If you’re craving a dish that brings the warmth and excitement of the Caribbean right to your dinner table, let me introduce you to Jamaican Shrimp Pasta. This creamy, vibrant meal is bursting with bold jerk flavors, plump juicy shrimp, and sweet sautéed peppers — all wrapped up in silky pasta and finished with a touch of Parmesan. It’s a perfect blend of spicy, creamy, and fresh, and it’s so straightforward to make that you just might find it joining your weekly dinner rotation!
Ingredients You’ll Need
One of the best parts about this recipe is how each ingredient plays a starring role in the finished dish. From the punchy jerk seasoning to the cool, creamy sauce, Jamaican Shrimp Pasta highlights fresh flavors and bold colors that are both satisfying and seriously eye-catching.
- Pasta (linguine or fettuccine): Go with a pasta shape that will grab onto all that luscious sauce; both linguine and fettuccine work beautifully.
- Large shrimp (peeled and deveined): Plump, juicy shrimp soak up the jerk spices and become utterly irresistible.
- Jamaican jerk seasoning: The heart of the dish — adjust the amount to suit your preferred spice level.
- Olive oil: Divided to sauté both the shrimp and the vegetables for optimal flavor.
- Red and yellow bell peppers: These provide sweet crunch and gorgeous color to your pasta.
- Red onion: Adds a hint of sharp sweetness and rounds out the veggie mix.
- Garlic: Essential for that lovely aromatic base — fresh is always best.
- Heavy cream: Creates the dreamy, silky sauce that brings it all together.
- Chicken or vegetable broth: Adds a savory depth without overpowering the other ingredients.
- Parmesan cheese: For a touch of richness and salty, nutty goodness.
- Crushed red pepper flakes (optional): Dial up the heat if you’re feeling bold!
- Salt and black pepper: To taste — don’t forget to check your seasoning at the end.
- Chopped fresh parsley or green onions: These garnishes give a fresh, bright finish to every plate.
How to Make Jamaican Shrimp Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Cook your linguine or fettuccine according to package directions until it’s just al dente. Don’t forget to reserve about half a cup of that starchy pasta water before you drain — it’s perfect for loosening the sauce later. Set the drained pasta aside while you move on to the shrimp.
Step 2: Season and Sear the Shrimp
Pat your shrimp dry (this helps them sear instead of steam!) and toss them evenly with the Jamaican jerk seasoning. In a large skillet over medium-high heat, add just a touch of olive oil, then cook the shrimp for about a minute or two per side. When they turn perfectly pink and opaque, scoop them out and set them aside. You’re already halfway to deliciousness!
Step 3: Sauté Peppers and Onions
In that same flavorful skillet, add a little more olive oil, then toss in the bell peppers and red onion. Sauté for 4 to 5 minutes, just until the veggies are tender but still a bit crisp. Now, sprinkle in the garlic and let it sizzle for about 30 seconds until fragrant. You’re building layers of flavor here!
Step 4: Make the Creamy Sauce
Turn the heat down to medium, then pour in the heavy cream, broth, Parmesan cheese, crushed red pepper flakes (if you like extra heat), and a sprinkle of salt and black pepper. Let this mixture simmer for 2 to 3 minutes, stirring, until it’s slightly thickened and irresistibly creamy.
Step 5: Combine Everything and Toss
Add the cooked pasta right into the skillet sauce, followed by your cooked shrimp. If the sauce feels too thick, splash in some of the reserved pasta water to loosen it up. Give everything a gentle toss until the shrimp, pasta, and veggies are beautifully coated and piping hot.
How to Serve Jamaican Shrimp Pasta
Garnishes
For that irresistible finishing touch, shower your Jamaican Shrimp Pasta with a generous sprinkle of freshly chopped parsley or thinly sliced green onions. The bright color and fresh flavor make every forkful shine, and you can even add an extra crack of black pepper for extra flair.
Side Dishes
This Caribbean-inspired pasta is rich and bold, so it loves company! Pair it with garlicky bread sticks to mop up the creamy sauce or keep it lighter with a crisp green salad tossed in a lemony vinaigrette. Fresh fruit salad or steamed veggies are also wonderful if you want a breezy side.
Creative Ways to Present
If you’re feeling festive, serve your Jamaican Shrimp Pasta in colorful shallow bowls, topped with slices of extra grilled peppers or a wedge of lime. For an elevated touch, mound the pasta in the center of the plate, nestle the shrimp on top, and finish with a scattering of herbs — restaurant-worthy at home!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and that’s a big if!), let the pasta cool to room temperature before transferring it into an airtight container. Jamaican Shrimp Pasta keeps well in the fridge for up to 2 days — just be sure to store the shrimp and pasta together so all those flavors stay mingled and delicious.
Freezing
While you technically can freeze this dish, creamy sauces sometimes separate upon thawing. If you’d like to try, freeze the cooled pasta in a freezer-safe container for up to 1 month. Defrost gently overnight in the fridge before reheating. For the best texture, fresh is always superior!
Reheating
To reheat, add a splash of extra cream or broth to a skillet over low heat, then gently warm the Jamaican Shrimp Pasta until hot and creamy again. Stir frequently to prevent the sauce from sticking, and be careful not to overcook the shrimp.
FAQs
Can I make Jamaican Shrimp Pasta less spicy?
Absolutely! Simply cut back on the Jamaican jerk seasoning or skip the optional red pepper flakes. You’ll still get all those delicious Caribbean-inspired flavors, just with less heat. Mild-mannered palates can enjoy, too!
What type Main Course
Large shrimp (about 16–20 per pound) are ideal since they’re juicy and don’t overcook too quickly. Just be sure they’re peeled and deveined for easy eating and maximum flavor absorption.
Can I use a different type of pasta for this recipe?
Definitely! While linguine or fettuccine are perfect for soaking up the creamy sauce, you can use spaghetti, penne, or even rotini. Choose a pasta shape that catches lots of sauce for the best results.
Is there a dairy-free alternative for the cream?
Yes! Swap the heavy cream for full-fat coconut milk — it adds a subtle tropical sweetness and still creates a luscious sauce. Just check to make sure your Parmesan is dairy-free or use a plant-based cheese, if needed.
How do I make this dish pescatarian or vegetarian?
The recipe is naturally pescatarian! To make it vegetarian, you can replace the shrimp with sautéed mushrooms, tofu cubes, or extra veggies, and choose a vegetable broth for the sauce. The spicy, creamy flavors still absolutely shine!
Final Thoughts
Bring a burst of Caribbean sunshine to your kitchen tonight with this Jamaican Shrimp Pasta! It’s a flavorful, comforting dish that’s fun to make and even more delightful to eat. Whether it’s a cozy weeknight dinner or a celebratory meal with friends, I hope this recipe brings big smiles and empty plates to your table. Give it a try — you’re going to love it!
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Jamaican Shrimp Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the flavors of the Caribbean with this delicious Jamaican Shrimp Pasta recipe. Creamy, spicy, and packed with tender shrimp and colorful bell peppers, this dish is a perfect blend of flavors and textures.
Ingredients
Pasta:
- 12 ounces linguine or fettuccine pasta
Shrimp:
- 1 pound large shrimp, peeled and deveined
Seasoning:
- 1 tablespoon Jamaican jerk seasoning
Vegetables:
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
Sauce:
- 1 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Garnish:
- Chopped fresh parsley or green onions
Instructions
- Cook the pasta: Prepare pasta according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Season the shrimp: Toss shrimp with jerk seasoning. Cook in a skillet until pink and opaque. Set aside.
- Sauté vegetables: In the same skillet, sauté bell peppers, onion, and garlic until tender.
- Make the sauce: Add cream, broth, cheese, red pepper flakes, salt, and pepper to the skillet. Simmer until thickened.
- Combine: Add pasta, shrimp, and a splash of pasta water to the sauce. Toss to coat.
- Garnish and serve: Garnish with parsley or green onions before serving.
Notes
- Adjust jerk seasoning to taste.
- For extra heat, add diced Scotch bonnet pepper.
- Pairs well with garlic bread or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 210 mg
