Ever notice how jerk spices in the skillet make the house smell like summer evenings and Bob Marley on the radio? That’s Jamaican Shrimp Pasta—a spicy, creamy swirl that’s blown up on TikTok and Pinterest. Big flavor, done in 30 mins, beginner-friendly, and oh yes… it sizzles.
It’s a creamy seafood pasta with attitude. Picture plump shrimp, bell peppers, and a kick of jerk—with stuff you already have on hand. Like mom’s Alfredo, but with an island slant. Full details in the blog!
We learned spice overseas, watching my mom grind fresh herbs with her worn wooden pestle. This one’s rooted in memory and made to fit weeknights. No fancy machines. Just a big skillet, a bold twist, and one secret I tested ’til it sang.
Why You’ll Love This Recipe
If you’ve ever wished for a dinner that tastes like a vacation, this Jamaican Shrimp Pasta is it. Think creamy, spicy jerk seasoning infused into twirlable fettuccine, with plump, juicy shrimp stealing the spotlight. It’s hearty enough for cozy nights in but fancy enough for a little wow-factor when you’ve got guests. The best part? It’s on the table in about 30 minutes, making it perfect for weeknights when you want something comforting but exciting.
Ingredients Breakdown
Jerk Seasoning: The star of the dish, pulling in classic Caribbean flavors like allspice, thyme, and a hint of heat. You can adjust the amount for your spice tolerance.
Shrimp: Sweet and tender, shrimp cooks quickly and pairs beautifully with the boldness of jerk spices. Prefer chicken? It’s an easy swap for budget-friendly flexibility.
Coconut Milk: This turns your sauce into silky, tropical magic. If you don’t have coconut milk, heavy cream will do in a pinch, but you’ll lose a bit of that island vibe.
Pro Tip: Use red or yellow bell pepper for a pop of color and natural sweetness, balancing the heat of the seasoning.
Ingredient Substitutions
| Ingredient | Swap Option |
|---|---|
| Shrimp | Chicken or tofu |
| Coconut Milk | Heavy cream |
| Jerk Seasoning | Taco or Cajun seasoning (adjust heat levels) |
How to Make It Step-by-Step
Step 1: Start with your shrimp. Pat them dry and toss with half the jerk seasoning for a bold flavor base. Heat olive oil in a large skillet and cook the shrimp for 2-3 minutes per side until they’re pink and slightly curled. Set them aside—they deserve their own moment later!
Step 2: In the same skillet, sauté your chopped onion, minced garlic, and diced bell pepper. Let this trio mingle for 3–4 minutes until softened and fragrant. Stir in the remaining jerk seasoning for a quick spice infusion.
Step 3: Pour in the coconut milk, scraping up any flavorful bits stuck to the pan. Add a squeeze of fresh lime juice and let the sauce simmer gently for 5 minutes. Finally, toss in your cooked pasta and shrimp, stirring to coat everything in that creamy, spicy goodness.
Cooking Times Chart
| Step | Time |
|---|---|
| Cook Shrimp | 5 minutes |
| Sauté Veggies | 3–4 minutes |
| Simmer Sauce | 5 minutes |
| Total Prep + Cook | 30 minutes |
Troubleshooting & Cooking Tips
Too Spicy? Add a splash of coconut milk or a dollop of plain yogurt to mellow out the heat.
Sauce Too Thin? Let it simmer a bit longer to thicken naturally. Avoid over-simmering, as the coconut milk may separate.
Rubbery Shrimp? Shrimp cook fast, so only sauté them until they turn pink and start to curl. Overcooked shrimp become tough, so keep a close eye!
Serving Suggestions & Storage
Pair this Jamaican Shrimp Pasta with warm, crusty bread to soak up every drop of creamy sauce. A simple green salad with a citrusy vinaigrette also balances the spice beautifully.
Leftovers: Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.
Expert Insight: The Appeal of Jamaican Shrimp Pasta
Jamaican Shrimp Pasta masterfully blends the bold, spicy flavors of Caribbean cuisine with the creamy comfort of pasta, creating a balanced dish that excites the palate. The key is in layering spices and incorporating fresh shrimp, ensuring each bite offers vibrant taste without overpowering the creamy sauce.
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A Quick Kitchen Memory
Every time I make Jamaican Shrimp Pasta, I’m reminded of the first time I nervously blended all those bold flavors. Somehow, the creamy sauce and spicy shrimp became everyone’s favorite, turning a simple dinner into a warm, laughter-filled night. It’s definitely a dish that brings people together.
FAQs ( Jamaican Shrimp Pasta: A Creamy Delight )
How do I make Jamaican Shrimp Pasta creamy?
To get that signature creamy texture in Jamaican Shrimp Pasta, use heavy cream or coconut milk as the base of your sauce. Slowly simmer the cream with garlic, peppers, and spices before adding cooked shrimp and pasta. This way, the flavors meld beautifully, creating a silky, luscious sauce that coats every bite.
Can I use frozen shrimp for Jamaican Shrimp Pasta?
Absolutely! Frozen shrimp work wonderfully for Jamaican Shrimp Pasta as long as you properly thaw them before cooking. Thaw the shrimp in the refrigerator overnight or under cold running water for a quick fix. Using frozen shrimp makes this creamy delight quick and convenient without sacrificing flavor.
What pasta is best for Jamaican Shrimp Pasta?
Fettuccine or linguine are your best bets for Jamaican Shrimp Pasta because their flat, wide noodles hold onto that creamy sauce perfectly. However, feel free to use spaghetti or penne if that’s what you have on hand. The key is choosing a pasta that can grab all the delicious sauce and flavors effectively.
Is Jamaican Shrimp Pasta spicy?
Jamaican Shrimp Pasta can have a mild to medium spicy kick depending on how much Scotch bonnet pepper or other spices you add. If you prefer a gentler heat, reduce or exclude the hotter peppers, and balance with sweet bell peppers instead. This flexibility means everyone can enjoy the creamy delight without fire-breathing side effects!
How can I make Jamaican Shrimp Pasta quickly?
For a speedy Jamaican Shrimp Pasta, use pre-cooked shrimp and quick-cooking pasta like angel hair or thin spaghetti. Keep your sauce simple by using pre-minced garlic and bottled seasoning blends to save chopping time. This way, you can enjoy your creamy delight in under 30 minutes any busy weeknight!
Wrapping Up Your Jamaican Shrimp Pasta Adventure
You’ll love how this Jamaican Shrimp Pasta comes together in just 30 minutes—spicy, creamy, and full of that island flair. Perfect for weeknights when you crave bold flavors without the fuss. The shrimp stay tender, the sauce silky, and your kitchen smells like a warm Caribbean breeze.
Feel free to swap shrimp for chicken or tofu, add a splash more coconut milk to mellow the heat, or toss in extra bell peppers for a sweet crunch. Store leftovers airtight in the fridge and reheat gently for a quick, cozy second round. A little bread or salad on the side turns this into a full family-favorite meal.
Give it a try and let me know—did this recipe bring a bit of sunshine to your table? Share your photos or any tweaks you loved. Cooking is all about joy and sharing—so pass it on and make some delicious memories with those you love.
PrintJamaican Shrimp Pasta
A spicy and flavor-packed Jamaican shrimp pasta combining succulent shrimp with rich coconut milk and bold jerk seasoning, perfect for a vibrant Caribbean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Sautéed
- Cuisine: Caribbean
- Diet: Pescatarian
Ingredients
- 8 ounces fettuccine or linguine pasta
- 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
- 1 can 14 ounces coconut milk
- 1 tablespoon Jamaican jerk seasoning
- 1 tablespoon fresh lime juice
Instructions
- Cook the pasta according to package instructions until al dente and drain.
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic and sauté until fragrant and translucent.
- Add bell pepper and cook until slightly softened.
- Stir in the shrimp and cook until pink and opaque.
- Pour in the coconut milk and add Jamaican jerk seasoning, stirring to combine.
- Simmer the sauce for 5 minutes until slightly thickened.
- Add the cooked pasta to the skillet and toss to coat evenly.
- Finish with fresh lime juice, adjust seasoning with salt and pepper if needed, and serve hot.
Notes
- Use fresh lime juice for the best flavor
- Adjust jerk seasoning to your preferred spice level
- Serve with chopped cilantro or green onions if desired
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 250mg
