Creamy Jamaican Shrimp Pasta

This creamy Jamaican shrimp pasta has become my go-to recipe when I want to bring Caribbean flavors to my dinner table without spending hours in the kitchen. The combination of succulent shrimp and spicy jerk seasoning in a velvety coconut sauce creates a restaurant-worthy dish that always impresses.

I first made this dish after returning from a vacation in Montego Bay and was determined to recreate those vibrant island flavors at home. My family was so impressed they now request it whenever we need a quick mental vacation from everyday life.

Ingredients

• 8 ounces fettuccine or linguine: Perfect for holding the creamy sauce
• 1 pound large shrimp: Peeled and deveined; choose fresh rather than frozen when possible for best texture
• 1 tablespoon olive oil: Use a good quality oil for best flavor
• 1 medium onion: Finely chopped; provides the aromatic base for the sauce
• 2 cloves garlic: Minced; fresh garlic is essential for authentic flavor
• 1 bell pepper: Diced; red or yellow adds sweetness and vibrant color
• 1 can coconut milk: Full fat; provides the richest creamiest texture
• 1 tablespoon Jamaican jerk seasoning: The star ingredient that gives authentic Caribbean flavor
• 1 tablespoon fresh lime juice: Brightens all the flavors
• Salt and pepper to taste: For seasoning balance
• 1/4 cup fresh cilantro: Chopped for garnish; adds freshness at the end
• Lime wedges: For serving; offers diners extra citrus brightness if desired

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions until perfectly al dente usually 8 to 10 minutes. Before draining reserve a cup of the starchy pasta water which helps thicken and bind the sauce. Drain pasta but do not rinse as the starch helps the sauce adhere better.

Sauté Aromatics:

Heat olive oil in a large skillet over medium heat until it shimmers. Add chopped onion and sauté for 3 to 4 minutes stirring occasionally until they become translucent and slightly golden. Add minced garlic and diced bell pepper cooking for another 2 to 3 minutes until peppers begin to soften. The aromatics should be fragrant but not browned which would create bitter notes.

Cook the Shrimp:

Increase the heat to medium high which helps achieve a slight sear on the shrimp. Add the shrimp to the skillet in a single layer if possible. Season directly with salt pepper and the Jamaican jerk seasoning. Cook for 3 to 4 minutes turning once halfway through until shrimp turn from gray to a beautiful pink color and curl into a C shape. Be careful not to overcook as shrimp can quickly become rubbery.

Make the Sauce:

Pour in the coconut milk and fresh lime juice stirring to combine all ingredients. Allow the mixture to gently simmer for 3 to 5 minutes which allows the flavors to meld together and the sauce to slightly thicken. If the sauce seems too thick gradually add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. The starch in the pasta water helps create a silky texture.

Combine:

Add the drained pasta directly to the skillet with the sauce tossing gently but thoroughly to ensure every strand is coated in the creamy jerk seasoned sauce. Allow the pasta to simmer in the sauce for about a minute which helps it absorb the flavors. Taste and adjust seasoning as needed adding more jerk seasoning salt or pepper according to your preference.

Serve:

Transfer to warmed serving plates or a large pasta bowl. Garnish generously with fresh chopped cilantro which adds brightness and color. Serve immediately with lime wedges on the side allowing everyone to add an extra burst of citrus if desired. The contrast of the creamy sauce with the fresh lime is absolutely divine.

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The Jamaican jerk seasoning is truly what makes this dish special. I discovered through much experimentation that adding it directly to the shrimp rather than just the sauce creates much more depth of flavor. My Caribbean neighbor actually tasted it and said it reminded her of home which was the ultimate compliment.

Balancing Heat Levels

Jamaican jerk seasoning can vary dramatically in spiciness between brands. If cooking for those sensitive to heat start with half the amount and taste before adding more. For heat lovers add a diced scotch bonnet or habanero pepper when sautéing the aromatics for authentic Jamaican fire. Remember you can always add more heat but you cannot take it away. I personally keep two different jerk seasonings in my pantry mild for family dinners and extra hot for when my spice loving friends visit.

Make It Your Own

This recipe welcomes personalization. For a heartier version add sliced chicken breast alongside the shrimp. Vegetarians can skip the shrimp entirely and double up on colorful vegetables like zucchini sweet corn or diced sweet potatoes. For a lower carb option replace half or all of the pasta with spiralized zucchini or spaghetti squash. The sauce works beautifully with any base you choose. Some of my family members even prefer serving it over rice which soaks up the creamy sauce wonderfully.

The Perfect Pairing

Complete your Jamaican feast with complementary sides. A simple green salad with a citrus vinaigrette cuts through the richness of the pasta. Fried plantains offer a traditional sweet counterpoint to the spicy main dish. For beverages try a tropical rum punch tropical fruit juice or even a crisp lager beer which pairs beautifully with the spicy notes in the dish. When I host dinner parties I serve this with homemade coconut rice and a mango salsa which always gets rave reviews.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Fettuccine or linguine are ideal, but you can also use spaghetti or even penne for a different texture.

→ Can I substitute the coconut milk?

Yes, you can replace coconut milk with heavy cream or half-and-half, but the flavor will differ slightly.

→ How do I make this dish spicier?

Add extra jerk seasoning or include chopped Scotch bonnet peppers for more heat.

→ Can I use pre-cooked shrimp?

Yes, but reduce the cooking time to avoid overcooking the shrimp. Add them to the skillet just before tossing with the sauce.

→ What vegetables can I add to this dish?

Spinach, cherry tomatoes, or even zucchini are great additions for extra color and nutrients.

→ Can I make this dish dairy-free?

Absolutely! Ensure the other ingredients are dairy-free and stick with coconut milk as the base for the sauce.