Jamaican Shrimp Creamy Pasta

This Creamy Jamaican Shrimp Pasta was born on a busy weeknight when I craved something bold yet comforting. Succulent shrimp mingle with colorful peppers in a luscious coconut milk sauce kissed with jerk seasoning. It is a quick dinner that brings the vibrant spirit of the Caribbean right to the table.

My family went wild the first time I made this and now it is a regular request. I just love how it feels a little indulgent but is still speedy and simple.

Ingredients

• Fettuccine or linguine pasta These strands soak up all the creamy sauce Look for bronze cut pasta for extra sauce cling
• Large shrimp peeled and deveined Select shrimp that are firm with a slight sheen for best texture
• Olive oil Adds mellow flavor and helps the shrimp and vegetables sauté evenly Choose extra virgin for richer depth
• Onion and garlic These aromatic staples build the flavor base Look for firm onions and fat firm cloves of garlic
• Bell pepper Adds color crunch and sweetness Red or yellow bring the brightest flavor
• Coconut milk Provides the silky creamy Jamaican character Shake the can well and check that it is full fat for richest results
• Jamaican jerk seasoning The signature spice blend of thyme allspice and heat Look for a seasoning mix with minimal fillers and bold aroma
• Fresh lime juice Lifts and brightens each bite Use juiced limes instead of bottled for fresher flavor
• Salt and pepper Lets you balance and pop flavor Test for seasoning at the end
• Fresh cilantro For herbal brightness in the finish Pick vibrant greens with no wilt
• Lime wedges For serving and extra zing Slice right before serving

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil Add your pasta and cook until it is al dente This usually takes eight to ten minutes Be sure to reserve a cup of pasta water before draining as you may need it to loosen up the sauce

Sauté Aromatics:

Heat olive oil in a large skillet over medium heat Add the finely chopped onion and cook for three to four minutes until soft and fragrant Stir in the minced garlic and diced bell pepper Go slow to let the flavors meld and cook another two to three minutes until slightly softened

Cook the Shrimp:

Increase the heat to medium high Scatter the shrimp in the skillet Season generously with salt pepper and plenty of jerk seasoning Cook the shrimp for three to four minutes turning as needed to get both sides pink and just curled

Make the Sauce:

Pour in the coconut milk and drizzle the lime juice all over the pan Stir everything gently to combine Let the sauce simmer for three to five minutes so flavors meld Taste and add a small splash of the reserved pasta water if the sauce gets too thick

Combine:

Add the cooked drained pasta straight to the skillet Toss gently until noodles are coated in the glossy creamy sauce Add a splash or two of pasta water if you want it looser Taste and season if needed

Serve:

Pile the pasta onto plates and sprinkle with fresh chopped cilantro Tuck in some lime wedges on the side so everyone can add an extra burst of freshness at the table

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This is one of the first Caribbean pasta dishes I made for my family and the way the coconut milk hugs the noodles still amazes me every time No one can resist the saucy shrimp especially when I add an extra squeeze of lime at the end It always feels like a mini escape even on a Monday

Storage Tips

Leftovers can be kept in the refrigerator for up to two days Make sure to store in a tightly sealed container Reheat gently with a splash of water or coconut milk to loosen the sauce but do not overcook the shrimp

Ingredient Substitutions

If you are out of shrimp try sliced chicken breast or tofu for a tasty swap You can use penne or spaghetti if you are missing fettuccine Adjust the level of jerk seasoning for more or less heat Squeeze in fresh lemon if limes are unavailable

Serving Suggestions

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This pasta makes a perfect one bowl meal For a larger spread serve with a crisp green salad to cut the richness and some warm garlic bread for soaking up extra sauce Sometimes I scatter a handful of cherry tomatoes right before serving for a burst of color and tang

Cultural and Historical Context

Jerk seasoning is a beloved Jamaican blend of spices and herbs used to flavor everything from pork to seafood The use of coconut milk in the sauce gives a nod to classic Caribbean cooking techniques which often balance heat with creamy coconut for a signature sweet savory kick This dish celebrates both tradition and comfort in every bite

Frequently Asked Questions

→ How spicy is jerk seasoning in this dish?

Jerk seasoning adds a noticeable kick, but you can adjust the quantity for milder or bolder heat to suit your taste.

→ Can I substitute the shrimp with another protein?

Chicken or tofu work well as alternatives; just adjust the cooking time to ensure thorough cooking.

→ What pasta shapes pair best with the creamy coconut sauce?

Fettuccine and linguine are ideal, but penne or spaghetti can also hold the sauce nicely.

→ Will coconut milk curdle in the sauce?

No, coconut milk holds up well when simmered gently and ensures a creamy, smooth texture.

→ How can I make the dish even creamier?

Add a spoonful of cream cheese or mascarpone for extra richness and a silky finish.