Jamaican Shrimp Pasta: A Creamy Delight
This creamy, spicy pasta blends bold Jamaican jerk flavors with smooth coconut milk and tender shrimp. A tropical comfort dish that’s quick, flavorful, and deeply satisfying.
Equipment
- Large Pot
- Skillet
Ingredients
Main Ingredients
- 1 lb large shrimp peeled and deveined
- 8 oz fettuccine or linguine
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper red or yellow, diced
- 14 oz coconut milk full-fat
- 1 tbsp Jamaican jerk seasoning
- 1 tbsp fresh lime juice
- salt and pepper to taste
- 1/4 cup fresh cilantro chopped
- lime wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium. Sauté onion until translucent, then add garlic and bell pepper. Cook until softened.
- Increase heat slightly, add shrimp. Season with jerk spice, salt, and pepper. Cook until shrimp are pink and just cooked through.
- Add coconut milk and lime juice. Simmer for 3–5 minutes to blend flavors. Add pasta water if sauce is too thick.
- Add cooked pasta to skillet. Toss to coat in sauce. Taste and adjust seasoning.
- Garnish with chopped cilantro and serve hot with lime wedges.
Notes
Use full-fat coconut milk for the best creamy texture. Adjust jerk seasoning to your spice tolerance. Don’t overcook the shrimp — they only need a few minutes.
Nutrition
Calories: 620kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 25gCholesterol: 190mgSodium: 620mgPotassium: 540mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 45mgCalcium: 90mgIron: 4.5mg
Tried this recipe?Let us know how it was!