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Jamaican cuisine is renowned for its vibrant flavors, aromatic spices, and colorful presentations. Rooted in a rich cultural heritage, it draws influences from African, Spanish, Indian, and British cooking traditions, resulting in a unique culinary landscape that is both diverse and tantalizing. Among the many delicious dishes that this island nation offers, one standout recipe is Jamaican Shrimp Pasta—a delightful fusion of creamy textures and spicy jerk seasoning that captures the essence of the Caribbean in every bite.

Jamaican Shrimp Pasta: A Creamy Delight

This Jamaican Shrimp Pasta is a creamy delight that's bursting with tropical flavors! Made with succulent shrimp, fettuccine, and a luscious coconut cream sauce, it's the perfect fusion of Caribbean spice and comfort food. Ready in just 30 minutes, this dish features vibrant bell peppers and a touch of Jamaican jerk seasoning for that extra kick. Garnish with fresh cilantro and lime for a bright finish. Perfect for a weeknight dinner that transports your taste buds to the islands!

Ingredients
  

8 oz fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 yellow bell pepper, diced

1/2 cup coconut milk

1/2 cup heavy cream

1 tbsp Jamaican jerk seasoning

1 tsp lime juice

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.

    Sauté the Shrimp: In a large skillet over medium-high heat, add olive oil. Once hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

      Make the Sauce: In the same skillet, add the chopped onion and sauté for about 2-3 minutes until translucent. Add the minced garlic, diced red and yellow bell peppers, and cook for another 2-3 minutes.

        Creamy Mixture: Lower the heat and stir in the coconut milk and heavy cream. Add the Jamaican jerk seasoning and lime juice. Let the mixture simmer for about 5 minutes, allowing it to thicken slightly. If it becomes too thick, add reserved pasta water a little at a time until desired consistency is reached.

          Combine: Return the shrimp to the skillet and toss to coat with the creamy sauce. Add the cooked fettuccine, mixing everything together until well combined. Season with salt and pepper to taste.

            Serve: Plate the shrimp pasta in bowls, garnishing with fresh cilantro and lime wedges. Enjoy your tropical and creamy delight!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4