use gluten-free pasta if needed to make this dish gluten-free.
- Reserve pasta water helps to loosen the sauce and bind it nicely to the pasta.
- Fresh cilantro can be substituted with parsley if preferred.
