Why You’ll Love This Recipe

This dish is a true fusion of flavors, bringing together the tropical, aromatic spices of Jamaica with the comfort and indulgence of creamy pasta. The jerk seasoning gives the shrimp a smoky heat, while the coconut milk adds richness and sweetness. It’s a perfect combination of savory, spicy, and creamy in every bite. This recipe is quick and easy to make, making it ideal for a weeknight dinner or a special meal when you want to impress your guests.

Ingredients

For the shrimp:

  • 1 lb large shrimp, peeled and deveined

  • 2 tablespoons jerk seasoning (store-bought or homemade)

  • 1 tablespoon olive oil

  • 1 tablespoon butter

For the pasta:

  • 8 oz fettuccine or your favorite pasta

  • Salt, for pasta water

For the creamy sauce:

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1/2 cup coconut milk

  • 1/2 cup heavy cream

  • 1/2 teaspoon smoked paprika (optional, for extra smoky flavor)

  • Salt and pepper, to taste

  • 1/4 cup grated Parmesan cheese (optional, for added richness)

  • Fresh cilantro or parsley, chopped (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

  2. Prepare the shrimp: In a bowl, toss the shrimp with the jerk seasoning until they are evenly coated.

  3. Cook the shrimp: Heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

  4. Make the creamy sauce: In the same skillet, add 1 tablespoon of olive oil. Sauté the garlic and onion over medium heat for 2-3 minutes until softened and fragrant. Add the coconut milk, heavy cream, smoked paprika (if using), and a pinch of salt and pepper. Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

  5. Combine the pasta and shrimp: Add the cooked pasta to the skillet with the sauce. Toss the pasta in the creamy sauce, adding some of the reserved pasta water if needed to thin out the sauce. Stir in the cooked shrimp, making sure everything is well combined and heated through.

  6. Serve: Garnish with freshly chopped cilantro or parsley and a sprinkle of grated Parmesan cheese (if desired). Serve immediately.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 20 minutes

  • Total Time: 30 minutes

Variations

  • Spicy option: Add a chopped Scotch bonnet pepper (or any hot pepper) for an extra spicy kick.

  • Vegetarian version: Replace the shrimp with grilled or sautéed vegetables like zucchini, bell peppers, and mushrooms for a vegetarian option.

  • Add a twist of lime: Squeeze some fresh lime juice over the pasta just before serving for an added burst of freshness.

  • Use a different protein: If you prefer chicken, use boneless, skinless chicken breasts or thighs instead of shrimp. Just cook the chicken until fully cooked and slice it before adding it to the sauce.

Storage/Reheating

Store leftover creamy Jamaican shrimp pasta in an airtight container in the refrigerator for up to 2-3 days. To reheat, warm the pasta in the microwave or on the stovetop with a splash of coconut milk or cream to restore its creamy texture.

FAQs

1. Can I make this dish ahead of time?

While this dish is best enjoyed fresh, you can prepare the pasta and shrimp separately ahead of time. Then, combine them with the creamy sauce when you’re ready to serve.

2. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work just fine. Be sure to thaw the shrimp completely and pat them dry before seasoning and cooking them to ensure the best texture.

3. What can I use if I don’t have jerk seasoning?

You can make your own jerk seasoning by mixing ingredients like allspice, thyme, garlic powder, onion powder, cayenne pepper, and cinnamon. Adjust the quantities to taste.

4. Can I make this dish dairy-free?

Yes! You can make this dish dairy-free by using coconut cream or a non-dairy alternative for the heavy cream, and skipping the Parmesan cheese. The coconut milk will still give the dish a rich, creamy texture.

5. Can I use a different type of pasta?

Yes, you can use any type of pasta you like. Penne, spaghetti, or linguine would all work well in this dish.

6. How do I make the sauce thicker?

If the sauce is too thin, you can simmer it for a few more minutes to reduce it. Alternatively, you can add a tablespoon of cornstarch mixed with water to help thicken the sauce.

Conclusion

Creamy Jamaican Shrimp Pasta is a flavorful, comforting dish that combines the best of Caribbean flavors with creamy pasta indulgence. The succulent shrimp, spicy jerk seasoning, and creamy coconut sauce make for a perfect balance of flavors that will leave you coming back for more. This dish is quick to prepare and perfect for weeknight dinners or impressing guests at a special dinner party. Serve it with a side salad or some crusty bread, and you’ve got a complete meal that’s sure to please!


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Creamy Jamaican Shrimp Pasta

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Creamy Jamaican Shrimp Pasta is a rich and flavorful dish that combines succulent shrimp with a creamy, spicy sauce infused with the bold flavors of Jamaican seasoning. This dish is perfect for anyone looking for a tropical twist on classic pasta, with a perfect balance of heat, creaminess, and spice.

  • Author: Catherine
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean, Jamaican

Ingredients

  • 8 oz pasta (linguine, spaghetti, or your preferred pasta)
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1 teaspoon Jamaican jerk seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 cup heavy cream
  • 1/2 cup chicken broth (or seafood broth)
  • 1 tablespoon fresh lime juice
  • Salt and pepper, to taste
  • 1/4 cup chopped green onions (for garnish)
  • 1/4 cup fresh cilantro (optional, for garnish)

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
  2. Cook the shrimp: In a large skillet, heat olive oil and butter over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
  3. Prepare the sauce: In the same skillet, add the garlic and sauté for 1 minute until fragrant. Stir in the jerk seasoning, paprika, thyme, and cayenne pepper (if using), and cook for 1 minute to bloom the spices.
  4. Make the creamy sauce: Add the heavy cream and chicken broth to the skillet, stirring to combine. Bring the sauce to a simmer and cook for 3-4 minutes, allowing it to thicken slightly. Stir in the lime juice, salt, and pepper to taste.
  5. Combine the pasta: Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy sauce. Add the cooked shrimp back into the skillet and toss everything together until evenly combined.
  6. Serve: Garnish with chopped green onions and fresh cilantro (if using). Serve immediately and enjoy your creamy Jamaican shrimp pasta!

Notes

If you like it spicier, feel free to add more cayenne pepper or even chopped fresh chili peppers to the sauce.For a lighter version, you can substitute the heavy cream with coconut milk to give it a tropical flair.You can also add vegetables like bell peppers or spinach for added flavor and color.If you prefer to use frozen shrimp, make sure to thaw them completely before cooking.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 450
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 9g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 28g
  • Cholesterol: 210mg

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