Jamaican Shrimp Pasta: A Creamy Delight Recipe
Jamaican Shrimp Pasta is a creamy and flavorful dish combining tender shrimp, coconut milk, and vibrant jerk seasoning with perfectly cooked fettuccine or linguine. This Caribbean-inspired pasta delivers a delightful blend of spicy, tangy, and creamy elements, enhanced with fresh lime juice and cilantro garnish, making it a perfect weeknight dinner or a special occasion meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Caribbean
- Diet: Halal
Ingredients
Scale
Pasta
- 8 ounces fettuccine or linguine pasta
Shrimp and Aromatics
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or yellow)
Sauce & Seasoning
- 1 can (14 ounces) coconut milk
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
- Salt and pepper, to taste
Garnishes
- ¼ cup fresh cilantro, chopped
- 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 package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant and softened.
- Cook the Shrimp: Increase the heat to medium-high and add the peeled and deveined shrimp to the skillet. Season with salt, pepper, and Jamaican jerk seasoning. Cook the shrimp for 3-4 minutes until they turn pink and are cooked through, stirring occasionally.
- Make the Sauce: Pour in the coconut milk and fresh lime juice, stirring to combine all ingredients. Let the mixture simmer gently for 3-5 minutes to allow the flavors to meld. If the sauce becomes too thick, add the reserved pasta water gradually to reach desired consistency.
- Combine: Add the drained pasta to the skillet with the creamy sauce and shrimp. Toss everything gently to coat the pasta evenly in the sauce. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Serve the Jamaican Shrimp Pasta hot, garnished generously with chopped fresh cilantro and lime wedges on the side to add a fresh, tangy burst of flavor.
Notes
- You can substitute linguine with fettuccine or any long pasta of your choice.
- For a spicier kick, add extra jerk seasoning or a pinch of cayenne pepper.
- If coconut milk is not available, full-fat canned evaporated milk can be used for a creamy texture but will alter the flavor.
- Make sure not to overcook the shrimp to keep them tender and juicy.
- Reserved pasta water helps loosen the sauce without watering down the flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 390 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 185 mg
Keywords: Jamaican shrimp pasta, creamy shrimp pasta, coconut milk pasta, jerk seasoning pasta, Caribbean pasta recipe, spicy shrimp pasta
