Jamaican shrimp pasta delight

This Jamaican shrimp pasta blends creamy coconut milk with spicy jerk seasoning for a lively weeknight dinner that feels both comforting and exotic. It comes together quickly and uses familiar ingredients that you might already have on hand making it a perfect choice when you want something flavorful without fuss.

I put this together after craving something tropical and spicy on a chilly night and now it is a regular pick for when I want a quick escape in a bowl.

Ingredients

• 8 ounces fettuccine or linguine pasta: choose high quality dry pasta for the best texture
• 1 pound large shrimp peeled and deveined: ensure they are fresh or properly thawed for the best flavor and texture
• 1 tablespoon olive oil: adds a subtle richness and helps cook the aromatics
• 1 medium onion finely chopped: provides a sweet foundation for the sauce
• 2 cloves garlic minced: delivers pungent warmth that brightens the dish
• 1 bell pepper diced red or yellow: offers crunch and sweetness best when fresh and firm
• 1 can 14 ounces coconut milk: gives the sauce creamy tropical undertones pick a full-fat variety for richness
• 1 tablespoon Jamaican jerk seasoning: the star flavor component pick your favorite brand or homemade blend for customizable heat and spice
• 1 tablespoon fresh lime juice: adds brightness balancing richness with acidity
• Salt and pepper to taste: essential for seasoning to pull all the flavors together
• Quarter cup fresh cilantro chopped for garnish: fresh cilantro adds a burst of herbaceous freshness
• Lime wedges for serving: provide extra zing at the table

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 to 10 minutes. Reserve one cup of pasta water then drain. This starchy water will help loosen the sauce later if needed.

Sauté Aromatics:

In a large skillet heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent this builds the flavor base. Stir in minced garlic and diced bell pepper cooking for another 2 to 3 minutes until softened and fragrant.

Cook the Shrimp:

Increase heat to medium high and add shrimp to the skillet. Season with salt pepper and jerk seasoning. Cook for 3 to 4 minutes until shrimp turn pink and are cooked through being careful not to overcook to keep them tender.

Make the Sauce:

Pour in the coconut milk and fresh lime juice stirring to combine everything. Let the mixture simmer gently for 3 to 5 minutes allowing the flavors to meld and the sauce to thicken slightly. If the sauce feels too thick add reserved pasta water little by little to reach your desired consistency.

Combine:

Add the drained pasta to the skillet tossing everything to coat the noodles evenly with the creamy spicy sauce. Taste and adjust seasoning adding more salt pepper or lime juice if needed.

Serve:

Serve the pasta warm garnished with chopped cilantro and lime wedges on the side for squeezing over the top adding fresh brightness right at the table.

The jerk seasoning really steals the show giving the dish a smoky spicy complexity that transports me back to a lively Caribbean market I once visited. Using fresh lime juice is a simple touch that lifts everything making this recipe feel fresh and balanced every time.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. The shrimp will stay tender but it is best eaten fresh. Reheat gently on the stovetop adding a splash of water or coconut milk to bring back creaminess. Avoid the microwave which can make the shrimp tough.

Ingredient Swaps

Swap out the shrimp for cooked chicken breast or firm tofu for a different protein option. Use heavy cream or almond milk instead of coconut milk for a milder sauce. If you do not have jerk seasoning mix smoked paprika garlic powder thyme cinnamon and cayenne pepper for a quick homemade blend.

Serving Ideas

Serve this pasta alongside a simple green salad or steamed vegetables to lighten the meal. Garnish with extra cilantro and lime wedges for guests to customize. A chilled glass of white wine or coconut water pairs beautifully with the spices and creaminess.

This recipe brings a vibrant taste of Jamaica right into your kitchen and is sure to become a fast favorite for seafood lovers and spice seekers alike.

Frequently Asked Recipe Questions

→ What type of pasta works best for this dish?

Fettuccine or linguine are ideal as they hold the creamy sauce well without overpowering the shrimp.

→ Can I use frozen shrimp for this dish?

Yes, thaw frozen shrimp completely and pat dry before cooking to achieve the best texture and flavor.

→ How spicy is the jerk seasoning used here?

Jerk seasoning typically offers a warm, aromatic heat balanced with spices like allspice and herbs, which can be mild to moderately spicy depending on the blend.

→ Is coconut milk essential in the sauce?

Coconut milk adds a creamy, slightly sweet base that complements the spices and shrimp, though light cream could be an alternative.

→ How do I prevent the pasta from drying out?

Saving some pasta water and adding it to the sauce helps maintain moisture and creates a silky texture.

→ What garnishes enhance the flavors best?

Fresh cilantro and lime wedges add brightness and a fresh finish that balances the dish’s spice and creaminess.