Jamaican Shrimp Creamy Pasta

This dreamy Jamaican shrimp creamy pasta is pure comfort food with a tropical twist bold jerk spice meets luscious coconut sauce and shrimp with just the right bite. On busy nights or when I want to impress friends this is a dish I come back to over and over.

The first time I made this pasta I was blown away by how the jerk seasoning and coconut milk played so well with the shrimp it instantly became my go to for when I want warming flavors and a little vacation on a plate

Ingredients

• Fettuccine or linguine: choose sturdy noodles to soak up the sauce cook just to al dente
• Large shrimp: peeled and deveined the fresher the better I look for almost translucent flesh and a mild briny smell
• Medium onion: adds mellow sweetness chop finely so it dissolves into the sauce
• Garlic: brings depth and flavor mince fresh for the best aroma
• Red or yellow bell pepper: picks up some sweetness and crunch go for glossy firm peppers with no wrinkles
• Coconut milk: the base of the creamy sauce always shake the can so the cream and liquid blend well
• Jamaican jerk seasoning: gives classic Caribbean heat and warmth buy blends with no artificial additives or extra salt
• Fresh lime juice: brightens the whole dish squeeze just before adding for pop
• Salt: enhances all the flavors use sea salt for a clean taste
• Black pepper: adds earthy heat grind fresh for boldness
• Fresh cilantro for garnish: sharp and citrusy flavor only use leaves and chop right before sprinkling
• Lime wedges for serving: makes each bite customizable I use super juicy ones for best flavor
• Olive oil for sautéing: choose extra virgin for fruity notes and aroma

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a full boil and stir in your pasta Cook for eight to ten minutes just until al dente meaning the noodles are cooked but still have a slight bite Scoop out about a cup of pasta water before draining for later mixing

Sauté the Aromatics:

Pour olive oil into a large skillet and warm over medium heat Add your finely chopped onion and sweat it gently for three to four minutes until translucent not browned Next add minced garlic and diced bell pepper stirring constantly for another two to three minutes until fragrant and softened

Cook the Shrimp:

Raise the heat to medium high Layer in the shrimp sprinkle with salt black pepper and jerk seasoning Sauté shrimp while turning often so they cook evenly You want the shrimp to just turn pink and curl around the edges about three to four minutes to keep them juicy

Make the Sauce:

Pour coconut milk and a squeeze of fresh lime juice right into the skillet Stir everything together make sure you scrape up any bits from the pan Let this mixture gently simmer uncovered for three to five minutes so the flavors deepen If the sauce gets too thick add some reserved pasta water little by little to loosen it

Combine Pasta and Sauce:

Tip your drained pasta into the skillet Toss and turn with tongs to coat every strand in sauce If it looks dry add a splash of pasta water Taste and adjust seasoning so it is full and balanced

Garnish and Serve:

Divide the creamy pasta among plates Shower with lots of chopped cilantro and nestle a few lime wedges alongside for squeezing

Pin

Every time I cook with jerk seasoning I am transported back to a beach trip in Jamaica The smells in my kitchen always bring me right to that memory and my favorite part is watching my kids swipe the skillet for any last bits of creamy sauce

Storage tips

This pasta stores nicely in an airtight container in the fridge for two days Reheat with a splash of coconut milk on low heat to keep the sauce silky and the shrimp tender Freezing is not ideal as shrimp can turn rubbery and sauce may split

Ingredient substitutions

No coconut milk Swap with half heavy cream and half regular milk if you are not avoiding dairy For a vegetarian version replace shrimp with sliced mushrooms or cubes of firm tofu and boost the jerk seasoning for more punch

Serving suggestions

Serve with a fresh green salad or steamed veggies for a vibrant plate Garlic bread is a killer side for soaking up extra sauce For a party I sometimes serve this pasta family style and let everyone pile on extra cilantro or an extra hit of lime

Pin

Jamaican roots and inspiration

Jerk seasoning is the heart of this recipe bringing the woodsy and spicy flavors classic to Jamaican cuisine Coconut milk cools the spice and gives the dish its signature creamy body This meal is a simple way to bring island spirit to your home kitchen even on a busy weeknight

Recipe FAQs

→ What type of pasta works best?

Fettuccine or linguine are ideal for absorbing the creamy coconut sauce, but any long pasta works well.

→ Can I use frozen shrimp?

Yes, thaw frozen shrimp thoroughly before cooking to ensure even texture and proper seasoning.

→ Is the dish very spicy?

Jamaican jerk seasoning provides warmth and spice, but you can adjust the amount for your heat preference.

→ Can I substitute coconut milk?

For a different flavor, half-and-half or cream cheese can be mixed in, though coconut milk gives a distinct Caribbean touch.

→ What are good garnishes?

Fresh cilantro and lime wedges add brightness, and extra jerk seasoning can deepen the island flavor.

→ How can I add more vegetables?

Try mixing in spinach, cherry tomatoes, or extra bell peppers near the end for extra color and nutrients.