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Jamaican cuisine is a vibrant celebration of flavors, colors, and textures that reflect the island's rich cultural heritage. From the spicy notes of jerk chicken to the sweet and tangy tastes of tropical fruits, Jamaican dishes are known for their bold flavors and fresh ingredients. One delightful fusion of Jamaican culinary traditions is Jamaican Shrimp Pasta, a dish that brings together the zesty essence of the Caribbean with the comforting familiarity of pasta. This unique recipe combines succulent shrimp seasoned with traditional Caribbean spices, creamy coconut milk, and a medley of fresh vegetables, resulting in a dish that's not only delicious but also visually appealing.

Jamaican Shrimp Pasta: A Creamy Delight

Indulge in the vibrant flavors of Jamaica with this creamy shrimp pasta! Made with tender shrimp coated in spicy jerk seasoning, sautéed bell peppers, and a luscious coconut cream sauce, it’s a delightful dish that’s ready in just 30 minutes. Perfect for a weeknight dinner or special occasion, this recipe serves four and is garnished with fresh cilantro and lime for an extra burst of flavor. Give it a try and transport your taste buds to the Caribbean!
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Ingredients
  

8 oz linguine or fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon Jamaican jerk seasoning

4 cloves garlic, minced

1 cup coconut milk

1/2 cup heavy cream

1 bell pepper (red or yellow), sliced

1 small onion, thinly sliced

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

Salt and pepper, to taste

2 green onions, chopped (for garnish)

Fresh cilantro, chopped (for garnish)

Zest and juice of 1 lime

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the linguine or fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

    Prepare the Shrimp: In a bowl, toss the shrimp with the Jamaican jerk seasoning until well coated.

      Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic, sliced onion, and bell pepper. Sauté for about 3-4 minutes until softened and fragrant.

        Cook the Shrimp: Add the seasoned shrimp to the skillet and cook for 2-3 minutes, flipping once until shrimp are pink and cooked through.

          Make the Sauce: Pour in the coconut milk and heavy cream, stirring to combine. Let the mixture simmer for about 5 minutes, then add thyme and season with salt and pepper to taste.

            Combine and Finish: Add the cooked pasta to the skillet. If the sauce is too thick, use the reserved pasta water to achieve your desired consistency. Stir gently to coat the pasta in the creamy sauce.

              Garnish and Serve: Remove from heat and stir in the lime juice and zest. Serve hot, garnished with chopped green onions and cilantro.

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